Vanilla Bean Grades: Which Type to Buy

By Sophie Dubois · October 9, 2026

Understanding Vanilla Grades

Vanilla beans are classified into two main grades that determine their best use in cooking. Understanding the difference saves money and improves results.

Grade A (Gourmet/Prime)

These beans are moist, plump, and oily with a glossy appearance. They contain 30-35% moisture content. Grade A beans are ideal for:

Scraping seeds directly into custards and ice cream
Infusing into sugar or salt for vanilla-flavored staples
Any application where the bean itself is visible

Grade B (Extraction Grade)

Drier and thinner than Grade A, with 15-25% moisture. Despite looking less impressive, Grade B beans often have more concentrated vanillin content. Best for:

Making vanilla extract (more flavor per dollar)
Baking where moisture content is irrelevant
Powdering for dry mixes

Origin Differences

Madagascar (Bourbon): Classic creamy, sweet vanilla. Most versatile. 80% of world supply.
Tahitian: Floral, fruity, cherry-like notes. Larger beans. Best for desserts and cocktails.
Mexican: Spicy, woody undertones. Traditional choice for chocolate-based recipes.

Storage

Wrap beans in plastic wrap, then place in an airtight container at room temperature. Never refrigerate — condensation promotes mold. Properly stored, Grade A beans last 1-2 years.