Vanilla extract rises and falls on the beans you start with. The right grade influences potency, cost, and how quickly flavours develop. Here’s a clear guide to choosing the best grade for homemade extract, plus ratios and practical tips.
Grade B vs Grade A: What’s the Difference?
Grade B (Extract Grade)
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Lower moisture, more concentrated flavour solids
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Often slimmer and less pretty, but intensely aromatic
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Best value for long infusions and high bean-to-liquid ratios
Bottom line: The top choice for extract making.
Grade A (Gourmet)
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Higher moisture, plump and visually pristine
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Splendid for pastry creams and ice cream where seeds show
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Works for extract if you have it, but you’re paying for looks and moisture you don’t need
Bottom line: Great beans, but not the most economical for extract.
What about Grade C?
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Lean, dry pods that can work for large-batch extract or powder
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Expect more variability; use a higher bean load to compensate
Recommended Bean Loads (Per 1 Cup / 250 ml Alcohol)
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Single-fold extract: 6–8 whole Grade B beans
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Double-fold extract: 12–16 beans for twice the intensity
Use neutral vodka (35–40% ABV) for a classic profile, or rum/bourbon for character. For alcohol-free glycerite, expect a gentler flavour and a thicker, naturally sweet result.
Step-by-Step: Making Robust Vanilla Extract
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Split beans lengthwise to expose seeds; cut into shorter pieces if needed.
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Add to a sterilised glass bottle and cover completely with alcohol (or glycerine).
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Seal, store cool and dark, and shake weekly.
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Steep at least 8–12 weeks; peak complexity develops around 3–6 months.
Choosing Species and Origin
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Planifolia (Bourbon-style): High vanillin, bold and classic—ideal backbone for extract.
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Tahitensis (Tahitian-style): Floral, fruity lift; blend 70% planifolia with 30% tahitensis for a nuanced profile.
Origins like Indonesia and Papua New Guinea offer reliable planifolia depth; PNG also provides beautiful tahitensis for aromatic layering.
Quality Checks Before You Buy
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Pods bend without snapping and smell clean, sweet, and strong
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Clear details on grade, origin/species, typical length, and recent pack date
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Vacuum-sealed or freshly packed for moisture retention
Storage and Longevity
Keep bottles cool, dark, and tightly sealed. Extract improves with age and can be topped up (add beans as needed). Spent beans can be dried and ground into vanilla powder or buried in sugar for vanilla sugar.
Quick Takeaway
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Best for extract: Grade B planifolia
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Good alternative: Grade A (works, but less cost-effective)
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For big batches: Grade C can work with higher bean loads
Ready to choose the right beans and start infusing? Shop premium Vanilla Beans with fast Australian delivery at https://www.banyanvanilla.com.au/
