Glossary of food terms: C

Capers

The pickled flower buds of the caper bush, which grows wild all over the Mediterranean. Fresh capers are picked and immediately preserved in brine or wine vinegar, or are packed in salt (these should be rinsed before use to remove any excess salt). Their tangy, bitter flavour adds piquancy to many sauces and condiments, such as tartare sauce, and they're a good match for fish. They can be used as a garnish for meat and vegetable dishes and in tapenade. Caperberries are well developed capers, slightly larger and a little sweeter. They're often sold with the stalk left on and can be used in the same way as capers.

• Roast asparagus with garlic and capers
• Puttanesca