Whole vanilla is graded, and the grade tells you what a bean is built for, not whether it is "better." Here is how to read a bean before you buy, and how to match it to what you are making.
Grade A vs Grade B
Grade A (also called gourmet or prime) beans carry more moisture, typically around 30–35%. They are dark, supple and oily, and they split and scrape cleanly, which is what you want when the seeds end up somewhere people can see them: custards, ice cream, pastry cream.
Grade B (extract grade) beans are drier, roughly 15–25% moisture, and often look leaner. Less water means more vanilla per pound, which makes them the economical, sensible choice for extract, infusions and anywhere the pod is discarded afterwards. Grade B is a drier bean, not a lesser one.
What a good bean looks and feels like
- Pliable, not brittle. A fresh Grade A bean bends around your finger without cracking. A bean that snaps has dried out.
- Dark and faintly oily. A slight sheen is a good sign. Beans should not be dusty or grey.
- Aromatic. The smell should be deep and sweet, not smoky, fermented or medicinal.
- No white crystals? Not a problem. A dusting of natural vanillin crystals ("givre") can appear on well-cured beans and is a sign of quality, not spoilage.
Length is about yield, not quality
Longer beans hold more seeds and scrape out more caviar, which is why they command higher prices, but a shorter bean of the same grade and origin tastes the same. Buy length when presentation and yield matter; save money with shorter beans for extract.
Storing what you buy
Keep vanilla airtight, at room temperature, out of direct light. Do not refrigerate. Cold pulls moisture out of the pod and can make it brittle. Stored well, whole beans keep their character for a year or more.
Every lot we sell names its origin and grade so you can choose deliberately. If you are unsure which fits your kitchen, start with a half pound.