Grape Seed

Grape seeds are the small seeds found inside wine grapes, left over as a byproduct of winemaking after the grapes are pressed. On their own they are hard and bitter and not eaten; their main culinary use is as the source of grapeseed oil, a light, neutral cooking oil that became commercially available in the 20th century, led by French producers.

Grapeseed oil is prized for its light, delicate, slightly nutty flavor and clean finish that doesn't overpower other ingredients, along with a high smoke point that suits sautéing, roasting, and frying. It's also used cold as a finishing oil for salads and vegetables, and in baking, where its neutral taste lets other flavors dominate.

It pairs well with herbs, spices, citrus, and other mild oils such as olive oil or avocado oil.