Today their descendants sometimes build earthen ovens right in the field during harvest and bake spuds the old-fashioned way, fueled by the withered stalks and leaves of the faded potato plant. The caper is the unopened flower bud of a straggly vine-like plant possibly native to the Sahara, Latin name Capparis spinosas. Capers are widely grown in the arid southern Mediterranean regions of the world. They are picked in brine, packed in small jars and shipped worldwide. I like them on sea bass, along with garlic and tomatoes sauteed in olive oil.
Capers add zip to salads and pizzas as well.
If you don't like the salty effect, rinse the capers before using.