Vanilla beans are classified and defined based on their origin, quality, length, moisture content, aroma and vanillin content. Here\’s a detailed breakdown of vanilla bean specs:
1. Ranking
Grade A (Gourmet/Prime):
High moisture content (30–35%).
Dense, oily and supple beans with a rich aroma.
It is usually used for culinary purposes, such as desserts, drinks and sauces.
Class B (Mining/Industrial):
Lower moisture content (15–25%).
Dry, less flexible beans often used to make vanilla extract.
More affordable than Class A.
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2. Origin
Madagascar: Rich, creamy, sweet flavor. The most common type (Bourbon Vanilla).
Tahiti: Floral, fruity and unique aroma.
Mexico: spicy, woody and bold.
Uganda: earth and chocolate notes.
India, Indonesia and Papua New Guinea: Slightly smoky or woody undertones.
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3. Size
Beans are measured in length:
Short: Under 5 inches (not often used for high quality products).
Standard: 5–6 inches (average).
Premium: 6–8 inches or more (preferred for gourmet use).
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4. Moisture content
Defines flexibility and application:
Grade A: 30–35%.
Grade B: 15–25%.
Beans with higher moisture have a stronger flavor but a shorter shelf life.
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5. Appearance
Smooth, dark brown to black in color.
No splits or cracks (for class A).
Oily shine for premium grains.
It shouldn\’t feel too dry or brittle.
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6. Vanillin content
Natural vanillin is the key flavor compound in vanilla beans.
High-quality beans: 1.5–2.5% vanillin content.
The vanillin content varies according to origin and curing methods.
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7. Aroma
Rich, sweet and creamy for premium beans.
May vary by origin as noted above.
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8. Packaging
Vacuum sealed or hermetically sealed containers: To preserve freshness.
Wrapped in waxed paper or stored in glass tubes: For gourmet beans sold at retail.
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Common uses
Grade A: Baking, cooking and visual presentation (eg flecks in ice cream or desserts).
Class B: Extracts, tinctures and infusions where moisture content is less critical.
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