“The flower bud of a bush native to the Mediterranean and parts of Asia, capers date back to 600 BC. The small buds are hand harvested, sun-dried and then typically pickled in a vinegar brine, though some are dry-salt cured. 
Capers range in size from the petite nonpareil variety from southern France (considered the finest), to those from Italy, which can be as large as the tip of your little finger. There are also the Spanish-imported stemmed caperberries
that are about the size of a cocktail olive. Capers should be rinsed before using to remove excess salt. The pungent flavor of capers lends piquancy to many sauces and condiments; they’re also used as a garnish for meat and vegetable dishes.” Source: Food Lovers’s Companion; 2009;Sharon Tyler Herbst and Ron Herbst).
Capers are used in many of the dishes with which I grew up. Look for its use in my recipe for picadillo.