A vanilla grade describes a bean’s appearance, length, suppleness and moisture, and therefore what it’s suited for, not its quality. Grade A (Black Gourmet, in our range) is the whole bean, supple and glossy, for baking and presentation. Extraction grades are sorted for making extract, where appearance matters little.
What a Grade Measures
All our vanilla is Vanilla planifolia from Madagascar, known as Bourbon vanilla, harvested between Mananara Nord and Maroantsetra and cured the same way. The producer families carry out the scalding, sweating and sun drying, along with their own sorting, drying and resting in wooden trunks. In Antananarivo, our team then handles the final conditioning: weighing, a second sorting bean by bean, a second drying if needed depending on quality, massaging, sizing by length, and a second rest in wooden trunks before vacuum sealing. This bean-by-bean sorting directs each bean to its use: whole Grade A, extraction grades, vanilla caviar or powder. Nothing goes to waste. The beans are sorted by:
- their length (our Grade A beans: 15 to 22 cm);
- their suppleness and oily sheen;
- their moisture (generally 20 to 35% depending on the grade and the lot);
- their integrity: whole bean, split bean, or pieces.
There is no single worldwide standard: “Grade A,” “Grade B,” “gourmet” and “extraction” are trade conventions. An extraction-grade bean is not inherently less fragrant; it’s simply less attractive, or drier, or split.
The Grades, One by One
| Grade | Appearance | Ideal for | At Levanillier |
|---|---|---|---|
| Black Gourmet (Grade A) | Whole bean, supple, black and glossy | Baking, desserts, visible bean, homemade extract | Available |
| Red US | Whole bean, drier | Extract, cooking | Coming soon in Europe |
| Red Souple EU | Supple bean, European style | Extract, cooking | Coming soon in Europe |
| Red Split | Bean that split during curing | Extract, on a budget | Coming soon in Europe |
| Short & Cuts | Short beans and pieces | Extract, grinding, powder | Coming soon in Europe |
Which One Should You Choose?
- You make desserts, custards and ice cream: Grade A. The bean splits easily, the seeds scrape out well, and it looks great in a jar or on a plate.
- You make homemade extract: an extraction grade will do; Grade A also makes an excellent extract if you already have some.
- You want the seeds without the pod: vanilla caviar.
- You’re looking for vanilla to blend into dry mixes: vanilla powder, coming soon.
Benchmarks for Madagascar Grade A
| Criterion | Typical value |
|---|---|
| Species | Vanilla planifolia (Bourbon vanilla) |
| Origin | Mananara Nord–Maroantsetra, northeastern Madagascar |
| Length | 15 to 22 cm |
| Moisture | 20 to 35% depending on the lot |
| Vanillin | 1.0 to 2.5% depending on the lot |
| Shelf life | Until the date printed on the unopened pouch, then several months in an airtight jar |
These values naturally vary from one harvest lot to another.
Frequently Asked Questions
What is the difference between grade A and grade B vanilla?
Grade A is whole, supple and selected for its appearance. Grade B, or extraction grade, is sorted for making extract: drier, split or shorter beans.
Is an extraction grade less fragrant?
Not necessarily. The grade depends mainly on appearance and moisture. A split bean can be just as aromatic as a whole one.
Which vanilla for homemade ice cream?
Grade A: its seeds scrape out easily and create the black specks you see in the ice cream. See how many vanilla beans per recipe.