- Direct from SAVA·
- Export-ready·
- Phytosanitary·
- Certificate of Origin on request·
- COA on request·
- DHL Express worldwide
Vanilla Bean FAQ
Common questions about vanilla bean grades, storage, freshness, and ordering. Can't find your answer? Contact us.
What are vanilla beans?
Vanilla beans are the fruit of an orchid plant — specifically Vanilla planifolia, which produces over 99% of commercial vanilla. The beans are hand-harvested four to six months after the fruit appears on the vine and then cured for three to six months to develop their characteristic flavour and aroma.
Where does VanillaNice vanilla come from?
All our vanilla is sourced directly from small farmers in the SAVA region of northern Madagascar — the world's top vanilla-producing territory. We buy directly from named farms, eliminating broker margins and providing full traceability documentation.
What is the difference between Grade A, B, and C vanilla beans?
Grade A (gourmet): moist, oily, flexible pods — 30–35% moisture, ideal for pastry and desserts where appearance matters. Grade B (extract): drier, 18–25% moisture, high vanillin concentration — the professional choice for making vanilla extract. Grade C (industrial): short cuts and fragments ('kitsa') — used for large-scale extract production and vanilla powder. See our full grading guide for details.
How should I store vanilla beans?
Store in an airtight container in a cool, dark place (15–20°C ideal). Do NOT refrigerate or freeze — cold temperatures cause moisture condensation that leads to mould. Air them out briefly every few weeks: remove from the container for 2–3 minutes, then reseal. Properly stored, Grade A beans last 18–24 months.
Can vanilla beans be frozen?
We do not recommend it. Freezing causes ice crystal formation that ruptures the bean cells, releasing moisture and degrading the oils. When thawed, the beans are often sticky, mouldy, or dry. Proper room-temperature storage in an airtight container is always preferable.
Do vanilla beans go bad?
Yes, but slowly if stored correctly. Signs of deterioration: white crystalline deposits (usually harmless vanillin crystals — a good sign), mould (grey or green fuzzy growth — discard those beans), or a dried, brittle texture with no scent (the bean has lost its aromatics). Vacuum-sealed pods from our facility stay fresh for 24 months.
How are your vanilla beans packaged?
All orders are vacuum-sealed using commercial-grade equipment to lock in moisture and aroma. Orders of 5 kg and above are packed in sealed bulk cartons. Each package includes storage instructions.
What export documents are available?
We can provide a Phytosanitary Certificate (issued by Madagascar's Ministry of Agriculture), a Certificate of Analysis (COA) showing vanillin content, moisture, and microbiology, and a Certificate of Origin confirming SAVA Madagascar provenance. All are available on request at no extra cost.
How long does shipping take?
We ship via DHL Express from Madagascar. Typical delivery times: USA 6–9 business days · Canada 7–10 · UK 5–8 · Australia 7–10 · EU 5–8 · South Korea & Japan 5–8. Full customs documentation is provided with every shipment.
What is the minimum order?
For direct online orders via Stripe: minimum is 1.1 lb (500 g) for most products. For bulk quotes (10 kg+): minimum is 10 kg. For recurring supply contracts: we recommend starting at 25 kg per delivery.
Can I request a sample?
Yes. Our smallest Stripe-purchasable size (1.1 lb / 500 g) effectively functions as a commercial sample. For larger evaluation samples before committing to a bulk order, mention it in your bulk quote request and we can discuss options.
Do vanilla beans contain allergens?
Vanilla beans are a fruit (orchid-family). They contain no gluten, dairy, nuts, or soy. Our facility handles only vanilla products. If you require a full allergen declaration for regulatory purposes, request the COA — it includes allergen information.
Still have questions?