Caper fruit (berries) have an ovoid shape and are full of seeds. The caper bush grows in rocky, coastal areas, in uncultivated lands or rocks that have humidity. Apart from caper berries, the small buds are also used in cooking: they are added in fish dishes, used as a seasoning in melitzanosalata (eggplant dip), served with fava bean dip, and garnish salads, meat, fish, sauces and vegetable dishes. The buds, berries and tender leaves are not to be consumed raw. Their pungent taste stands out when they are pickled because only in brine is capric acid formed.