Kapary (Capparis)

These are the undeveloped flower buds of a shrub growing in the Mediterranean, distinguished by acute, characteristic aroma and spicy taste. Marinated in vinegar or salted, they are a perfect seasoning for sauces, salads and meat dishes. Capers are used in abundance in Italian and French cuisine. In Poland, real capers are hardly known after the war. So it's worth remembering, that marinated nasturtium fruits are an excellent substitute for capers, but only unripe, no bigger than a small pea, intensely green. One box of decorative nasturtiums placed on the window or on the balcony will allow you to collect a large jar of Polish capers.