The edible bud of the caper bush, found in the wider Mediterranean region and incorporated as a seasoning or garnish into Mediterranean cuisine. The bud is small, approximately round and dark, olive-green in colour, with an intense flavour. Both the caper buds themselves, as well as their leaves in Greece, are salted or pickled and preserved in jars in salt or vinegar solutions.
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[6] https://www.gourmed.net/en/glossary/cantaloupe
[7] https://www.gourmed.net/en/glossary/cauliflower
[8] https://www.gourmed.net/en/recipes/all-recipes/croatian-ajvar
[9] https://www.gourmed.net/en/recipes/quick/fried-dough-lalagia
[10] https://www.gourmed.net/en/recipes/all/greek-grain-and-bean-salad
[11] https://www.gourmed.net/en/recipes/easy-do/chickpea-mash-hummus
[12] https://www.gourmed.net/en/recipes/apple-tarte-tatin
