Grade A vs Grade B Vanilla Beans: What’s the Real Difference?

If you're getting into the realm of vanilla—to make your own vanilla extract, craft a masterpiece cake, or simply enjoy more profound flavors—you've probably come across the terms Grade A and Grade B vanilla beans.

So, what do the grades actually denote? Are Grade A beans better? Are Grade B beans cheaper for a reason?

Let's break it down in straightforward terms so you can make the best choice for your kitchen.

What Are Grade A Vanilla Beans?

Grade A vanilla beans are the dressed-up, sleek version of vanilla. They're moist, plump, and super fragrant—the kind you'd use in an upscale dessert or specialty recipe.

Why people love Grade A beans:

- They're fresh and supple – You can bend them without their breaking. That's how you can tell they're full of moisture.
- They look amazing – Dark, smooth, and glossy, they create a stunning visual impact in upscale desserts.
- They're full of flavor – Baking, vanilla custard, or making infused syrups, these beans provide a complete, deep vanilla flavor.
- They yield fast extract – Need to make some vanilla extract in a hurry without having to wait 6 months? These are your beans.

What About Grade B Vanilla Beans?

Now, Grade B vanilla beans are a bit rougher around the edges. They're drier, possibly a bit wrinkly, and not as photo-perfect—but don't judge a bean by its looks!

Here's the magic:
- They're perfect for extract – Less moist, so they're great for steeping in alcohol (or glycerin).
- They're cheaper – Not as flashy, but still full of flavor. Great when you need a lot.
- They mature the flavor over time – These beans are at their best when aged. Allow them to steep, and you will be amply rewarded with a deep, complex extract.

Which One to Use?

Keep it simple:

Use Grade A if you:
- Have to use vanilla beans directly in recipes
- Like the look of the small black vanilla specks in your desserts
- Want the beans to be aesthetically pleasing (they also make great gifts too!)
- Need homemade extract in a few weeks on short notice

Choose Grade B if you:
- Are extracting homemade vanilla and can wait a few months
- Need a cheaper alternative for large batches
- Don't care about looks—just rich, deep flavor

Our Honest Opinion About Vanilla Extract

We get this question all the time at NYVanilla: "Can I use Grade B beans to make vanilla extract?"
Absolutely! Grade B beans are made for it. The dryness will allow them to infuse flavor over time, and you'll end up with a strong, full-bodied extract that's ideal for baking, cooking, and even homemade presents.

Need to get extract done in a hurry? Grade A is okay too. Just remember this: you'll have a slightly different flavor profile and might need fewer beans.

Why Customers Love NYVanilla Beans

We take pride in offering pure, premium-quality vanilla beans—no shortcuts, no fillers, and no dried-out disappointment.

Here’s what makes us stand out:

• Always fresh: Vacuum-sealed and packed to order
• Ethically sourced: From small farmers in Uganda and other premium-growing regions
• Fair pricing: Whether you’re buying a few beans or a bulk pack, we offer true value
• Two grades available: You choose what works best for your needs

Conclusion

Both Grade A and Grade B vanilla beans have their place in your kitchen. If you’re making elegant desserts or want fast flavor, go with Grade A. If you’re planning ahead and want the best homemade extract, Grade B is your secret weapon.
Whichever you choose one thing’s for sure: real vanilla beans will always elevate your creations.