The buds, when ready to pick, are a dark olive green and about the size of a fresh kernel of corn ("Zea mays"). They are picked, then pickled in salt, or a salt and vinegar solution, and drained. Intense flavor, sometimes described as being similar to black pepper or mustard, is developed as glucocapparin, a glycoside organosulfur molecule, is released from each caper bud. This enzymatic reaction leads to the formation of rutin, often seen as crystallized white spots on the surfaces of individual caper buds. Capers are a distinctive ingredient in Italian cuisine, especially in Sicilian, Aeolian and southern Italian cooking. They are commonly used in salads, pasta salads, meat dishes, and pasta sauces. Examples of uses in Italian cuisine are chicken piccata and "spaghetti alla puttanesca". Capers are one of the ingredients of tartar sauce. They are often served with cold smoked salmon or cured salmon dishes (especially lox and cream cheese). Capers and caper berries are sometimes substituted for olives to garnish a martini. Capers are categorized and sold by their size, defined as follows, with the smallest sizes being the most desirable: non-pareil (up to 7 mm), surfines (7–8 mm), capucines (8–9 mm), capotes (9–11 mm), fines (11–13 mm), and grusas (14+ mm). If the caper bud is not picked, it flowers and produces a caper berry. The fruit can be pickled and then served as a Greek "mezze". Caper leaves, which are hard to find outside of Greece or Cyprus, are used particularly in salads and fish dishes. They are pickled or boiled and preserved in jars with brine—like caper buds. Dried caper leaves are also used as a substitute for rennet in the manufacturing of high-quality cheese. Canned, pickled capers are 84% water, 5% carbohydrates, 2% protein, and 1% fat (table). Preserved capers are particularly high in sodium. In a typical serving of 28 grams (one ounce), capers supply 6 calories and 35% of the Daily Value (DV) for sodium, with no other nutrients in significant content. In a 100 gram amount, the sodium content is 2960 mg or 197% DV, with vitamin K (23% DV), iron (13% DV), and riboflavin (12% DV) also having appreciable levels (table).