Grade A or B — Is There Really a Difference in Quality?

Grade A or B — Is There Really a Difference in Quality?

 

Grade A vs. B — Same Aroma, Just a Bit Shorter.

“Is Grade B lower quality?” That’s a common misunderstanding.
In truth, the grading of vanilla is mostly based on length and moisture content, not aroma.
The core scent and maturity of the bean are nearly identical.

🔸 What is Grade A?

Grade A (Gourmet Grade) beans are the longest and most visually perfect.

  • Bourbon vanilla: 18cm+ in length, 7mm+ in thickness

  • Tahitian vanilla: 13–14cm+

  • Supple, shiny, and high in moisture

  • Easy to split and ideal for recipes where vanilla is front and center

🔸 What is Grade B?

Grade B (Extract Grade) simply means:

  • Slightly shorter beans that don’t meet A-grade sizing (e.g., 16–17cm)

  • Lower moisture content

  • Same powerful aroma and quality of curing

At SOU NATURE, we carefully select only high-quality B-grade beans.
They’re clean, aromatic, and often nearly indistinguishable from A-grade in scent — just a bit smaller or drier.

Perfect for chefs and makers who want great quality at a more affordable price, without compromise.

🔸 Use What Suits Your Purpose.

Whether you choose A or B, you’re getting real, rich vanilla.
It’s not about which one is better — it’s about how you use it.

SOU NATURE offers both grades, fairly priced and carefully curated, so you can find the right bean for every recipe.

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