Below is a list of all known varieties for Barberry. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Barberry Concentrate | The highly acidic juice concentrate of the berry, used for flavoring and natural coloring. |
| Barberry Flower | The small, yellow flowers of the barberry shrub, which are edible and sometimes used raw in salads for a touch of acidity. |
| Barberry Seedless Zereshk | A preferred variety of Barberry (*Berberis vulgaris*) specifically cultivated in Iran to be seedless for use in Persian cuisine. |
| Barberry Syrup | A tart, sweet syrup made from cooking and straining the berries; used in beverages and confections. |
| Berberis thunbergii (Japanese Barberry) | A related ornamental species whose berries are also edible, though less commonly consumed than the European variety. |
| Berberis Vulgaris (European Barberry) | The primary species of barberry used in cooking; known for its high acidity and tart flavor. |
| Dried Barberry (Trade Grade) | The standard commercial form of the dried berry, typically graded for color and absence of debris, used in bulk Middle Eastern cooking. |
| Kishmish Barberry | A specific trade name for high-quality, plump, dried seedless barberries from the Middle East. |
| Oregon Grape (Berberis Aquifolium) | A related plant that produces tart, dark blue-black berries; used in pies and jams as a barberry substitute. |