Capers are the edible flower buds of the caper bush, which is a perennial plant that bears rounded, fleshy leaves and large white to pinkish-white flowers. They are commonly used in Mediterranean cuisine, particularly in seafood dishes such as baked fish and pasta sauces such as puttanesca sauce. Capers are also used as an ingredient, seasoning, or garnish in salads, pasta salads, meat dishes, and pasta sauces. They have a distinctive taste that is reminiscent of the lemony tang and brininess of green olives, but with a smack of floral tartness all their own. Capers are usually packed in brine, which gives them a bold salty, savory flavor profile. They are often served with cold smoked salmon or cured salmon dishes, especially lox and cream cheese, and are sometimes substituted for olives to garnish a martini. Capers come in different varieties according to size, with the smallest sizes being the most desirable. The immature fruit of the caper shrub is also prepared similarly and marketed as "caper berries".