Extract Grade Vanilla Beans
Extract-grade vanilla beans (Grade B) are the professional choice for making vanilla extract and infusions. They are cured to a lower moisture content than gourmet Grade A beans, which concentrates the vanillin — more flavor per gram and more extract per dollar.
Best for: Vanilla extract, flavored syrups, cocktail infusions, cold-brew vanilla coffee
Origins: Madagascar Red Splits, plus whole Grade B beans from Uganda and Indonesia (including a Papua-grown Tahitian type)
How many beans do you need? Use our Vanilla Extract Calculator to get the exact quantity for your batch size
All of our extract-grade beans come direct from the family farms and grower co-operatives we have worked with since 1994.
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Extract-Grade Vanilla Beans for Extract Makers
Grade B beans are cured to a lower moisture content than gourmet Grade A, which concentrates the vanillin. For extraction that is exactly what you want: more flavor compounds per gram, a faster infusion, and a better price per batch. Home extract makers and commercial kitchens buy from the same range we ship to breweries, distillers, and food producers.
Red Splits and Whole Grade B Beans
Our Madagascar Red Splits are split pods — the interior is already exposed, so vanillin extracts quickly. The rest of the range (Uganda, Indonesia, and a Papua-grown Tahitian type) ships as whole Grade B pods, selected for the same extract-first standard.
Uganda Vanilla Beans
Alongside the Madagascar line we carry Ugandan extract-grade beans: bold and fudgy, with notes of fig, raisin, and dark chocolate. They are a favorite with craft extract makers and distillers who want a darker profile than classic Bourbon vanilla.
Bulk Supply
Need volume? We supply small food producers, restaurants, and wholesale buyers from the same direct farm relationships — orders from 10 kg to 1,000 kg through our wholesale program.
Want to Place a Large Order?
We supply chefs, artisanal food brands, breweries and distillers.10kg up to 1,000kg
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