Vanilla is sold by grade, and the difference between grades is mostly about moisture, appearance and length.
Gourmet (Grade A)
Gourmet beans are plump, oily and supple, with higher moisture — commonly around 30–38%. They are long, dark and visually attractive, which makes them the choice for chefs, pastry, retail packs and anywhere the bean itself is on display.
Extraction (Grade B)
Extraction beans are drier — often around 15–25% moisture — and may be shorter, split or less uniform in appearance. Because you are paying for less water, extraction grade is usually the more efficient choice for extract, flavour and fragrance manufacturing.
Vanillin content
Vanillin is the main aroma compound in cured vanilla. It is a useful benchmark, but it is not the whole story — a well-cured bean carries hundreds of other aromatic compounds. Ask for vanillin figures alongside a sample, and judge aroma yourself.
Length and presentation
Length is measured in centimetres and priced in bands; longer beans command a premium. Beans are typically bundled, vacuum-packed and shipped in cartons.
Figures above are typical industry ranges. Specifications for each lot are confirmed on the offer.