Capers are usually sold pickled or salted, when rinsed they have a flavour that comes from an oil called glycoside. Many seafood and poultry dishes use them together with sauces including Tartar.

Major producers of capers are France, Italy, Spain, California, Cyprus, and Malta. Those grown in France are graded according to size, with nonpareils being the smallest and most desirable, and with capottes at the other end of the scale. Caper berries are the pickled unripe fruits of the same shrubs, and their flavour is more subtle than that of capers. Furthermore,  eaten on their own and as an accompaniment to cold meats, cheeses, and smoked fish. In order to get the best flavour from them, they are best added at the end of cooking. This avoids a bitter taste in the food.

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