Grade A vs. Grade B Vanilla Beans: The Complete Guide (PNG Vanilla Edition)

If you’ve ever browsed online for vanilla beans, you’ve probably noticed the wide range of choices—different colors, textures, moisture levels, and price points. The key differences all come down to vanilla bean grading, especially the two most common categories: Grade A and Grade B.

At Vanilla Gold, we work directly with micro-farmers in Papua New Guinea, where some of the world’s most aromatic and flavorful vanilla is grown. Understanding the differences between bean grades helps you choose the perfect type for your recipe while appreciating the craftsmanship behind every bean harvested in PNG’s tropical climate.

Can Grade A and Grade B Vanilla Beans Be Used Interchangeably?

In many recipes, yes—but each grade is suited for different purposes.

Both grades come from the same orchid plant (Vanilla planifolia), but are separated during curing based on appearance, moisture, aroma, and pliability. Each type has its strengths, which is why bakers, extract makers, and chefs often prefer one over the other depending on the final result they want.

Grade A Vanilla Beans (Gourmet Grade)

Grade A beans are the premium, plump, flexible, and visually stunning beans that professional chefs adore. With high moisture and rich natural oils, these beans release their flavor quickly—making them ideal for recipes where the vanilla must shine immediately.

Why Grade A Is Special

• Higher moisture content (more aromatic oils)

• Soft, pliable texture

• Deep brown to black in color

• Perfect for baking, custards, frostings, ice creams, and sauces

• Strong, bold aroma when the pod is split

PNG Farming Context

In Papua New Guinea, Grade A beans are usually harvested later in the season and cured with meticulous care. PNG farmers hand-massage and sun-cure each pod—often on raised bamboo tables—to preserve their natural oils. This slow, traditional method results in silky, luxurious beans known for their fruity, floral aroma unique to PNG terroir.

What Do Grade A Vanilla Beans Look Like?

• Shiny, slightly oily surface

• Thick, fleshy body

• Uniform shape

• Splits rarely appear at the tips

• Bends without cracking

These are the beans often referred to as “gourmet,” “luxury,” or “prime-grade.”

Grade B Vanilla Beans (Extraction Grade)

Grade B beans are valued not for appearance but for flavor concentration, making them the top choice for homemade vanilla extract. These beans contain less moisture and therefore deliver more flavor per ounce once infused.

Why Grade B Is Popular

• Lower moisture content (~20%)

• Intensely concentrated flavor

• Cost-effective, especially for extract makers

• Sold by weight rather than by individual pods

PNG Farming Context

PNG Grade B beans often come from the same farms and the same vines as Grade A—sometimes even from the same batch. They may simply be drier, thinner, or show natural imperfections from sun-curing. In PNG villages, these beans are often the first to be used for community-made extracts or traded among families.

Their rustic appearance does not affect their flavor quality—if anything, the lower moisture means more potent extract results.

What Do Grade B Vanilla Beans Look Like?

• More matte, less oily appearance

• Reddish-brown to medium brown coloration

• Thinner and drier

• May crack when bent

• Natural imperfections like sunburns or splits

These are the classic “extraction-grade” beans.

Which Is Better: Grade A or Grade B?

Both grades are excellent—the better choice depends on how you plan to use them.

Choose Grade A for:

• Baking

• Pastries and desserts

• Recipes requiring quick infusion

• When appearance matters

• Homemade ice cream and custards

Choose Grade B for:

• Homemade vanilla extract

• Vanilla sugar

• Long soaking infusions

• Budget-friendly flavoring

• Bulk recipe batches

Think of it this way:

Grade A = Immediate flavor release

Grade B = Deep, long-lasting extraction

Which Grade Is Best for Homemade Vanilla Extract?

Most extract makers prefer Grade B because the beans have:

• Lower moisture

• Higher flavor density

• Stronger infusion power

• A better cost-per-ounce ratio

However, many Vanilla Gold customers love using Grade A beans for extract because PNG-grown Grade A is intensely aromatic and easy to slice.

Both options work beautifully—it’s more a matter of preference and budget.

The PNG Difference: Why Vanilla Gold Beans Stand Out

Papua New Guinea is one of the world’s most unique vanilla-growing regions. The combination of rich volcanic soil, humid coastal air, and traditional village curing practices gives PNG vanilla its signature notes of chocolate, fruit, and warm spice.

Vanilla Gold partners directly with over 400 micro-farmers across East Sepik and Madang provinces. By training farmers in sustainable curing techniques and empowering them to increase their yields and income, we support communities while delivering a truly premium product to your kitchen.

When you choose Vanilla Gold, you’re not just buying vanilla—you’re supporting families, villages, and the future of ethical vanilla farming.

Final Thoughts: Which Vanilla Bean Should You Choose?

Both Grade A and Grade B vanilla beans offer exceptional flavor, especially when sourced from PNG’s fertile vanilla regions.

• Grade A provides luxury, moisture, and immediate aroma.

• Grade B offers deep extraction power and outstanding value.

Whichever grade you choose, Vanilla Gold brings you authentic, ethically sourced vanilla beans grown with pride by families in Papua New Guinea.