[LIQUIDATION] Extract Grade Ugandan Vanilla Beans for Extracts—Planifolia Variety, Classic & Creamy

When to Use

Extract grade vanilla beans are made for extracting its flavor by brewing into beer, ale, and most commonly making vanilla extract using simple Vodka, Rum, Bourbon, food grade ethyl alcohol, or food grade glycerin.

Grade B vanilla beans, also referred to as extract grade vanilla beans, are  dryer than the soft and supple TK grade and grade A vanilla beans. Extract grade beans are not as pretty as regular vanilla beans. They are various sizes and have superficial color blemishes.

The aroma is locked deep in the flesh of the extract-grade vanilla bean. The dryness concentrates the flavor and gives you more vanilla beans per pound.

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

Making Vanilla Extract.
Read the article.

Product: Extract Grade
Origin: Uganda
Harvest: 2022-2023
Color: Chocolate
Vanillin Rate: 2.2
Moisture Rate: 20-24%
Length: 15cm

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. The article also explains that in the presence of oxygen, vanilla will continue to develop more complex flavors.

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.