Complete Guide
Vanilla Bean Grades
Grade A is plump and gourmet. Grade B is drier and best for extract. Grade C is for industrial processing. Here is everything you need to pick the right grade.
Left to right: Gourmet (Grade A), TK (Grade A), Red EU (Grade B), Red US (Grade B), Cuts (Grade C)
This grading photo is used on the Wikipedia Vanilla article.
Vanilla Bean Grades Chart
Use this table to pick the right grade for your application.
| Grade | Length | Moisture | Vanillin | Best uses |
|---|---|---|---|---|
| Grade AGourmet | > 14 cm | 30–35% | 1–2% | Pastry, ice cream, crème brûlée, gourmet cooking |
| Grade BExtract | 10–14 cm | 18–25% | 1–2% | Pure vanilla extract, infusions, alcohol bases |
| Grade CIndustrial | Any | 15–20% | ≥0.8% | Industrial extract, oleoresin, vanilla powder |
Quick tip: For homemade vanilla extract, Grade B is usually the best value. Buying in bulk for extract production
Choose the Right Vanilla Grade by Use
Understanding Each Grade
Grade A
The visual and aromatic gold standard. Plump, oily, long pods — the chef's choice when the bean itself is part of the presentation.
- Moisture
- 30–35%
- Vanillin
- 1–2%
- Appearance
- Whole, black-brown, oily, flexible
Grade B
Lower moisture, split appearance — commonly chosen for extract, infusion and processing where whole-pod appearance matters less.
- Moisture
- 18–25%
- Vanillin
- 1–2%
- Appearance
- Split, brownish, drier — fully aromatic
Grade C
Short cuts and fragments — not for presentation. Best cost-to-yield ratio for large-scale extraction and powder production.
- Moisture
- 15–20%
- Vanillin
- ≥0.8%
- Appearance
- Cuts, fragments, dry — kitsa grade
Gourmet
Grade A Vanilla Beans
Grade A vanilla beans, also known as gourmet vanilla, are the highest quality beans. They are plump, pliable, and rich in flavour — ideal for high-end desserts such as crème brûlée, panna cotta, and vanilla ice cream.
With a moisture content of 30–35%, these beans are favoured by professional pastry chefs and bakers for their superior taste and versatility.
In Madagascar there are three types of Grade A vanilla: Gourmet (highest moisture, longest pods), TK (most common, well-balanced), and Tsy Taitry (Vanilla planifolia × pompona, a hybrid — fruity & floral profile, treated commercially as Grade A).
View Grade A Madagascar Vanilla Beans
Extract grade
Grade B Vanilla Beans
Grade B, or extraction-grade vanilla beans, have a lower moisture content (18–25%). Though not as visually appealing as Grade A, their reddish-brown colour adds a unique character.
These beans are drier, making them ideal for rich vanilla extract due to their high vanillin content. Grade B beans are harder to slice and scrape for caviar, but they yield a stronger, more cost-effective extract.
- Vanilla extract and infusions
- Alcohol-based extraction
- Vanilla powder manufacturing
Industrial
Grade C Vanilla Beans
Grade C vanilla beans, often referred to as cuts or kitsa, have the lowest moisture content (15–20%). Shorter and less moist, they are less suitable for applications where the bean's appearance matters.
However, they are highly valuable for the vanilla industry — commonly used to produce lower-cost natural vanilla products at industrial scale.
- Industrial vanilla extract production
- Vanilla powder manufacturing
- Oleoresin production
Madagascar Vanilla Sub-Grades
A world of flavour and quality — from the highest gourmet to industrial processing.
Gourmet Grade A
- Moisture
- 30–38%
- Vanillin
- 1–2%
- Length
- 16–23 cm
The finest Madagascar vanilla. Whole, oily, black to dark brown. Used by artisan ice cream makers and high-end pastry chefs.
TK Grade A
- Moisture
- 25–30%
- Vanillin
- 1–2%
- Length
- 13–20 cm
Most common Grade A. Well-balanced between moisture and vanillin. Versatile and easier to process into extract.
Red Vanilla (EU Type)
- Moisture
- 18–24%
- Vanillin
- 1–2%
- Length
- 10–18 cm
Softer and flexible. Rich caramel, floral and sweet notes. Favoured for extracts and vanilla derivatives in the European market.
Red Vanilla (US Type)
- Moisture
- 16–20%
- Vanillin
- 1–2%
- Length
- 10–18 cm
Drier and easy to break. Rich, creamy, slightly sweet. Preferred for high-quality powder and premium extract production in the US market.
Unclassified Bean Types
Shorts (naturally small, < 14 cm), Splits (split during curing), Cuts (irregular size/shape), Frosted (Givrée) (natural vanillin crystals on the surface) — all share the same flavour profile as their parent grade; pricing reflects appearance, not aroma.
How to Identify Quality Vanilla Beans
Moisture Content
Grade A beans are moist and flavorful (30–35%). Grades B and C are progressively drier. According to FDA § 169.3, vanilla beans are defined as properly cured and dried Vanilla planifolia or Vanilla tahitensis fruit pods.
Vanillin Content
Vanillin is the primary flavor compound, supported by p-hydroxybenzaldehyde and vanillic acid. Natural vanilla's complex flavor is far superior to synthetic vanillin — which is only one compound.
Size & Length
Most flavour is concentrated in the lower two-thirds of the pod. High-quality beans range from 14 to 23 cm. Grade A must be at least 14 cm.
Colour
Top-quality beans range from medium brown to black. Excessively black beans may indicate artificial oiling. Light brown beans are often too dry.
Oiliness
Some oiliness indicates rich flavour. However, excessive oil can suggest artificial treatments. Good beans feel supple and slightly slick.
Aroma
A strong, sweet, and intricate aroma is the best indicator of quality. The scent should be immediate and complex — not flat or thin.
Frequently Asked Questions
What are the main vanilla bean grades?
Madagascar vanilla is generally sorted into Grade A (gourmet, higher moisture, whole-pod), Grade B (extract-grade, lower moisture, split appearance), and Grade C (industrial cuts and fragments). Each grade suits different applications — see our grade comparison table above.
What is the difference between Grade A and Grade B vanilla beans?
Grade A beans have higher moisture (30–35%) and a plump, flexible, whole-pod appearance suited to culinary presentation. Grade B beans have lower moisture (18–25%) and are commonly used for extraction, infusion and processing, where whole-pod appearance matters less.
Which grade should I use for homemade vanilla extract?
Grade B is the standard choice. Lower moisture = more beans per pound = stronger extract. Grade A works too but is less efficient per dollar.
Which grade is commonly used for pastry and desserts?
Grade A is generally preferred for pastry and desserts, since its higher moisture and plump, flexible pods suit recipes where the bean's appearance and presentation matter.
What is Grade C vanilla used for?
Grade C — also called kitsa cuts — is used for industrial vanilla extract production, vanilla powder manufacturing, and oleoresin production. It has a minimum vanillin specification of 0.8%, with actual levels varying by batch.
Do vanilla grades indicate flavor quality?
Not entirely. Grade is primarily a physical classification based on moisture content, appearance, and intended use — not a guarantee of flavour superiority. All grades are 100% natural Madagascar vanilla; the right choice depends on your application, not which grade is "better".
Every VanillaNice export shipment is prepared with a phytosanitary certificate, commercial invoice and packing list. Certificate of Origin or laboratory analysis may also be provided when applicable. View Quality & Export Documentation
Shop Madagascar Vanilla by Grade
All grades sourced directly from the SAVA region. Export documents available. DHL Express worldwide.