THE BEST VANILLA PRODUCT FROM INDONESIA

The main differences between grade A and grade B vanilla beans lies in their appearance and their moisture content.

Grade A beans are the more aesthetically pleasing of the two. They will plump and contain few blemishes outside of “tattoos” scratched in by farmers. Most will have a sheen to them, almost as if they have been dipped in oil. Their moisture content will typically fall in the range of 25-30% or more.

Extract beans, with a lower moisture content typically falling in the range of around 20% will not contain that oily sheen. They may feel dry to the touch and will likely be brittle and maybe even cracked. Imperfections are normal as is the absence of uniformity in size.

Put simply, Grade A beans are the more attractive of the two—at least in the sense that they are free from imperfections. They are dark, chocolatey brown in color and may exude reddish hues on occasion. They are mostly uniform in size (longer than extraction grade) and visibly oily. They are also plump due to the moisture level, which is usually around 30% or more. Because of the high moisture level, they tend to be more pliable.

Grade B beans, on the other hand, are skinny and are dry to the touch. They usually appear to be reddish-brown and will not likely have an oily sheen on the pod. Their moisture level is usually around 20%. Because they are so dry, they are more likely to split or crack if you try to bend them. Beans with imperfections are almost always deemed Grade B—whether they are split, cracked, or sunburnt.

Let’s be clear: Both grade A and grade B vanilla beans work great. They both have advantages and disadvantages, just like fresh and dried herbs. Grade A vanilla beans are traditionally higher in moisture (seven percent more, on average) but you can offset this by changing your ratio of water. Grade A vanilla is also usually higher in vanillin, so while you may get more beans per pound with Grade B vanilla beans, you’ll get more taste with Grade A beans.

If making extract, Grade A vanilla beans will also be easier penetrated by alcohol, whereas Grade B vanilla will take a little bit more time. Grade B vanilla beans are usually a little cheaper depending on the current year’s vanilla market. We encourage you to play around and see for yourself what type of vanilla bean and what grade of vanilla bean you prefer.

It might seem like the best grade of vanilla bean would be grade A, and truth be told, that is what most professional chefs prefer to use but it really depends on what you plan on using those beans for. Grade A beans have a higher moisture content, so they work well in professional kitchens, where time is of the essence. Grade B vanilla beans, on the other hand, don’t give up their flavor quite as quickly.

For long infusion times, however (like extract making , it might be best to choose a lower moisture bean. Extract grade, or grade B vanilla beans have a more concentrated vanilla flavor, so you will need far fewer to incorporate the desired vanilla intensity of flavor.

Vanilla should always be stored properly. We recommend home users to store their vanilla in an airtight, resealable container. Start by wrapping the beans in wax paper and then placing them in a tightly sealed jar or double zip lock bag, removing as much air as possible. If you have your own food sealer, these work great and are the most recommended tool to keep your vanilla for almost indefinite periods of time.

We also recommend storing your vanilla beans in sugar. This can help preserve your product, but will dry your vanilla beans out. The great part about using sugar to store vanilla beans is it leaves the sugar smelling and tasting of vanilla and preserves the beans for later use. Users may or may not need to rehydrate their vanilla beans if stored in sugar for prolonged periods.