Vanilla Bean Grades: Which to Buy and When

By Ryan Tanaka · October 14, 2026

Grade A (Gourmet)

Grade A beans are plump, oily, and moist (25-30% moisture). They look glossy and bend without breaking. These are the beans you scrape for custards, ice cream, and anything where vanilla is the star.

Grade B (Extraction)

Grade B beans are drier (15-20% moisture), thinner, and less visually appealing. But they contain concentrated flavor compounds. They are ideal for making vanilla extract, vanilla sugar, or infusing into liquids.

How to Choose

Baking (visible seeds): Grade A — the seeds look beautiful in custard
Extract making: Grade B — more flavor per dollar, less water weight
Infusions (milk, cream): Either grade works, split the bean lengthwise
Sugar and salt: Grade B — bury dried beans in the jar

Storage

Wrap beans in plastic wrap, then place in an airtight container at room temperature. Never refrigerate — cold promotes mold. Good beans last 2+ years stored properly.

Origin Matters

Madagascar bourbon vanilla is the classic: creamy, sweet, familiar. Tahitian vanilla is floral and fruity. Mexican vanilla has a spicy, woody character. Each origin suits different applications.