Capers are flower buds of caparis spinosa, which are pickled in sea salt and vinegar for the use of seasoning of traditional Mediterrainan dishes, salads, fish and even pizzas. The season for picking them in Malta started mid April and now you very often see people with a bag or bowl standing in the bushes to pick their little harvest. The pickling in salt water (about 2 table spoons per 100 ml of water in a covered bowl) induces a fermentation process which produces mustard oil and a strong taste within 3-5 days. Then rinse the capers and store them in salt water. At later stage you can pick the caper berries, which are also etible and used in Mediterranan cuisine.
Caper bush flower and flower buds
The flower of the caper bush is also caller Flinders' rose, named after the explorer Matthew Flinders (1774 - 1814).
Sea salt is in Malta harvested in traditional salt pans which are carved into the limestone rock. Even I get my salt there and grind it in a Peugeot mill for use in the kitchen.