The caper flower is a flower made up of four green sepals and four white (or pinkish white) petals, with many purple-red stamens in the center.

Its fruit, called caperberry, is a green capsule that once it reaches maturity it splits dropping out the seeds. In the culinary tradition, the caperberry is preserved in oil, in salt or in vinegar. Much appreciated in international cuisine, thanks to its particularly characteristic shape it is ideal enjoyed as an aperitif and finger food appetizer.

Also excellent for stuffing canapés, flavoring salads and decorating meat and fish dishes.