Capers are the edible parts (berries and, in this case, buds) of a prickly shrub known as capers (Capparis spinosa). The buds are sorted by size, dried overnight, and then salted, pickled, and sometimes canned in vinegar and vegetable oil. Capers are not food, but rather a decoration of food, in cooking they play the role of the strongest seasoning: one spoonful of capers is enough for them to convey their resolute spicy-mustard taste and aroma to the whole environment and cheer up the most bland dish. Capers have been firmly established in the cuisine of Italy, Greece, Turkey and other countries blessed by nature since antiquity. In Russia, capers began to be imported in banks in the 19th century. They say that Tsar Alexander III was a big fan of them and had a habit of serving a vase with capers to cognac and other strong drinks, in the south of France they still do this, and this royal lafhak can be returned to our everyday life. It is believed that small capers have a more delicate, and large ones have a more spicy taste. Sometimes, before cooking, salted capers are pre-soaked, washed or scalded to remove excess salt. Large "berry" capers are more often used for salads and other cold dishes or as decoration, sharper buds are also used in hot. However, when heated, they lose their taste quite quickly, so they are most often added 5 minutes before removing the dish from the fire. The option to add capers to the pot at the very beginning of cooking is also suitable for soup or stew, but then you sacrifice the taste of the capers themselves for the sake of the overall piquancy of the dish in which they will disappear without a trace. Capers are a mandatory ingredient of dishes with anchovies. Pickled capers are part of classic French sauces, such as tartare, ravigot, remoulade, as well as caper sauce, and even the world-famous mayonnaise! In Britain, hot sauce with capers is a traditional addition to boiled lamb. Capers go well with spices — oregano, rosemary and thyme, basil, oregano and garlic. The ancient Greeks dried the fruits of capers to use them to sweeten dishes. In Mediterranean cuisine, oil from the seeds of mature capers is also used, salads are seasoned with it; the same oil is used in medicine as a massage.