Below is a list of all known varieties for Grape Seed. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Grape Seed (Ground) | The whole grape seed that has been coarsely ground (not flour). Used as a high-fiber addition to breads or smoothies, providing a slightly tannic flavor. |
| Grape Seed (Pinot Noir Varietal) | Seeds sourced specifically from Pinot Noir grapes. Used in specialty health supplements and cooking applications for their unique profile. |
| Grape Seed (Red Wine Varietal) | Seeds sourced specifically from red wine grapes (e.g., Cabernet Sauvignon). These seeds are known for high levels of tannins and a robust flavor. |
| Grape Seed (Roasted and Salted) | The whole, dried grape seeds that have been roasted and seasoned. Used as a specialty snack or topping, offering a crunchy, salty, and slightly bitter counterpoint. |
| Grape Seed (Roasted) | The whole seeds that have been roasted until crunchy. Used as a topping or snack, possessing a concentrated, slightly bitter, nutty flavor. |
| Grape Seed (Toasted/Coated) | Whole grape seeds that have been roasted and coated in a savory or sweet glaze. Used in specialty snacks and trail mixes. |
| Grape Seed (Whole, Unpressed) | The whole seeds of the grape, uncrushed and unextracted. They are typically dried and used in specialty baking or as a source of fiber. |