Grade B (dry, can be brittle, extract grade)
||Buttery, creamy and traditional rich vanilla
|Best Extract Spirit:
||Vodka, Rums, Bourbons, Brandy and more.
Today, Madagascar vanilla beans are the most common and the most widely-used in the world. They are popular for their rich and deep vanilla tones, along with a buttery taste and creamy sensation when properly extracted. A favorite for vanilla ice cream.
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One of the more popular Madagascar vanilla beans is the Bourbon bean. Contrary to belief, the Madagascar Bourbon vanilla bean isn't named after a type of alcohol. Bourbon (previously named Reunion) is an island several hundred miles east of Madagascar where the beans are grown. Today, other nearby islands such as the island of Comoros, along with its sister island, Moroni, provide a healthy environment for vanilla bean cultivation.
These Vanilla Beans are of the highest quality and have a rich, dark aroma. They are oily with a strong vanilla scent. Grade B Madagascar vanilla beans are usually between 5" and 7" inches long and have a dark brown color. They are more dry than our Grade A vanilla beans and are perfect for making homemade vanilla extract. They are often still pliable and the caviar can be harvested for creams. Sometimes, however, they can be very dry and brittle and cannot be cut and seeded prior to submersing them in spirits. Instead, simply break them into multiple pieces or leave the whole. Though they are dryer than grade A, their essential oils are still locked in and they will produce a tasty, sweet and beautiful extract at a much lower cost.
VanillaPura vanilla beans are a regular choice for professional chefs and are used in 5 star restaurants around the world. We proudly offer some of the most sought-after vanilla beans on the market.
VanillaPura vanilla beans are all shipped vacuum sealed for freshness and should be stored unrefrigerated in a cool, dry and dark place.