Vanilla Extract is a wonderful way to add the unique taste of vanilla to your food or beverage. Many of you are looking into creating your own, and you’re searching for the best vanilla beans for extract. This is an important choice; quality vanilla beans will greatly improve the ultimate flavor. You’ve come to the right place, this post contains our Top 3 List to help you create delicious extract that will enhance your desserts with the powers of vanilla.
If you want to learn some other factors, you can check out our detailed Top Vanilla Extract post.
Vanilla Extract Kit
If you don’t want to go through the trouble of finding all of the individual ingredients/items necessary to make homemade vanilla extract, you should check out our Pure Vanilla Extract Kit. We use the top choice vanilla beans and include detailed instructions. This has become one of our most popular products, especially around the holidays when all of us have limited time!
Your individual choice might vary depending on the situation, but you can’t go wrong with any of these choices:
Grade A Madagascar Bourbon Vanilla Beans
Grade B Madagascar Bourbon Vanilla Beans
Tahitian Vanilla Beans
#1 – Grade A Madagascar Vanilla Beans
Our top choice for the best vanilla beans for extract is definitely Madagascar Bourbon Vanilla Beans. The habitat of Madagascar provides a unique flavor profile that cannot be matched anywhere else in the world. All of the harvests are weather dependent, but fortunately the last several have been excellent. All vanilla beans are broken down into different grades based upon appearance, moisture content, etc. The top (and most expensive) vanilla beans are earn the powerful title of Grade A. This is the grade that we currently use for our vanilla extracts, and it has helped set us apart. If you want your vanilla extract to be on the same level, click the picture or link above to check out our Grade A Madagascar Vanilla Beans.
#2 – Grade B Madagascar Vanilla Beans
Not all beans earn the title of Grade A, and that’s ok! Another great option for those on a budget is Grade B Madagascar Vanilla Beans. These beans do not meet all of the qualifications of Grade A beans. Perhaps they have a lower moisture content, or a slight crack. Maybe they just aren’t as big & plump as Grade A. Either way, you are getting the great taste of Madagascar vanilla for a more reasonable price. A majority of companies selling natural or “pure” vanilla extract utilize these Grade B beans. They might not have the same powerful flavor as Grade A, but they are still a great option.
We feel that the Madagascar Vanilla Beans go great with the flavor of Brandy Vanilla Extract.
#3 – Tahitian Vanilla Beans
Although Madagascar is the home to the best vanilla beans for extract, there are plenty of other places that grow some excellent vanilla. We have tirelessly tried vanilla sources from all over the world. My wife & I both agree that Tahitian Vanilla Beans have earned their place in the #3 position on this list. They have a well-rounded flavor that isn’t as distinct as Madagascar, but you can usually find Tahitian beans for a cheaper price. Once again, the higher graded beans will be more expensive. I would always try to stick with Grade A or Grade B Tahitian Vanilla Beans. Hopefully, we should be adding Tahitian beans to our product page in the near future. Check it out or message us to find out!
Our Take
Taste and flavor can both be subjective, and each of you will have unique preferences. The options I have mentioned above will all make excellent vanilla extract with a potent natural vanilla flavor. All of these are WAY above the chemical vanillin that is artificially added to many cheap vanilla “flavored” products. Choose these natural options mentioned above, and you will be happy you did!
Conclusion
This post should’ve helped clarify some great choices for the best vanilla beans for extract. Any of the choices mentioned above can be used to make delicious vanilla extract. If you have any other questions regarding the creation of vanilla extract, leave a comment below or send us a message via the Contact Page.
Overwhelmed???
If you would like to have the quality of homemade vanilla extract but you feel overwhelmed with making it yourself, no worries! You can have the same premium taste by checking out our Pure Vanilla Bean Extract. Since it is “Pure,” it contains only vanilla beans and the extracting alcohol.
Comments
Do you have a special type of vanilla beans that you like to use in your vanilla extract? Please share your questions and comments below. Your unique perspective enhances this baking community and make it a more valuable resource. We read and appreciate all comments!
For classic vanilla flavor, stick strictly with Madagascar vanilla or Madagascar bourbon vanilla beans. If you have the choice between “Grade A” or “Grade B”, stick to the Grade B because they're cheaper (if not as pretty) and they work just as well for making extract.
For classic vanilla flavor, stick strictly with Madagascar vanilla or Madagascar bourbon vanilla beans. If you have the choice between “Grade A” or “Grade B”, stick to the Grade B because they're cheaper (if not as pretty) and they work just as well for making extract.
Madagascar Bourbon vanilla is the gold standard of vanillas. Mexican vanilla extract is kind of shady, although the beans are great. Tahitian vanilla is mostly about aroma, not actual flavor. The differences among the three types of vanilla will be readily apparent.
Vanilla beans, paste, and extracts have more depth of flavor than imitation vanilla, but many of those flavor notes break down at the high temperatures used during baking. For this reason, imitation vanilla is preferred by some bakers for cookies and cakes.
FDA standards call for at least 13.35 ounces of vanilla beans per gallon of liquid. This equates to approximately . 9 oz of beans per 8 ounces of alcohol! Many people really like to use rum, bourbon, or brandy.
Commercial extract makers will typically use grade-B as well, to make sure that the moisture content is less than 25%. We also know many other vanilla extract makers that will only use grade-A vanilla beans.
Grade A Vanilla Beans are considered the best. They are primarily grown in Peru and Madagascar, but also in other parts of South America, Africa and India. The beans are harvested when they're just right—not too ripe or too green. Grade B Vanilla Beans are less expensive than Grade A beans—but you get what you pay for.
Best Overall: Penzeys Single Strength Vanilla Extract. Best Value: Simply Organic Pure Vanilla Extract. Best for Baking: Nielsen-Massey Pure Vanilla Extract.
You only need 2 ingredients for homemade vanilla extract: vanilla beans and vodka. Let the vanilla beans infuse the vodka for as little as 8 weeks, but for optimal flavor, wait at least 6-12 months before using. Homemade vanilla is more cost efficient than store-bought options. You can try homemade vanilla sugar too.
With that in mind, the first two ingredients are expected: vanilla bean extractives in water, and alcohol (35%). We can get picky about the quality of extract that can be made from “extractives in water” rather than fresh, whole premium beans. But, all-in-all, the “extractives in water” are still real food.
When stored properly, vanilla extract will keep indefinitely, but using it within five years will allow for best flavor and aroma. Do not refrigerate or freeze, even after opening. What is the shelf life of my vanilla beans? When stored properly, two years.
Re-fillable: Once you run out of vanilla, refill the bottle with Vodka and use the beans for another batch (they will last for up to two batches). Also, the vanilla extract wont expire as long as it's stored in a cool, dry place.
The FDA dictates that a pure vanilla extract needs to be at least 70 proof or 35% alcohol, and this makes Vodka an ideal choice for vanilla extraction.
After one year, in our experience, much of the flavor has been extracted, maybe even most of the flavor. But there is still some value. We have had positive experiences taking our one-year old vanilla beans and starting a new extract with them, but adding 50% new vanilla beans.
So, while most online communities say no need to wash, we don't see a problem in giving them a quick water or alcohol rinse right before use, just as you would with store-bought produce. It may remove some external oil, but most of the oil for extracts comes from within the pod skin itself.
The only significant difference is that in Mexico, the plant is pollinated by a bee and in Madagascar, humans need to pollinate the flower, leading to its higher price. (And despite the name, it is not actually made with bourbon whiskey; instead, “Bourbon” refers to a place where this vanilla was grown.)
Consistency: Vanilla paste has a thicker consistency that includes specks from vanilla bean seeds. By contrast, vanilla extract is a liquid tincture without any specks from vanilla beans. Flavor: With the inclusion of ground vanilla bean powder, vanilla paste has a slightly more intense flavor than vanilla extract.
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Introduction: My name is Madonna Wisozk, I am a attractive, healthy, thoughtful, faithful, open, vivacious, zany person who loves writing and wants to share my knowledge and understanding with you.
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