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  • Gourmet vanilla beans sourced from New York laid out for culinary use
  • NY Vanilla : Over 20 years offering the finest hand selected GOURMET VANILLA Gourmet vanilla beans from NY on a marble surface highlighting their texture
  • Whole vanilla beans with rich dark color and glossy texture
  • Close-up of vanilla bean seeds and oily pod surface
  • Gourmet vanilla beans from NY on a marble surface highlighting their texture.
  • Gourmet Vanilla beans in bulk 1 lb - premium whole vanilla pods for culinary use and recipes
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New York Vanilla

50 Whole Gourmet Bulk Vanilla Pods (Planifolia) – Pure Flavor, Bulk Value

50 Whole Gourmet Bulk Vanilla Pods (Planifolia) – Pure Flavor, Bulk Value

$35.99 USD
$51.99 USD $35.99 USD
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Discover the rich aroma and flavor of Grade A vanilla beans, sourced directly from Uganda. Whether you're making gourmet desserts or crafting homemade vanilla extract, these premium vanilla pods deliver unmatched quality and value. Ideal for bulk buyers, bakers, chefs, and extract makers.

 What Are Ugandan Vanilla Beans?

Ugandan vanilla beans are known for their bold, creamy flavor and exceptionally high vanillin content. Grown in fertile volcanic soil, these beans develop a robust profile with notes of chocolate, fig, and dried fruit.

Unlike other regions, Uganda’s unique tropical climate allows two vanilla harvests per year, providing consistently fresh beans with rich moisture and aroma.

Key characteristics of Ugandan Grade A vanilla beans:

  • Moisture content: 28–33%
  • Bean length: 6–8 inches
  • Vanillin content: ≥2%
  • Appearance: Oily, plump, dark brown

Benefits of Using Grade A Vanilla Beans

When compared to lower grades, Grade A vanilla beans are:

  • More aromatic – Thanks to their higher moisture and oil content.
  • Visually appealing – Ideal for recipes that showcase the bean (e.g., vanilla bean ice cream).
  • Ready to use – No soaking or rehydration needed.
  • Perfect for baking – Use the caviar (seeds) in custards, cakes, and frostings.

They're also great for creating premium homemade vanilla extract—rich, flavorful, and chemical-free.

 How to Make Homemade Vanilla Extract (Using Vanilla Pods)

Making vanilla extract with these Grade A beans is simple and rewarding.

Ingredients:

  • 6–8 whole vanilla beans
  • 1 cup of vodka (or rum/brandy)

Steps:

  • Split the beans lengthwise and place them in a clean, dry glass bottle.
  • Add alcohol, ensuring the beans are fully submerged.
  • Seal tightly and store in a dark, cool place.
  • Shake the bottle once a week.
  • Wait at least 6 months before using (the longer, the better!).

Your result: a rich, dark, and full-bodied vanilla extract made with top-quality vanilla beans.

Why Choose NY Vanilla?

Feature

NY Vanilla

Competitors

Bean Length

6–8 inches

4–6 inches

Moisture Content

28–33%

Often < 25%

Vanillin Content

>2%

1.5–2%

Sourcing

Direct & Ethical

Mixed sources

Packaging

Vacuum-sealed

Often bulk or loose
View full details

Why Ugandan Vanilla?

Uganda’s fertile volcanic soil and tropical climate produce vanilla with a uniquely rich, earthy-sweet vanilla flavor. Our vanilla beans are grown using natural farming practices, without synthetic chemicals or GMOs.

Gourmet vanilla beans sourced from New York laid out for culinary use.

How to Use Our Vanilla Beans

Homemade Vanilla Extract

Split 6–8 beans per cup of vodka or rum. Let steep for at least 6 months in a dark, cool place. Shake weekly.

Baking and Desserts

Infuse cakes, cookies, custards, and frosting with real vanilla caviar. Simply split the bean and scrape the seeds into your mix.

Drinks & Beverages

Add elegance to coffees, lattes, smoothies, cocktails, or tea. Beans can also be used to make vanilla sugar or syrup.

How to Store Vanilla Beans Fresh 

Store NY Vanilla beans in an airtight container in a cool, dry place, away from heat and sunlight. Refrigerate them for longer shelf life. 

Never freeze as it damages the bean
with respect to texture and flavor. Storing vanilla beans for freshness properly will keep the beans fresh and aromatic for longer use.

Customer Benefits

  • Direct-from-farm freshness
  • Sustainable and fair-trade practices
  • Superior flavor for all culinary needs
  • U.S fulfillment and fast shipping
  • 100% satisfaction guarantee

FAQS

What is the difference between Grade A and Grade B vanilla beans?

Grade A beans are moist, plump, and ideal for cooking and baking due to their high moisture and oil content. Grade B beans are drier and typically used for making vanilla extract.

How do I make vanilla extract with these beans?

Use 6–8 whole vanilla beans per 1 cup of vodka or rum. Split the beans lengthwise, place them in a jar, fill with alcohol, seal tightly, and let steep for 6–12 months in a cool, dark place.

How should I store vanilla beans?

Store beans in an airtight container in a cool, dark place—never in the refrigerator. This preserves their moisture and flavor for up to 18 months.

What can I use vanilla beans for besides extract?

Scrape the seeds into cake batters, custards, sauces, coffee, ice cream, and cocktails. The outer pods can also be infused into cream or milk for additional flavor.

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