Grape Seed Whole

Grape Seed Whole

[ 1808 ]
icon image
per 1/4 Pound
icon image
per Pound

Grapes are native to Asia and were later introduced to Europe and North America, where many red, green and purple varieties are now cultivated.

The ancient Greeks, Egyptians and Romans were the first to capture the restorative properties of grapes, usually in the form of wine.

Today, we know that the skin, flesh and seeds contain oligomeric proanthocyanidin complexes, a fancy term for a class of potent antioxidants. The whole seeds are used to make liquid extracts and tinctures.

kosher certificate information
Vitis vinifera

Grape Seed Whole

Grape seed, whole

quick look

information at a glance
approximate cups to one pound3
originunited states
active compoundsFlavonoids, Tannins, Tartrates, Inositol, Carotenes, Choline, Anthocyanidins, Pproanthocyanidins, and Oligomer Proanthocyanidins (OPCs).
plant part usedseed

buying & keeping

general guidelines and tips
storage tipsStore in a sealed container in a cool, dark cabinet.
appearance & aromaSmall, pear-shaped, dark-colored seeds with no discernible scent.


try something new
culinaryUse to make tinctures and extracts. The whole seeds can also added to tea blends if lightly crushed first to release their nutrients.
safetyMay increase the effects of anticoagulant medications, such as warfarin (Coumadin).

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[ tip: Tincture grape seeds and rose hips together for greater antioxidant value.  ~ from Monterey Bay Spice Company ]

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flavor profile

grape seed

Grape seeds taste very bitter, but are edible fresh or dried.

formulas & recipes

grape seed

coming soon

what else you should know

grape seed

Just like the name implies, grape seeds (also spelled grapeseeds) come from the common grape, a vine fruit originally native to the Mediterranean region, central Europe and Asia and now cultivated in North America. For thousands of years, people have consumed grapes as food and for restorative reasons, often in the form of wine.

Today, we know that the flesh, skin and seed of the common grape is an excellent source of a class of antioxidant compounds collectively referred to as oligomeric proanthocyanidin complexes (OPCs). In fact, these compounds have up to 50% more antioxidant value than vitamin C.

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for educational purposes only

This information has not been evaluated by the Food and Drug Administration.
This information is not intended to diagnose, treat, cure, or prevent any disease.

please be advised: 
you should always consult with your doctor
before making any changes to your diet!!
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