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Capers are the unripened flower buds of capparis spinosa a plant indigenous to the Mediterranean. The buds are plucked, dried and then soaked in brine to brine the capers green olive flavour out. A little goes a long way in salads, their acidic flavour cuts well through rich dishes and they go well with fish like salmon and tuna. I always add them to a simple tuna sandwich for extra pop.

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