By Lisa Sheffer
Vanilla Bean Classification
Vanilla beans come in all shapes and sizes, just like humans!
There's not a worldwide industry standard for classifying vanilla beans. Nearly every country, language, company, supplier, and even farmer seem to have their own classification systems. Here's some terms we see come up again and again. The ones IndriVanilla primarily uses are bold.
Grade |
Characteristics |
Example |
| Extract Grade (aka Grade E) | Short, Broken, Dry, Split, unable to meet all the requirements of higher grades. | Uganda V. planifolia, Extract grade, split and broken
|
| Grade C | Very short and/or dry beans, but whole. IndriVanilla does not regularly use this classification. | |
| Grade B | 9-12 cm in length, 15-25% moisture content, whole beans. | Brazil V. Bahiana, 1 ounce |
| Grade A | 13-19 cm in length, 25% moisture content, pliable, though may be somewhat leathery on the outside. Fresh, fragrant, whole beans. | Raiatea V. tahitensis
|
| Gourmet Grade | 19+ cm in length, 25% moisture content, pliable, whole beans, fresh, fragrant, no significant tears, breaks, or splits. | Madagascar Mexican-cure V. planifolia, Gourmet Length
|
As you study this chart, you may notice that there is no mention of density, beans per ounce, and very little mention of texture, aroma, country of origin, etc. Vanilla bean classification is the condition of the vanilla bean, as a result of handling, age, harvest, and nature, and should not be confused with quality or flavor. Many Extract Grade vanilla beans have amazing flavor! Also, some vanilla species, such as V. bahiana, V. cribbiana, and V. pompona are so vastly different from the plentiful V. planifolia or V. tahitensis vanilla beans, that to classify them according to the same metrics is simply unfair. Therefore, we include classifications on our vanilla beans to help inform our Beanies about what they are purchasing, but we then try to include further details and photos in all our product descriptions.
To clarify a few more questions:
Q: Can I use Extract Grade vanilla beans to make vanilla paste?
A: Probably, but it depends on the recipe. Some vanilla paste recipes ask you to blend whole vanilla beans. Extract grade beans can be used for this purpose without issue. Recipes that require squeezing out the caviar from the vanilla beans will be challenging and slow going with the small, broken, dry, or split vanilla beans that classify as Extract Grade.
Q: I saw another company listing their vanilla beans as something that is not listed on your chart. What does that mean?
A: Without an industry standard on vanilla bean classifications, we cannot remark on how other companies, suppliers, or countries classify their vanilla beans.
Q: I got grade A vanilla beans before, and then some now, and the new ones feel different--drier, shorter, just not as impressive. Was I sent the wrong variety?
A: Nope! Even within Grade A vanilla beans, there's a pretty wide range in length and moisture content. Since no two vanilla beans are exactly alike, you can purchase the same variety, the same grade, several times, and receive vanilla beans that look and feel quite different. That's to be expected in an agricultural product like vanilla beans.
Q: Can I use Grade A or Gourmet vanilla beans for making vanilla extract? I heard Extract grade was the best for extract.
A: You can definitely use Grade A or Gourmet vanilla beans for making vanilla extract. All vanilla beans, no matter their size or shape, can be used to make vanilla extract. Some, like Grade B, Grade A, and Gourmet vanilla beans, can also be used for their caviar or for caviar-only vanilla paste recipes, or in other uses. These higher grade vanilla beans may also be fresher and more aromatic, yielding a more flavorful vanilla extract.
Extract grade beans are sometimes split or broken, making them hard to use for vanilla caviar or uses where you must have a whole vanilla bean. The title "Extract grade" was coined because that's the best use for that grade of vanilla bean, not because no other vanilla bean can be used to make extract. Extract grade vanilla beans are sometimes cheaper than Grade A or Gourmet vanilla beans, but not always--a lot depends on cost of living in the country of origin, exchange rates, availability, and demand. But we repeat, all vanilla beans can make vanilla extract. The reputation of extract grade vanilla beans making superior vanilla extract probably came from a cost comparison, a strange titling system borne of a lack of industry standard, and possibly the split/broken/dry nature of extract grade vanilla beans, which drops more caviar and bean pieces into the extract, making it darker in appearance, but doesn't necessarily affect flavor. We've made spectacular vanilla extract from Extract Grade vanilla beans AND Grade A vanilla beans alike--don't hold yourself back because of these titles!