Vanilla Bean Grades: Unlocking the Secrets to World-Class Flavor

grade b vanilla beans for extract

Hey there, welcome to a world where a small pod makes a big difference!

We’re talking vanilla beans – those magical little things that can turn your ordinary dish into something extraordinary.

This guide will walk you through the fascinating world of vanilla bean grades and how they influence everything from your kitchen to global markets.

Vanilla: A Global Delight

Imagine this: somewhere in Madagascar, a farmer is tending to vanilla orchids. 

Thousands of miles away, a baker in New York is using those beans to create something delicious. 

That’s the global vanilla network – a tapestry of farmers, traders, and foodies, all connected by their love for vanilla.

The Star of the Show: Vanilla Bean Grades


In the realm of vanilla, grades are king. They tell us about the bean’s quality, flavor, and how best to use it.

 From the top-notch Grade A to the versatile Grade B and the budget-friendly Grade C – every grade has its own story.


vanilla bean grades

Grade A Vanilla Beans

Also known as prime  or gourmet vanilla , Grade A beans are the cream of the crop. 

They have a high moisture content (25-35%), making them pliable and flavorful. 

Grade A beans are plump, flavorful, and perfect for recipes where vanilla’s the main act. Think luxury baked goods and artisanal ice creams.

The source of our vanilla bean seeds is our premium Grade A vanilla.

Grade B Vanilla Beans

Grade B, or extractiongrade beans, have a lower moisture content (20-25%). 

They may not be as aesthetically pleasing as their Grade A counterparts, but their reddish-brown color adds to their visual appeal. 

Grade B beans are drier and tailor-made for making rich vanilla extract

Due to their high vanillin content, these grade b vanilla beans are typically perfect for making vanilla extract

Their natural vanilla flavor is ideal for a wide range of vanilla-flavored products.

Grade C Vanilla Beans

Grade C beans, called cuts, have the lowest moisture content (less than 15%).

They are typically shorter and less moist, making them less suitable for applications where the bean’s appearance is important. 

However, they still have a place in the vanilla industry, often used to produce lower-cost natural vanilla products.


Diving Deeper: Vanilla Pod Properties

Understanding a vanilla pod’s quality goes beyond just grades. 

We’re talking moisture content, length, color, and even oiliness – each aspect playing a crucial role in defining a bean’s grade

For a deeper understanding of these properties, explore our article on vanilla processing methods.

Moisture Content and FDA Regulations 

The FDA keeps a close eye on vanilla beans’ moisture content, ensuring we get consistent quality. 

Grade A beans are moist and flavorful, while Grades B and C are drier but still packed with potential.

According to the FDA’s § 169.3 Definitions:

  • Vanilla beans are defined as the properly cured and dried fruit pods of Vanilla planifolia Andrews and of Vanilla tahitensis Moore.
  • The unit weight of vanilla beans is determined based on their moisture content. For beans with not more than 25% moisture, the unit weight is 13.35 ounces. For those with more than 25% moisture, the weight is adjusted based on moisture-free vanilla-bean solids.

This regulation ensures that the moisture content of vanilla beans is standardized, providing a reliable metric for grading and quality.

The Flavor Powerhouse: Vanillin Content

Vanillin is like vanilla’s signature tune, but it’s not a solo act. There’s a whole orchestra of compounds that contribute to natural vanilla’s rich, complex flavor – something synthetic vanillin just can’t replicate

While vanillin is the most prominent, other compounds like p-hydroxybenzaldehyde, acetic acid, furfural, and vanillic acid contribute to the rich, multifaceted flavor profile we associate with vanilla.  (Source: Massey University PhD Thesis)

This complexity makes natural vanilla much more flavorful and desirable than synthetic vanillin.

Size Matters

The length of a vanilla pod plays a crucial role in its overall quality. 

Interestingly, most of the flavor in a vanilla pod is concentrated in the lower two-thirds of the bean. 

This means that the longer the bean, the more flavor it possesses. Typically, high-quality vanilla beans measure between five and eight inches in length.


The color of a vanilla bean can serve as a useful indicator of its quality. 

Top-quality beans usually exhibit a color spectrum from medium brown to black

However, caution is advised with excessively black beans, as this could signify artificial oiling. Conversely, light brown beans are often too dry and may be deficient in flavor.


A bit of oiliness is a good sign, showing that the bean is loaded with flavor. But too much oil can be a red flag for artificial treatments.

Types of Vanilla Bean ,species and Madagascar Labels

Vanilla, with its rich history and diverse varieties, is a cornerstone in both culinary and fragrance industries. 

Here, we explore the main species of vanilla orchids and the distinct types of vanilla beans, including those specifically labeled from Madagascar.

Species of vanilla

Vanilla’s diversity is astounding, with over 110 species offering a kaleidoscope of flavors and aromas.

 From the creamy Madagascar Bourbon to the floral Tahitian, each type brings something unique to the table.

Vanilla Planifolia:
The primary species for commercial vanilla production, known for its potent flavor and deep, earthy vanillin notes.

Vanilla Tahitensis:
A natural hybrid with a sweet, floral profile, popular among pastry chefs and in perfumery.

Vanilla Pompona:
Known for its larger beans and sweeter fragrance, Pompona is a less common but unique species in the vanilla family.

They are commonly used in culinary applications due to their unique and desirable flavor profiles, making them ideal for a range of dishes and products.

Some hybrids vanilla grown in Madagascar : Planifolia x Pompona

hybrid vanilla planifolia
madagascar pompona

A World of Vanilla Flavors

Mexican Vanilla Beans:
Traced back to the Mexican Vanilla Planifolia, they’re full-bodied, smooth, and slightly spicy, ideal for pairing with chocolate.

Madagascar Vanilla Beans:
Often termed Bourbon vanilla beans, they are synonymous with the Planifolia species. Known for their creamy and rich vanillin flavor, they are a staple in commercial vanilla products.

Tahitian Vanilla Beans:
Shorter and plumper than Bourbon beans, Tahitian beans are sweet with floral undertones and notes of red wine, peach, and cherry.

Ugandan Vanilla Beans:
Not as common, Ugandan beans offer a buttery vanillin flavor with hints of chocolate and figs. They benefit from two harvests per year due to the region’s climate.

Papua New Guinea Vanilla Beans:
Growing both Planifolia and Tahitensis, PNG beans are known for their balanced richness and caramel undertones (Bourbon variety) and a subtle, oaky flavor with cherry notes (Tahitian variety).

Indonesian Vanilla Beans:
As the world’s second-largest vanilla producer, Indonesian beans are distinct for their deep smoky flavor, suited for heat-intensive applications

Madagascar: The Vanilla Heavyweight

Madagascar leads the vanilla charge with its Bourbon variety, a favorite in both kitchens and perfumeries for its rich, full-bodied flavor.

vanilla bean grades

Gourmet Vanilla Beans – Grade A 

These are non-split beans known for their high-quality appearance and flavor. 

With a length of 14cm to 20cm (5.5 into 7.9in), a moisture content of 30% to 35%, and a vanillin rate of 2.0% to 2.5%, they are often used in gourmet cooking and baking where bean’s visual presence and intense flavor are desired.

 Their high moisture content makes them pliable and flavorful, perfect for culinary applications where the bean’s visual presence and intense flavor are desired. Shop Grade A Vanilla Beans  here.

TK Vanilla Beans – Grade A

TK beans are black to medium brown and have a balanced vanillin-to-moisture ratio.

 They are fully developed in aromatic expression and flavor, making them good for extraction and gourmet uses.

 The beans have a vanillin rate of a minimum of 1.5% and a 25-30% moisture content and come in all sizes. 

Their balanced vanillin-to-moisture ratio makes them ideal for those who love creating their vanilla extract at home. Shop TK Vanilla Beans – Grade A here.

Red Vanilla Bean Europe Type – Grade B 

These pods have a slightly higher moisture content than the US type and are reddish brown. 

With a length of 13cm to 20cm (5.1 into 7.9in), a moisture content of 24% to 27%, and a vanillin rate of 1.2% to 1.8%, they are primarily sold in the European market and are often used in the production of vanilla extract. 

Despite having a lower vanillin content than Grade A beans, they still provide a robust vanilla flavor, making them ideal for extract production.   

Red Vanilla Bean US Type – Grade B 

These beans are similar to the Europe Type but catered to the US market. 

They have a length of 13cm to 20cm (5.1 to 7.9in), 20% to 25% moisture content, and a vanillin rate of 1.6%, making them ideal for vanilla extract production. 

Their lower moisture content provides a higher yield of extracted vanillin per kilo, offering a cost advantage.  

 Grade B vanilla beans are available in our store

Cuts grade c

These are lower-grade beans of various sizes, with a moisture content of less than 15% and a vanillin rate of 0.5% to 1%.

Grade C vanilla beans, often characterized by imperfections such as damage or cuts during Bourbon process , do not meet the size, appearance, or moisture content criteria of higher grades. 

They serve a specific niche in the vanilla industry and are particularly valued for industries that prioritize the use of natural vanilla

Our vanilla bean powder is derived from Grade C Vanilla beans   .

The International Vanilla Market

The international vanilla market is a dynamic and ever-evolving landscape. Madagascar, the world’s largest producer of vanilla, sets the standard for high-quality beans.

 However, other countries like Mexico, Tahiti, and Uganda also produce unique varieties of vanilla beans. The demand for natural, high-quality vanilla continues to grow, making it a valuable and sought-after commodity in the global market.


So there you have it – a crash course in vanilla bean grades and their impact on both your cooking and the world market. Whether you’re a seasoned chef or a vanilla enthusiast, understanding these grades can elevate your culinary creations to new heights

Frequently Asked Questions

What is the main difference between Grade A and Grade B vanilla beans?

Beans of Grade A contain a more substantial moisture content and are ideal for culinary uses where the bean’s visual presence and intense flavor are desired. Grade B beans possess a reduced moisture content and are perfect for making vanilla extract , paste or powder.

Can I use Grade B vanilla beans for cooking?

Yes, you can. However, Grade A beans are generally preferred for cooking due to their higher moisture content and richer flavor.

What is the most common type of vanilla bean in the market?

The most common type of vanilla pod in the market is the Madagascar vanilla bean. It’s known for its strong, classic vanilla flavor.

However, it’s important to note that the majority of the vanilla sold in supermarkets is not of gourmet quality

Why are some vanilla beans oily?

The oiliness of a vanilla pod is a sign of quality. Oily beans typically have a stronger aroma and flavor

How should I store different grades of vanilla beans?

Proper storage is essential for maintaining their quality and flavor over time. For a comprehensive guide on how to best store your vanilla beans, check out our 5 Essential Steps on How to Store Vanilla Beans.

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  1. Pingback: From Wild Madagascar Vanilla to Madagascar Bourbon Vanilla

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