The flower buds of the caper bush come from the Mediterranean and are preserved in water, wine vinegar and table salt. They taste spicy, tart, slightly bitter and a little hot. They are ideal as an accompaniment to mayonnaise, salads and cold sauces such as remoulade sauce. They are also a real 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.