Capers are the flower buds of a Mediterranean bush, Capparis spinosa. The best capers are smaller in size; larger capers are actually less flavorful. The flavor of caper may be described as being similar to that of mustard and black pepper. Capers should never be cooked with fellow ingredients, but should be added at the last minute, and only briefly heated. Lengthy cooking causes capers to lose their aroma and take on a more pronounced bitter flavor. Capers can be used in a variety of sauces, salads and meat or fish dishes. They lend a mild peppery, pickled taste when added to a recipe or served along side as a garnish. In ayurvedeic medicine capers are recorded as hepatic stimulants and protectors, improving liver function. Capers have reported uses for arteriosclerosis, as diuretics, kidney disinfectants, vermifuges and tonics.