capers
Capers are native to the Mediterranean. They are essentially the unripened bud of a flower. They are usually not found fresh, but pickled in vinegar.
Also, they are typical in the cuisine of the Middle East, Egypt, Greece and Turkey.
Capers grow in the wild, but they can also be farmed.
I have not experimented much with them, but I do like to serve them with smoked salmon, along with cream cheese, and chopped red onions.