The flower buds of the caper bush come from the Mediterranean region and are pickled in water, wine vinegar, and table salt. In terms of taste, they are spicy-bitter, slightly bitter, and a bit sharp. They are ideal as a side dish to mayonnaise, salads, and cold sauces, such as remoulade sauce. They are also a true delicacy in potato salad and tartare, as well as with hard-boiled eggs. The combination of capers, olives, and onions is characteristic of Mediterranean cuisine.