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Vanilla Bean FAQ
Quick answers to common questions about vanilla bean grades, storage, uses and ordering. For a deeper dive on any topic, follow the links below to our dedicated guides. Can't find your answer? Contact us.
Choosing Vanilla
What is a vanilla bean?
A vanilla bean is the cured seed pod of a vanilla orchid, most commonly Vanilla planifolia. Pods are hand-pollinated, harvested green, then cured over several months to develop their characteristic aroma and dark color. Read more in our guide to vanilla beans.
What is Madagascar Bourbon vanilla?
“Bourbon vanilla” refers to Vanilla planifolia grown in Madagascar and neighbouring Indian Ocean islands — it's a growing-region designation, not a flavour variant. Madagascar produces the majority of the world's vanilla and is known for a rich, creamy, classic vanilla profile.
What is the difference between Grade A, B and C?
Grade A is higher-moisture (30–35%), plump and flexible — best for pastry and dishes where the bean's appearance matters. Grade B is lower-moisture (18–25%) and commonly used for extract, infusion and processing. Grade C is industrial cuts and fragments, used for large-scale extraction and powder. See our full grade comparison.
Which grade should I buy?
It depends on your use. Choose Grade A for pastry, desserts, or dishes where the whole pod is part of the presentation. Choose Grade B for making extract, infusions or processing. Choose Grade C for industrial-scale extraction or powder production. Our grade comparison breaks down each option by use case.
Can Grade A be used for extract?
Yes. Grade A works for homemade extract, though Grade B is more commonly chosen commercially due to its lower moisture content. Either grade produces aromatic extract — the choice mostly comes down to cost and availability. See our Vanilla Beans for Extract guide for ratios and instructions.
How many vanilla beans are in 1 lb / 1 kg?
There's no fixed number — pod weight varies by grade, length, moisture content and individual pod size, so bean count per kilogram differs from batch to batch. Rather than estimating by bean count, our extract guide calculates quantities by weight, which is the more reliable approach.
What is vanilla caviar?
Vanilla caviar is the paste of seeds scraped from cured vanilla pods — a concentrated way to add vanilla flavour and visible flecks without using whole beans. It's popular with pastry chefs, chocolatiers and ice cream makers. See our Madagascar Vanilla Caviar page for packaging and shelf life.
Using & Storing
How do I use a vanilla bean?
Split the pod lengthwise with a knife, then scrape out the seeds to add directly to custards, batters or infusions — the pod itself can also be steeped whole in liquids for flavour. Both the seeds and the pod carry aroma, so many recipes use both together.
How do I scrape vanilla seeds?
Lay the pod flat and slice it lengthwise with a sharp knife, without cutting all the way through, then open it like a book. Use the back (blunt edge) of the knife to scrape the seeds out from each half. The pod itself can still be used afterwards — see the next question.
What can I do with the empty pod?
A scraped pod still holds aroma. It's commonly steeped in sugar, milk or syrups to add a mild vanilla flavour, or dried and used to flavour hot drinks. It won't have the same intensity as a fresh bean or the seeds themselves, but it doesn't need to go to waste.
How should I store vanilla beans?
Keep vanilla beans in an airtight or vacuum-sealed container, in a cool, dark place at room temperature (15–25°C / 60–77°F). Avoid the fridge and freezer for routine storage. Properly stored, beans can retain quality for up to 24 months. See our full storage guide for container options and troubleshooting.
How long do vanilla beans last?
Stored properly — airtight, cool, dark, at room temperature — vanilla beans can retain quality for up to 24 months. Heat, light, humidity and a non-airtight container all shorten this. Vacuum-sealed bulk stock tends to hold its quality longer than a jar opened and resealed frequently at home.
Mold vs vanillin crystals?
Vanillin crystals are fine, needle-like, frost-like formations — generally a natural sign of a well-cured bean, not a defect. Mold is fuzzy, irregular and discoloured, often a sign of excess moisture or improper storage. If a bean's condition is unclear, it's safest to discard it rather than use it.
Can vanilla beans be refrigerated or frozen?
No, not for routine storage. Repeated temperature and moisture changes — such as moving beans between a refrigerator or freezer and room temperature — can affect bean texture and quality and may create condensation inside the container. Room-temperature, airtight storage is the more reliable option.
Can dried beans still be used?
Generally yes. A bean that has dried out and become stiff is different from a mouldy bean and is usually still usable, though its aroma may be less pronounced than a fresher, more pliable pod. It hasn't necessarily spoiled — it has simply lost some moisture.
Can vanilla beans be stored in alcohol?
Yes — submerging beans in alcohol such as vodka, in a clean, airtight container, is the basis of homemade vanilla extract rather than a way to store the whole bean. Properly prepared and stored, this allows very long-term storage. See our Vanilla Beans for Extract guide for ratios and the full method.
Ordering from VanillaNice
Where does VanillaNice vanilla come from?
VanillaNice sources directly from vanilla farmers in the SAVA region of northern Madagascar, with no intermediaries or broker margins in between. Beans are single-origin, not blended from multiple regions, and every batch is traceable to one farming area. Read our sourcing story for more.
What quantities can I order online?
You can order anywhere from 1 kg up to 10 kg directly online via Stripe checkout on any product page, with pricing and DHL shipping shown upfront and no need to contact us first. For 10 kg and above, request a bulk quote instead — see the next question.
When should I request a bulk quote?
Request a bulk quote for orders of 10 kg or more, recurring supply, custom volumes, or mixed-grade orders. We reply within 1 business day with pricing, lead time and available lots — request a bulk quote on our Wholesale page.
Can I request a sample?
Yes. Send a short bulk quote request on our Wholesale page; right after, you can order a $50 Sample Pack to evaluate moisture, aroma and quality from the current lot before committing to a bulk order, with DHL Express shipping included.
How is vanilla packaged?
Whole bean orders are vacuum-sealed to preserve moisture and aroma, keeping air and light exposure to a minimum during transit. Orders of 5 kg and above are packed in sealed bulk cartons for extra protection. Exact packaging can vary slightly by product — see each product page for details.
How long does DHL delivery take?
Orders ship via DHL Express directly from Madagascar as soon as they're confirmed, typically arriving within 5–9 business days to the US, EU, Australia, South Korea and Japan, with full customs documentation included. See Shipping & Delivery for details on other destinations.
Is shipping included in the price?
Yes. DHL Express shipping from Madagascar is included in the price shown for every product. Import duties and taxes may apply depending on your country; see Shipping & Delivery.
Which export documents are included?
Every export shipment includes a phytosanitary certificate, commercial invoice and packing list as standard documentation. A Certificate of Origin or laboratory analysis can be added when required for your destination, shipment or customs process. See Quality & Export Documentation for sample documents.
Are lab reports available?
Yes — sample laboratory analyses (vanillin, moisture, contaminant testing) from real batches and shipments are published, with identifying information redacted. Results apply to the specific batch tested and aren't a permanent specification for every lot. View them on our Quality & Export Documentation page.
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