Some argue that capers in dry salt taste better, since the salt does not interfere with their flavour. Caper plants are naturally found around the Mediterranean Sea, and buds are hand picked and then left to sit in sea salt for around two months before ready for consumption.
Pairs well with/serving suggestion
Capers have a warm and intense flavour that livens any dish. Their saltiness makes them complement seafood dishes perfectly. They can also be used to brighten up antipasto boards.