Extract Grade Madagascar Bourbon Vanilla Beans — 1 Pound

14 In Stock
Flavor: Soft buttery flavors that go well with dairy, orchid, and forest fruits
Moisture: 20% – 23%
Vanillin: 1.6% – 2.0+%
Length: 14cm – 21cm
Color: Light-brown to Reddish
Harvest: 2022-2023
Grown on the Vine: Picked at 9 Months at the peak of flavor

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Moisture: 20% – 23%
Vanillin: 1.6% – 2.0+%
Length: 14cm – 21cm
Color: Light-brown to Reddish
Harvest: 2022-2023
Grown on the Vine: Picked at 9 Months at the peak of flavor


When to Use

    Extract grade vanilla beans are cured longer than Grade A and TK grade vanilla beans—as a result they are drier and develop a richer flavor—leaving these beans in a closed package with air, the vanilla will age like a fine wine—please do not vacuum seal nor store in the frig. 

    To release the flavor which is locked in the Extract Grade vanilla bean, it must be coaxed out. The coaxing is typically done in an extract made from a 70–80 proof alcohol like Vodka, Bourbon, or Brandy. You can also use food grade glycerin for non-alcohol extractions. 

    Use Extract Grade vanilla beans when brewing beer, soaking a whole vanilla pod to soften it then cutting the top and squeezing out the seeds, for making vanilla paste, and of course, use for making vanilla extract.

    Grade B vanilla beans, also referred to as extract grade vanilla beans, are dryer than the soft and supple grade A vanilla beans and they are various sizes and have superficial color blemishes.

    The aroma is locked deep in the flesh of the extract-grade vanilla bean. They are very economical because the dryness gives you more vanilla beans per pound.


    Flavor Profile

    Madagascan planifolia variety vanilla beans have the same buttery & creamy flavors as the same variety grown in Mexico. Planifolia vanilla beans works well in baked goods with orchid and forrest fruits—fruits like apples, peaches, pears,  blueberries, and strawberries. And it's always perfect in any creamy dessert.

    It's flavor also lends itself to savory dishes like eggs, and butter sauces for fish & lobster.

    And, of course, it's perfect for classic vanilla ice cream. 

    How many extract-grade vanilla beans do you need for your extract?
    Read the article.

    Making Vanilla Extract.
    Read the article.

    Packaged in Ambient-Air — Never Vacuum Packed 

    We package our vanilla in ambient air packaging.

    In a technical article by Daphna Havkin-Frenkel, Ph.D.; MBA she explains the negative effects of vacuum packaging vanilla and why we should not utilize that method. 

    Vacuum packaging vanilla beans can create an environment for anaerobic bacteria to grow. The benefit of keeping vanilla beans in ambient air packaging is that vanilla will continue to cure and develop flavor. We know of a vanilla bean seller in California with 10-year-old vanilla beans that they continue to cure like a fine aged wine. 

    Customer Reviews

    Based on 1 review
    Deborah Lipps
    Madagascar beans grade B

    The beans were very dry. I've not had such dry beans before. But once I split them open the aroma was wonderful. I'm sure they will be fine for my extract.

    Hi Deborah, thanks for the review! I think you will really like these beans for making extract. They are drier than the TK beans you got before. The nice thing about the drier bean is they are cured a bit longer than Grade A or TK Grade so they develop a more complex flavor. And, because they weigh less, there are more beans per pound. These won't smell like much since the oils have moved into the beans. But once the flavor is released with the alcohol, these beans will come alive. Please keep me posted :)

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