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Madagascar Vanilla Beans: Get the Most out of Your Bean. WTF - Ep. 185

Vanilla Vibes Grade B Madagascar Vanilla Beans

SKU:
1881-5
  • Extract grade ("B") Madagascar vanilla beans
  • Ideal vanilla bean for homemade vanilla extract
  • Easy DIY Extract -  stop paying for overpriced extract at the store
  • Taste the difference between fresh vanilla and store-bought varieties 
Returns: 30 days refund. 180 days exchanges & store credit (view details).
$19.99

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Description

Vanilla Vibes Premium Grade B Vanilla Beans - Perfect for Extract Making

Our Grade B vanilla beans are the baker's secret weapon for creating rich, aromatic vanilla extract at home. These "extract grade" beans may have a slightly drier texture and more rustic appearance than their Grade A counterparts, but they pack an incredible flavor punch that makes them ideal for extractions, brewing, or any application where flavor is more important than the appearance of the bean. 

Why Grade B Beans Excel for Extract Making:

  • Higher vanillin content - The slightly lower moisture content concentrates the flavor compounds
  • Superior extraction properties - The drier beans release their essence more readily into alcohol
  • Exceptional value - Get premium Madagascar vanilla flavor without paying Grade A bean pricing
  • Rich, complex profile - Deep, creamy vanilla notes with subtle caramel and cocoa undertones

Grade B Beans are perfect for:

  • Homemade vanilla extract
  • Infusing spirits and liqueurs
  • Vanilla simple syrups
  • Ice cream bases
  • Any application where beans will be processed rather than showcased whole

Usage: Cut down the length of the vanilla bean and gently scrape out the seeds with a dull edge. Put seeds directly into batter or mix. The leftover pod can also be used for subtler flavoring or for aromatics so don't throw it away. 

Other Details

Dietary Attributes:
Plant-Based, Non-GMO, Gluten-Free, Kosher (OU), Keto-friendly
Ingredient List:
Madagascar Vanilla Bean (Grade A)
Allergen(s):
None
Documentation:
Spec/SDS/COA/Misc

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