Vanilla bean splits are pods that cracked open naturally during ripening or curing — a cosmetic difference, not a quality defect. In fact, splits often carry higher vanillin than their uncracked counterparts. Here’s when splits are the smarter buy, and when to reach for whole Grade A instead.
Category Archives: Vanilla Blog
10 Ways to Use Whole Vanilla Beans (Beyond Making Extract)
Most people buy whole vanilla beans once, make extract, and stop there. That’s leaving a lot on the table. Here are 10 specific ways to use whole vanilla beans in your everyday cooking and baking — no extract required.
What Is Bourbon Vanilla? (It Has Nothing to Do With Bourbon Whiskey)
Bourbon vanilla has nothing to do with whiskey. The name comes from Île Bourbon — now called Réunion Island — where Vanilla planifolia was first transplanted from Mexico in the 19th century. Today Madagascar grows about 80% of the world’s supply, and that rich, creamy, high-vanillin flavor is what most of us grew up calling simply “vanilla.”
Grade A vs. Grade B Vanilla Beans: What’s the Difference?
Grade A and Grade B vanilla beans come from the same plant and the same farms — moisture content is what separates them. Grade A beans run 25–35% moisture: plump, oily, and built for scraping into custards and ice cream. Grade B beans run 15–25% moisture: drier, more concentrated in vanillin, and the smarter buy for making extract.
Vanilla Bean Powder vs. Vanilla Extract: Which Should You Use?
Both vanilla bean powder and vanilla extract start from the same pod. Here is when to use each, and how to convert between them.
Madagascar vs. Mexican vs. Tahitian Vanilla Beans: Which Is Right for You?
Madagascar vanilla is the go-to for most baking — rich, creamy, high vanillin. Mexican vanilla carries a spicier, earthier character that pairs especially well with chocolate. Tahitian vanilla is the aromatic outlier: floral and cherry-like, lower in vanillin, and best used in cold preparations where heat won’t drive off its delicate compounds. For extract making, […]
How to Make Vanilla Extract at Home — The Complete Guide
how to make vanilla extract– ratios, bean grades, alcohol choice, and how long to wait. Includes the co-op formula used by professional extract makers.
Madagascar vs. Mexican Vanilla Beans: Which is Better?
The two most beloved vanilla origins in North America are Madagascar and Mexico — and the debate between them is one every serious baker eventually encounters. Here’s the definitive comparison from Amadeus Vanilla Beans, where we’ve sourced both for over 30 years. For a deeper look at origins, grades, and what to look for when […]
Uganda vs. Madagascar Vanilla Beans: Which Should You Buy?
Madagascar and Uganda are the world’s two largest vanilla-producing countries, and both produce exceptional beans — but they taste noticeably different. Choosing between them depends on what you’re making and what flavor profile you’re after. Learn more about our sourcing and all four SKUs on our Madagascar vanilla beans page. Madagascar: The Classic Benchmark When […]
Why Are Mexican Vanilla Beans So Expensive?
If you’ve shopped for Mexican vanilla beans recently, you’ve probably noticed the price jump. Mexican vanilla beans now routinely sell for $40–$80 per ounce at retail — sometimes more. But why? The answer involves agriculture, economics, climate, and a little vanilla history. For a deeper look at origins, grades, and what to look for when […]