Grade tells you how a bean is meant to be used, not simply how good it is. Moist, supple beans are made for scraping into food. Drier beans give up their flavour well in alcohol and cost less, so they're the better buy for extract.
Specifications at a glance
| Product | Species | Grade | Size | Moisture | Vanillin |
|---|---|---|---|---|---|
| Sumatra Gourmet | Planifolia | Gourmet / A | >15 cm | 25–30% | 2–3.5% |
| Papua New Guinea Gourmet | Planifolia | Gourmet / A | >17 cm | 25–30% | >2% |
| Tahitensis Gourmet | Tahitensis | Gourmet / A | >14 cm | 25–30% | >1% |
| Premium Extract | Planifolia | Premium Extract / B | >12 cm | 15–20% | 1.5–2% |
| Extract | Planifolia | Extract / C | Mixed | 10–15% | 0.5–1% |
| Tahitensis Extract | Tahitensis | Extract / B | Mixed | 10–20% | <1% |
These are typical ranges. Vanilla is a crop, so figures vary between harvests.
Choosing a grade
Gourmet (Grade A)
Soft and oily, with plenty of seeds to scrape. Choose it for baking and cooking, and for any dish where you'll see the specks.
Premium Extract (Grade B)
Drier, with a good vanillin level. Choose it for a homemade extract with real depth, or for vanilla sugar.
Extract (Grade C)
The most economical option, in mixed sizes. Choose it for larger batches and production work.
Planifolia or Tahitensis?
Planifolia is the classic vanilla flavour: rich, sweet and, in Indonesian beans, often smoky and woody. Tahitensis is a separate species that's lower in vanillin and more fragrant, with fruity, floral notes. You may also see the term Bourbon: that describes planifolia grown on the Indian Ocean islands such as Madagascar and Réunion, so we don't use it for our beans.
Make your own extract
- Split 5 Grade B or C beans lengthwise and cut them in half.
- Put them in a clean, dry glass bottle and cover with 200 ml of 80-proof vodka.
- Seal, and keep at room temperature out of direct sunlight, shaking every few days.
- It's usable after a month and at its best from about three months. It keeps developing the longer you leave it.