Capers are the flower buds that grow on the caper bush, native to the Mediterranean region. The dark green buds are picked and usually preserved in brine, wine or a vinegar solution. They have a tangy flavour that is enhanced during the preservation process. Capers are a distinctive ingredient that can be used in salads and pastas, and also to provide an added depth of flavour sprinkled in a number of other dishes.
If you're not sure about how to incorporate capers into your cooking, then this collection of caper recipes from Great British Chefs can certainly lend a hand. Chris Horridge uses capers to add a tangy kick to his salmon fish cakes, while Laurie Gear pairs capers with lemon to create a citrus-y sauce for his pan-fried skate wing with purple cauliflower purée dish.
Capers are a key ingredient in tartare sauce, and you can see them put to use in Simon Hulstone's crispy pig's ears with nasturtium and caper tartare sauce as well as in Nathan Outlaw's recipe for fish and chips with tartare sauce.