Extract-Grade Vanilla Beans, Grade B
SplitScrapeSteepBake
The extract grade: drier, leaner pods that carry less water and more vanilla per pound. This is the bean for the jar, and for any bake where the pod steeps and is strained out.
About $0.84 a bean.
Size- Free US shipping on every order · ships in 1–2 business days
- Sealed at origin; nothing blended or repacked
- 30-day returns on unopened bags
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Samples and volume pricing on the same sealed batch.
| Origin | Single origin: Uganda |
|---|---|
| Grade | Grade B, extract grade |
| Length | 15–20 cm typical |
| Appearance | Dark, drier, leaner pods |
| Format | Whole pods, heat-sealed pouch |
| Packing | Sealed at origin · Imported by Origin Craft LLC |
From a carefully chosen origin
Grown on a vine in Uganda, cured in the sun, sorted by hand and sealed at the source, so what reaches your kitchen is exactly what left origin.
How a batch travelsVanilla was first: one sealed batch from Uganda, one line on the label, the way we intend to do every ingredient we sell.
A drier bean, not a lesser one
Dryness is not a flaw here; it is the specification. A Grade B pod looks leaner and feels stiffer than its Grade A sibling because more of its weight is vanilla and less of it is water. It will not scrape prettily, and it does not need to; nobody sees the pod in a bottle of extract.
The jar method takes five or six of these per cup of plain vodka and a few months of patience. Our extract guide has the ratios and the timing.
Beyond the jar: steep them in cream and strain for a deeply flavored base, or chop a pod into a canister of sugar and let time do the rest. However you use them, the pod works in the background and the bake takes the credit.
- Extract: 5–6 beans per cup of 40% vodka (the guide has the method).
- Steep in cream or milk, then strain; the flavor stays, the pod moves to the sugar jar.
- Chop and grind with sugar for vanilla sugar.
- Anywhere the pod infuses and is strained out.
Airtight jar, room temperature, out of the light. Dry beans keep patiently; they are in no hurry, and neither is the jar.
From the journalHow to store vanilla beans so they stay supple
From our customers
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