Caper is the green, dried bud of an unopened flower. It is graded based on its size—the smaller, the higher the grade. Usually, it is cured with brine, vinegar, or oil. Caper has a sharp fermented bitter taste, and its characteristic taste is developed when placed in vinegar or brine. Pickled capers have an acrid, tart, and pungent taste with a lemony tang.