VanillaGoods
Madagascar Vanilla Beans, Grade B, 5 Beans
Couldn't load pickup availability
The secret to homemade extract starts here.
Grade B is not "worse vanilla" — it's drier vanilla, and that's exactly what extract-making calls for. Lower moisture means more concentrated flavor per ounce, which is why professional extractors prefer B-grade beans. These Madagascar Bourbon beans carry the same deep caramel-cream character as our Grade A, in a leaner, extraction-ready form.
Why Grade B: less water, more vanilla per bean. Ideal for steeping, infusing, and grinding — at a friendlier price.
Perfect for: your first batch of homemade extract (5 beans + 8 oz of spirit = liquid gold), infused syrups, vanilla honey, and slow-simmered sauces.
Try this: use our free Extract Calculator on the Learn menu to get your ratios exactly right.
Extraction-grade beans from the world's benchmark origin.
GRADE SPECIFICATIONS
What's in this grade.
Extraction Grade
Madagascar Bourbon - Grade B
Drier extraction-grade beans with higher vanillin concentration by weight and the same rich, creamy profile. The workhorse grade for extract.
| Moisture Content | 15-25% |
|---|---|
| Appearance | Drier, thinner, may show minor blemishes or splits |
| Typical Length | 13-16 cm |
| Vanillin (by weight) | 2.0-2.4% |
| Texture / Handling | Firmer, less pliable |
| Best For | Extract production, infusions, baking |
| Packaging | Vacuum-sealed |
Figures are standard industry reference ranges for this variety and grade; actual values vary by lot and season. Per-lot certificates of analysis are available on request.
