Capers have been consumed for at least 9,000 years. Ancient civilization used them as a medicine; they are packed with essential vitamins and minerals, have antioxidant, anti-inflammatory and antidiabetic effects.

Although traditionally collected from wild plants, capers have also been cultivated for 40 years. The main producers are around the Mediterranean. They are hand-picked, dried in the sun, then pickled in salt and vinegar brine and used as an appetizer or as a seasoning.

With their burst of salt and acid, they are much appreciated with sauces, salads, cold or salmon dishes, meats, pasta and pizza.

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