"What makes a vanilla bean considered Gourmet or Grade A?" is a very popular question for chefs who are new to using whole vanilla beans. The question is great because most stores or suppliers only carry one type of vanilla bean, thus the customer never has the opportunity to compare.

Vanilla bean quality is determined by moisture content, bean length and condition.

Moisture Content is one of the most important aspects of high grade vanilla. Grade A (Gourmet Grade) vanilla beans are extremely moist. Oils should be visible on the outside of the vanilla bean and the bean will leave a residue on your fingers after touching. Vanilla beans with high moisture content will be soft to the touch and highly flexible when bent. It is common to see the oils extend from the vanilla bean when package in vacuum sealed bags. This is a characteristic of extremely high quality vanilla.

The vanilla bean length is also an indication of vanilla quality. Grade A vanilla beans are typically over 6 inches, or 15 cm, in length. Vanilla beans offered by the Beanilla Trading Company often reach 8 inches (20 cm) in length. Grade A vanilla beans should also be flexible and soft to the touch. Vanilla beans that appear to be stiff, split, or cracked are considered Grade B or Grade C.

The Beanilla Trading Company was created out of the frustration of not being able to obtain truly Grade A vanilla beans. Each package of vanilla beans is hand-packed by well-trained vanilla connoisseurs to ensure excellent quality of every vanilla bean.

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