Vanilla Bean Grading System: Complete Guide to Grades A, B & Extract

Vanilla Bean Grading System: Understanding Grades A, B, and Extract Grade

Confused about vanilla bean grades? This comprehensive guide explains the vanilla bean grading system, the differences between Grade A, Grade B, and Extract Grade vanilla beans, and which grade is best for your needs.

Quick Grade Comparison

Feature Grade A (Gourmet) Grade B (Extract) Extract Grade
Moisture Content 25-35% 15-25% 10-20%
Appearance Plump, oily, glossy Drier, may have splits Very dry, splits common
Texture Soft, pliable Less pliable Brittle, dry
Vanillin Content 1.5-2.5% 2.0-3.0% 2.5-3.5%
Best For Ice cream, custards, visible use Baking, extract-making Extract, vanilla powder
Price Highest Moderate Lowest
Value for Money Premium presentation Best overall value Best for extract

Understanding the Vanilla Bean Grading System

What Determines Vanilla Bean Grade?

Vanilla beans are graded based on several key factors:

  • Moisture content - The amount of water retained in the bean
  • Appearance - Visual quality, colour, and surface condition
  • Length - Size of the bean (though this varies by grade)
  • Vanillin content - Concentration of vanilla flavour compounds
  • Defects - Presence of splits, blemishes, or damage
  • Aroma - Strength and quality of vanilla scent

Important: Grade does NOT indicate quality in terms of flavour. Each grade serves different purposes, and Grade B often has MORE concentrated flavour than Grade A!

Grade A Vanilla Beans (Gourmet Grade)

Official Specifications

Moisture Content: 25-35%
Vanillin Content: 1.5-2.5%
Length: Typically 14-16cm or longer
Appearance: Plump, oily, glossy, dark brown to black
Texture: Soft, pliable, flexible

Visual Characteristics

  • ✅ Very plump and moist
  • ✅ Oily, glossy surface
  • ✅ Dark brown to black colour
  • ✅ Minimal to no splits or blemishes
  • ✅ Flexible - bends without breaking
  • ✅ Natural oils visible on surface
  • ✅ Uniform appearance

Best Uses for Grade A Beans

Perfect for recipes where vanilla beans are visible:

  • Ice cream and gelato - Beautiful vanilla specks throughout
  • Crème brûlée - Infuse custard with whole bean
  • Panna cotta - Delicate presentation
  • Vanilla bean paste - Make your own premium paste
  • Gourmet desserts - When presentation matters
  • Infusing milk or cream - Maximum visual appeal
  • Vanilla sugar - Premium vanilla-infused sugar
  • Gift-giving - Beautiful presentation

Pros of Grade A

  • ✅ Most visually appealing
  • ✅ Plump with abundant caviar (seeds)
  • ✅ Easy to scrape seeds
  • ✅ Beautiful vanilla specks in final product
  • ✅ Premium presentation
  • ✅ Soft and pliable (easy to work with)

Cons of Grade A

  • ❌ Most expensive option
  • ❌ Lower vanillin content than Grade B
  • ❌ Higher moisture = less concentrated flavour per gram
  • ❌ Not ideal for extract-making (too expensive, lower extraction)

Price Range in Australia (2025)

$6-10+ per bean depending on origin, size, and market conditions

Grade B Vanilla Beans (Extract/Culinary Grade)

Official Specifications

Moisture Content: 15-25%
Vanillin Content: 2.0-3.0%
Length: Typically 11-16cm
Appearance: Drier, may have splits or blemishes
Texture: Less pliable, more brittle

Visual Characteristics

  • ✅ Drier appearance (less oily)
  • ✅ Dark brown to black colour
  • ✅ May have natural splits or openings
  • ✅ Less glossy than Grade A
  • ✅ Some blemishes acceptable
  • ✅ More concentrated aroma
  • ✅ Less flexible (may break when bent)

Why Grade B is NOT Lower Quality

Common Misconception: Grade B is inferior to Grade A

The Truth:

  • ✅ Higher vanillin content - More concentrated flavour compounds
  • ✅ Better for extraction - Lower moisture means more flavour per gram
  • ✅ Preferred by professionals - Many chefs and extract makers choose Grade B
  • ✅ Better value - More flavour per dollar spent
  • ✅ Longer shelf life - Lower moisture = less prone to mould

Grade B is simply optimized for different uses than Grade A!

Best Uses for Grade B Beans

Perfect for:

  • Homemade vanilla extract - THE BEST choice for extract-making
  • Baking - Cakes, cookies, brownies where beans won't be visible
  • Vanilla powder - Grind dried beans into powder
  • Infusions - Vanilla-infused spirits, syrups
  • Cooking - Sauces, marinades, savoury dishes
  • Bulk use - When you need many beans
  • Commercial baking - Professional kitchens
  • Budget-conscious baking - Maximum flavour for money

Pros of Grade B

  • ✅ Higher vanillin content (more flavour)
  • ✅ Better value for money
  • ✅ Ideal for extract-making
  • ✅ More concentrated flavour
  • ✅ Longer shelf life
  • ✅ Perfect for baking
  • ✅ Can be ground into powder

Cons of Grade B

  • ❌ Less visually appealing
  • ❌ May have splits or blemishes
  • ❌ Drier texture (harder to scrape seeds)
  • ❌ Not ideal when beans need to be visible

Price Range in Australia (2025)

$3-6 per bean depending on origin, size, and market conditions

Extract Grade Vanilla Beans

Official Specifications

Moisture Content: 10-20%
Vanillin Content: 2.5-3.5% (highest!)
Length: Typically 10-14cm
Appearance: Very dry, splits and openings common
Texture: Brittle, dry, may be broken

Visual Characteristics

  • ✅ Very dry appearance
  • ✅ Dark brown to black colour
  • ✅ Multiple splits and openings
  • ✅ No surface oils
  • ✅ May have blemishes or damage
  • ✅ Very concentrated aroma
  • ✅ Brittle - breaks easily
  • ✅ May be shorter or broken pieces

Best Uses for Extract Grade Beans

Specifically designed for:

  • Vanilla extract production - Commercial or home extract-making
  • Vanilla powder - Grind into fine powder
  • Bulk extract batches - Large-scale production
  • Vanilla paste - Make your own vanilla paste
  • Infusions - Vanilla-infused oils, spirits

NOT recommended for:

  • ❌ Recipes where beans are visible
  • ❌ Scraping seeds for direct use
  • ❌ Gourmet presentations

Pros of Extract Grade

  • ✅ Highest vanillin content
  • ✅ Most economical option
  • ✅ Perfect for extract-making
  • ✅ Maximum flavour extraction
  • ✅ Best value per unit of flavour
  • ✅ Long shelf life

Cons of Extract Grade

  • ❌ Not visually appealing
  • ❌ Very dry and brittle
  • ❌ May have significant damage
  • ❌ Difficult to scrape seeds
  • ❌ Only suitable for extraction/grinding

Price Range in Australia (2025)

$2-4 per bean depending on origin and market conditions

Which Grade Should You Choose?

Choose Grade A When:

  • ✅ Making ice cream or custards (visible specks desired)
  • ✅ Creating gourmet desserts for special occasions
  • ✅ Presentation is important
  • ✅ You want the most visually appealing beans
  • ✅ Making vanilla bean paste for visual appeal
  • ✅ Gift-giving or entertaining
  • ✅ Budget is not a primary concern

Choose Grade B When:

  • ✅ Making homemade vanilla extract
  • ✅ Baking cakes, cookies, or brownies
  • ✅ You want maximum flavour for your money
  • ✅ Making vanilla powder
  • ✅ Cooking or baking in bulk
  • ✅ Beans won't be visible in final product
  • ✅ You're a serious baker or extract maker

Choose Extract Grade When:

  • ✅ Making large batches of vanilla extract
  • ✅ Grinding beans into vanilla powder
  • ✅ Commercial extract production
  • ✅ You need maximum economy
  • ✅ Appearance doesn't matter at all
  • ✅ Making vanilla-infused products

Common Grading Misconceptions

Myth 1: Grade A is Always Better

❌ False! Grade A is better for VISUAL applications, but Grade B often has more concentrated flavour and is preferred by professional bakers and extract makers.

Myth 2: Grade B is Damaged or Defective

❌ False! Grade B beans are intentionally dried to a lower moisture content for optimal extraction. Splits and blemishes are natural and don't affect flavour.

Myth 3: Extract Grade is Low Quality

❌ False! Extract grade has the HIGHEST vanillin content and is specifically optimized for maximum flavour extraction. It's the smartest choice for extract-making.

Myth 4: Longer Beans are Higher Grade

❌ Partially false! While Grade A beans are often longer, length is not the primary grading factor. Moisture content and appearance are more important.

Myth 5: All Grade A Beans are the Same

❌ False! Grade A beans vary by origin (Madagascar, Tahitian, etc.), harvest year, and curing methods. Quality can vary significantly between suppliers.

Grading Standards by Origin

Madagascar (Bourbon) Vanilla

Grade A:

  • Moisture: 30-35%
  • Length: 14-16cm minimum
  • Appearance: Very plump, oily
  • Flavour: Rich, creamy, classic vanilla

Grade B:

  • Moisture: 20-25%
  • Length: 12-16cm
  • Appearance: Drier, may have splits
  • Flavour: Concentrated, intense vanilla

Tahitian Vanilla

Grade A:

  • Moisture: 35-40% (higher than Madagascar)
  • Length: 13-16cm
  • Appearance: Very plump, almost fat
  • Flavour: Floral, fruity, delicate

Grade B:

  • Moisture: 25-30%
  • Length: 11-15cm
  • Appearance: Less plump, some splits
  • Flavour: Concentrated floral notes

Note: Tahitian vanilla naturally has higher moisture content than Madagascar vanilla, so grading standards are adjusted accordingly.

How to Verify Bean Grade

Visual Inspection

Grade A indicators:

  • Very plump and moist
  • Oily, glossy surface
  • No splits or minimal blemishes
  • Uniform dark colour

Grade B indicators:

  • Drier appearance
  • May have natural splits
  • Less glossy surface
  • Some blemishes acceptable

Touch Test

Grade A:

  • Soft and pliable
  • Bends easily without breaking
  • Feels oily to touch

Grade B:

  • Less pliable
  • May crack when bent
  • Drier to touch

Aroma Test

Both grades should have:

  • Strong, immediate vanilla aroma
  • Sweet, complex scent
  • No musty or off odours

Note: Grade B often has MORE concentrated aroma due to lower moisture content!

Storage by Grade

Grade A Storage

Higher moisture = more careful storage needed:

  • Store in airtight container or vacuum-sealed bag
  • Keep in cool, dark place (18-22°C ideal)
  • Check monthly for moisture and mould
  • Use within 12-18 months for best quality
  • Never refrigerate (causes condensation)

Grade B Storage

Lower moisture = more forgiving storage:

  • Store in airtight container
  • Cool, dark place
  • Less prone to mould than Grade A
  • Can last 18-24 months
  • More stable in varying conditions

Extract Grade Storage

Very low moisture = longest shelf life:

  • Store in airtight container
  • Cool, dark place
  • Very resistant to mould
  • Can last 2+ years
  • Most stable grade

Price vs Value Analysis

Cost Per Unit of Flavour

Example calculation (based on vanillin content):

Grade A:
Price: $8 per bean
Vanillin: 2.0%
Cost per % vanillin: $4.00

Grade B:
Price: $4 per bean
Vanillin: 2.5%
Cost per % vanillin: $1.60

Extract Grade:
Price: $3 per bean
Vanillin: 3.0%
Cost per % vanillin: $1.00

Conclusion: For flavour extraction, Grade B and Extract Grade offer significantly better value than Grade A!

Professional Recommendations

For Home Bakers

Stock both grades:

  • Grade A: For special occasion desserts (2-3 beans)
  • Grade B: For everyday baking (10-20 beans)

For Extract Makers

Best choice:

  • Grade B or Extract Grade (buy in bulk)
  • Use 6-8 beans per cup of alcohol
  • Choose 11-14cm beans for best value

For Professional Chefs

Strategic approach:

  • Grade A: For plated desserts and presentations
  • Grade B: For bulk baking and cooking
  • Extract Grade: For making house-made extract and powder

Frequently Asked Questions

Can I use Grade B beans for ice cream?

Yes! While Grade A is traditional for ice cream due to visual appeal, Grade B works perfectly and often provides more intense flavour. The vanilla specks may be slightly less abundant but flavour is excellent.

Why is Grade B better for extract-making?

Grade B has lower moisture content and higher vanillin concentration, which means more flavour compounds extract into the alcohol. It's also more economical, giving you better value per batch of extract.

Do Grade A beans make better extract than Grade B?

No! Grade B and Extract Grade actually make BETTER extract due to higher vanillin content and lower moisture. Grade A is too expensive and less efficient for extract-making.

How can I tell if beans are truly Grade A or B?

Check moisture content (Grade A should be very plump and oily), flexibility (Grade A bends easily), and appearance (Grade A has minimal splits). Reputable suppliers will clearly label the grade.

Can Grade B beans be used for vanilla paste?

Absolutely! Grade B makes excellent vanilla paste. While Grade A provides more visual appeal with abundant seeds, Grade B offers concentrated flavour at better value.

Is there a Grade C vanilla?

Some suppliers use "Grade C" or "Cuts" to describe broken or damaged beans suitable only for extraction or grinding. These are essentially very low-grade extract beans.

Summary: Quick Decision Guide

Your Need Best Grade Why
Ice cream, custards Grade A Beautiful vanilla specks
Vanilla extract Grade B or Extract Best extraction, value
Everyday baking Grade B Great flavour, economical
Vanilla powder Extract Grade Concentrated, economical
Special occasions Grade A Premium presentation
Budget baking Grade B Maximum flavour per dollar

Shop Vanilla Beans by Grade

Ready to buy premium vanilla beans? Browse our selection of hand-selected Madagascar and Tahitian vanilla beans in Grade A and Grade B, all sourced directly from origin.

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All our vanilla beans are vacuum-sealed for freshness and shipped with tracked postage across Australia.