"If it's a caper, eat it." - Matthew Bennell, Invasion of the Body Snatchers
Hard to see, but the ingredient statement says: capers, water, vinegar, salt.
Ok, so what the heck is a caper? From Larousse Gastronomique:
The flower bud of a shrub which is native to eastern Asia but widespread in hot regions. Capers are used as a condiment, either pickled in vinegar or preserved in brine. When pickled, they are sour but full of flavour. The Romans used them to season fish sauces. Capers are also used to flavour rice and meatballs (lamb and veal) and garnish pizzas; they go well with mustard and horseradish (see gribiche, ravigote). The flower buds of nasturtium, buttercup, marigold, and broom are sometimes used as substitutes for capers.
Well, at least we know THESE aren't rat turds.
Star Imported Nonpareil Capers, available in the condiment aisle, way up on the top shelf above the mustards and stuff, at Stater Bros. for $2.49/4 oz jar.
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