Vanilla extract
Grade B Madagascar Vanilla Beans (Extract Grade)
Sun-cured extract-grade vanilla beans from Madagascar. High vanillin concentration, 18–25% moisture. The professional choice for making pure vanilla extract at scale.
For bakeries, extract makers, gourmet brands & resellers. Repeat supply available. Export documents on request. DHL Express from Madagascar.
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Bulk & recurring supply
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Request Bulk QuoteFrom $99.95
- Direct from SAVA·
- Export-ready·
- Phytosanitary·
- Certificate of Origin on request·
- COA on request·
- DHL Express worldwide
Product Details
Frequently Asked Questions
Why are Grade B beans better for extract than Grade A?
Grade B beans have lower moisture content (18–25% vs 30–35%), which means more vanillin per gram. They are drier, so they extract more efficiently when macerated in alcohol. Grade A beans can be used for extract too, but Grade B gives a stronger, more cost-effective result.
How much vanilla extract can I make with 1 kg of Grade B beans?
With 1 kg of Grade B beans you can typically produce 8–10 litres of single-fold pure vanilla extract using a standard 35% alcohol base. Commercial producers often use double-fold extraction for more concentrated results.
Are the Grade B beans whole or split?
Grade B beans are a mix of whole, split, and short cut beans — all 100% Madagascar vanilla planifolia. The split appearance is a result of the sun-curing process and does not affect vanillin content or flavour.
Understanding Madagascar Grade B Vanilla Beans (Extract Grade)
Grade B Vanilla Beans are whole Madagascar vanilla beans selected specifically for pure vanilla extract production.
They contain the right balance of moisture and natural splits, allowing excellent alcohol extraction with a clean, stable aroma profile.
Grade B is the preferred choice for extract makers who want:
reliable aroma
stable extraction yield
consistent batch-to-batch quality
without paying premium Grade A prices.
Why Grade B Is Ideal for Vanilla Extract
Grade B vanilla beans offer the best balance between aroma intensity, extraction efficiency and cost.
They are commonly used for:
alcohol-based pure vanilla extracts
bakery and pastry flavoring
coffee and beverage extracts
small-batch commercial extract brands
Their structure allows:
faster infusion
cleaner filtration
stable long-term maceration
Grade B vs Grade C — Clear Difference
Grade B → Whole beans, medium dry, best for premium extract
Grade C → Cuts and fragments, very dry, best for industrial powder & large-scale extraction
If you need whole beans and clean extract profiles, Grade B is the right choice.
If you need maximum volume at the lowest cost, choose Grade C.
Madagascar Origin — Natural Advantage
Our Grade B beans are sourced directly from Madagascar, where unique climate and traditional curing methods produce one of the world’s most sought-after vanilla profiles for extract production.
Bulk Supply for Extract Makers & Professionals
Grade B vanilla beans are available in bulk-friendly packs for:
home extract manufacturers
cafés and bakeries
small-scale food manufacturers
private-label extract brands
Each batch is vacuum-sealed and shipped fresh via DHL Express Worldwide.
Start Your Vanilla Extract Production
Grade B Madagascar Vanilla Beans give you a clean, balanced and professional extract result with consistent performance.
Need help choosing Grade ?
Learn More About Madagascar Vanilla & Related Products
To deepen your sourcing, processing and buying decisions, explore our most visited resources:
Education & Processing
- Vanilla Bean Grades Explained
- Vanilla Curing Process
- How Vanilla Is Grown in Madagascar
- Madagascar Vanilla Farming Journey
Bulk Vanilla Products
Advanced Industrial Uses
Trusted by extract makers, bakeries, coffee roasters and food manufacturers worldwide.
