Types of Vanilla Beans: Complete Guide

Types of Vanilla Beans: Your Complete Guide to Choosing the Perfect Vanilla

Not all vanilla beans are created equal. Understanding the different types, grades, and sizes will help you choose the perfect vanilla for your culinary creations. This comprehensive guide covers everything you need to know about vanilla bean varieties.

Vanilla Bean Origins: Madagascar vs Tahitian Vanilla

Madagascar Vanilla (Vanilla planifolia)

Flavour Profile: Rich, creamy, sweet, and classic vanilla flavour with notes of caramel and chocolate.

Best Uses:

  • Vanilla extract (the most popular choice)
  • Baking: cakes, cookies, brownies, and pastries
  • Ice cream and custards
  • Vanilla sugar
  • Hot beverages and coffee
  • Any recipe requiring traditional vanilla flavour

Why Choose Madagascar: Madagascar vanilla is the world's most popular vanilla, accounting for about 80% of global production. Its bold, familiar vanilla flavour makes it incredibly versatile and perfect for everyday baking and extract-making.

Tahitian Vanilla (Vanilla tahitensis)

Flavour Profile: Floral, fruity, and delicate with notes of cherry, anise, and tropical flowers. Less intense vanillin content than Madagascar.

Best Uses:

  • Cold preparations (ice cream, custards, panna cotta)
  • Fruit-based desserts
  • Delicate pastries and mousses
  • Cocktails and beverages
  • Vanilla sugar for special occasions
  • Recipes where you want a unique, exotic vanilla flavour

Why Choose Tahitian: Tahitian vanilla offers a completely different experience from Madagascar vanilla. Its floral, fruity notes shine in cold preparations and complement fruit-based desserts beautifully. It's perfect for when you want something special and unique.

Vanilla Bean Grades: Grade A vs Grade B

Grade A (Gourmet Grade)

Characteristics:

  • Moisture content: 25-35%
  • Appearance: Plump, oily, and glossy
  • Texture: Soft and pliable
  • Aroma: Strong and immediate
  • Caviar (seeds): Abundant and easy to extract

Best Uses:

  • Recipes where vanilla beans are visible (crème brûlée, panna cotta)
  • Infusing milk or cream
  • Vanilla sugar
  • Gourmet desserts and presentations
  • When you want maximum visual appeal

Price: More expensive due to higher moisture content and premium appearance.

Grade B (Extract Grade / Culinary Grade)

Characteristics:

  • Moisture content: 15-25%
  • Appearance: Drier, may have some splits or blemishes
  • Texture: Less pliable, more brittle
  • Aroma: Concentrated vanilla flavour
  • Vanillin content: Often higher than Grade A

Best Uses:

  • Vanilla extract (the BEST choice!)
  • Baking where beans won't be visible
  • Infusions and tinctures
  • Vanilla powder (grind dried beans)
  • Bulk cooking and commercial use

Price: More economical and often preferred for extract-making due to concentrated flavour and better value.

💡 Pro Tip: Grade B beans are actually preferred by extract makers because they have more concentrated flavour per dollar and the lower moisture content means more vanillin extraction into alcohol.

Vanilla Bean Sizes: What Length Means for You

Vanilla beans are typically sold by length, ranging from 11cm to 18cm+. Here's what you need to know:

11-12cm Beans

Best for: Extract-making, vanilla sugar, small-batch recipes

Value: Most economical option, perfect for bulk extract production

Caviar yield: Lower per bean, but excellent value when buying in quantity

13-14cm Beans

Best for: All-purpose use, extract-making, baking

Value: Great balance of size and price

Caviar yield: Good amount of seeds for most recipes

14-16cm Beans

Best for: Gourmet cooking, visible presentations, premium extracts

Value: Premium quality with abundant caviar

Caviar yield: Generous amount of seeds, longer beans = more caviar

16cm+ Beans

Best for: Professional use, special occasions, gift-giving

Value: Highest price point but maximum yield

Caviar yield: Maximum seeds per bean

Important Note: Longer beans contain more vanilla caviar (seeds), but the flavour concentration is similar across sizes. Choose based on your budget and how much caviar you need per bean.

How to Choose the Right Vanilla Beans for Your Project

For Making Vanilla Extract:

✅ Best Choice: Grade B Madagascar vanilla, 11-14cm
Why: Most economical, concentrated flavour, lower moisture = better extraction
Quantity: Use 6-8 beans per cup of vodka (or your preferred alcohol)

For Baking (Cakes, Cookies, Brownies):

✅ Best Choice: Grade B Madagascar vanilla, any size
Why: Classic vanilla flavour, economical for everyday baking
Tip: Save your used beans to make vanilla sugar!

For Ice Cream & Custards:

✅ Best Choice: Grade A Tahitian or Madagascar, 14cm+
Why: Plump beans with abundant caviar, beautiful specks visible in final product
Tahitian: For unique floral notes
Madagascar: For classic vanilla flavour

For Vanilla Sugar:

✅ Best Choice: Grade B beans (any origin), or used beans from other recipes
Why: Economical, dried beans infuse sugar beautifully
Tip: One bean per cup of sugar, store for 2+ weeks

For Special Occasions & Gifts:

✅ Best Choice: Grade A Tahitian, 14-16cm+
Why: Premium appearance, exotic flavour, impressive presentation

Storage Tips for Maximum Freshness

  • Keep beans in airtight containers (vacuum-sealed bags, glass jars, or tubes)
  • Store in a cool, dark place (pantry or cupboard, NOT the refrigerator)
  • Avoid direct sunlight and heat
  • Properly stored beans last 1-2 years
  • White crystals on beans are vanillin (a good sign of quality!)
  • Don't throw away used beans - rinse, dry, and use for vanilla sugar

Quick Reference Chart

Project Best Origin Best Grade Recommended Size
Vanilla Extract Madagascar Grade B 11-14cm
Everyday Baking Madagascar Grade B Any size
Ice Cream/Custard Either Grade A 14cm+
Vanilla Sugar Either Grade B Any size
Special Desserts Tahitian Grade A 14-16cm

Frequently Asked Questions

Can I use Grade B beans for baking?

Absolutely! Grade B beans are excellent for baking and often preferred because they're more economical and have concentrated flavour.

Why are some beans more expensive than others?

Price depends on origin, grade, size, and market conditions. Madagascar Grade A beans are typically most expensive due to high moisture content and premium appearance. Tahitian beans command premium prices due to rarity and unique flavour.

How many beans do I need for extract?

Use 6-8 beans per cup (250ml) of alcohol for single-fold extract. For double-fold, use 12-16 beans per cup.

Can I substitute Madagascar for Tahitian vanilla?

Yes, but the flavour will be different. Madagascar has classic vanilla flavour, while Tahitian is floral and fruity. Choose based on your recipe and preference.

What are the white crystals on my beans?

Those are vanillin crystals - a sign of high-quality, well-cured beans! They're completely natural and desirable.

Shop Our Premium Vanilla Beans

Ready to choose your perfect vanilla beans? Browse our selection of premium Madagascar and Tahitian vanilla beans, available in both Grade A and Grade B, in various sizes to suit your needs.

Shop Vanilla Beans

All our vanilla beans are sourced directly from origin, vacuum-sealed for freshness, and shipped with tracked postage across Australia.