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I think because they're small and salty, like anchovies, and are often used in Mediterranean cuisine, like anchovies.
They're actually pickled flower buds.
http://www.bfeedme.com/wp-content/uploads/2006/05/Capparis%20Spinosa%20Capers.jpg
http://waynesword.palomar.edu/images/capers1b.gif
http://phillips.blogs.com/photos/uncategorized/224capers.jpg
They aren't these at all:
http://www.babbonyc.com/images/food/anchovies-360.jpg
They're actually pickled flower buds.
They aren't these at all:
source(s):
I've cooked with them for years.
I've cooked with them for years.
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