Below is a list of all known varieties for Buffalo Berry. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Akkemuk (Buffalo Berry Foam) | A specific culinary preparation where the berries are traditionally whipped with sweetening agents until frothy, a delicacy of some Native American groups. |
| Buffalo Berry Concentrate | The highly tart juice concentrate, used primarily for flavoring, wine, or jelly production. |
| Buffalo Berry Concentrate (Juice) | The highly tart juice concentrate, used primarily for flavoring, wine, or jelly production, requiring significant sweetening. |
| Buffalo Berry Pie Grade | A culinary distinction for berries selected for their size and tartness, suitable for baking into pies and tarts. |
| Canby Buffalo Berry | A rare, smooth-leafed variant of the Silver Buffalo Berry, often found in specific riparian habitats. |
| Dried Buffalo Berry | Berries that have been air-dried or sun-dried; used traditionally for thickening pemmican or adding tartness to winter stews. |
| Red Buffalo Berry | A color distinction for the common variety; known for its tart, slightly metallic red fruit, often used for processing. |
| Russet Buffalo Berry (Shepherdia canadensis) | A species native to Northern North America; produces reddish-orange fruit and is known for its slightly bitter, soapy aftertaste, traditionally used by indigenous peoples. |
| Silver Buffalo Berry (Shepherdia argentea) | The most common species; a small, tart berry native to North America, characterized by its silvery-green leaves and red or yellow fruit. |
| Silverleaf Buffalo Berry (S. argentea) | A botanical name for the most common species; characterized by its silvery-green leaves and red or yellow fruit. |
| Soapberry (S. argentea) | A traditional name for the berry, referencing its saponin content which causes it to foam when whipped, used by indigenous tribes. |
| Sweet Buffalo Berry | A regional or informal designation for individual plants found to have less of the metallic/astringent flavor and are more palatable for fresh eating. |
| Whipped Buffalo Berry (Akkemuk) | A culinary preparation where the berries are traditionally whipped with sweetening agents until frothy, a delicacy of some Native American groups. |
| Yellow Buffalo Berry | A color distinction for the varieties that bear yellow to orange fruit; generally considered slightly sweeter and less astringent than the red type. |