Tahitian Grade B vanilla beans captivate with their unique aromatic profile, simultaneously floral, fruity, and intensely fragrant. Sourced from the Vanilla tahitensis species, they develop delicate notes of flowers, stone fruits, and cherry, adding a refined touch to vanilla extracts and gourmet creations.

Thanks to their low moisture content, they are particularly suitable for making homemade vanilla extract. They also wonderfully perfume pastries, desserts, syrups, beverages, and sweet preparations.

⭐ Highlights

• Grade B Vanilla tahitensis vanilla beans

• Floral, fruity, and delicately gourmet aromas

• Ideal for making homemade vanilla extract

• Complex flavor with notes of flowers, stone fruits, and cherry

• Whole, unsplit beans

• Vacuum-packed to preserve their freshness

📋 Technical specifications

• 📍 Origin: Tahiti

• 🌱 Botanical name: Vanilla tahitensis

• 📏 Length: 10 to 20 cm (4 to 8 inches)

• 🧪 Vanillin content: 1 to 3 %

• 💧 Moisture: 20 to 25 %

• 🎨 Color: Dark brown to black

• ✅ Quality: Grade B – Specially selected for extracts

• 📦 Packaging: Vacuum-sealed bag

🧪 How to use

Grade B beans are perfect for making homemade vanilla extract by macerating them in 35 to 45% alcohol. They can also be split, scraped, or infused into creams, pastries, muffins, pies, cookies, syrups, flavored sugars, and beverages to release their full aromatic richness.

💡 Storage tips

Store the beans in their vacuum packaging or in an airtight container, away from heat, humidity, and light. Once your extract is prepared, it can be stored for several years in a cool, dark place thanks to the alcohol. Used beans can be dried and then placed in a jar of sugar to make a delicious vanilla sugar.

⚠️ Information

Grade B beans have a lower moisture content than Grade A, making them particularly suitable for making vanilla extracts. Their floral and fruity aromatic profile makes Tahitian vanilla one of the most sought-after varieties for high-end preparations.