Vanilla Bean Grades Explained: Grade A vs B, Gourmet, TK, Red and Cuts

Vanilla bean grades are trade conventions that sort cured Madagascar Bourbon vanilla (Vanilla planifolia) by moisture content, length, appearance and aroma. Grade A or gourmet beans are whole, supple and moist, suited to pastry and visible seeds; Grade B or extraction beans, including red beans, cuts and loose beans, are drier and bought for extraction, infusion or grinding. This guide from Vanilla Fair, a supplier of Madagascar vanilla to food manufacturers and pastry professionals, decodes the grade names found on supplier offers and ties each one to figures you can check.

Grade names are trade conventions, not a single legal standard. Two exporters can ship different beans under the same name. A grade only becomes a specification when it comes with a length in cm, a moisture content in %, a vanillin content in % and the methods behind those figures.

What do vanilla bean grades measure, and is grading standardised?

Vanilla bean grades describe the physical state of a cured bean. Curing is the post-harvest sequence of killing, sweating, drying and conditioning that turns green pods into brown, aromatic beans; grading happens at the end, when beans are sorted into lots.

• – Moisture content: the share of the bean’s weight that is water, in %. It drives suppleness, storage behaviour and the price you pay per kg of dry matter.
• – Length: measured tip to tip and sold in bands such as 14–16 cm or 17 cm and more.
• – Appearance: colour (black, dark brown, reddish-brown), oiliness, suppleness, splits (beans opened lengthwise along their seams) and defects such as mould or scars.
• – Aroma and vanillin content: vanillin is the main aroma compound of cured vanilla, reported in % of bean weight.

Vanilla grading is only partly standardised. The International Organization for Standardization publishes ISO 5565-1:1999 (Vanilla, Specification, Part 1: Requirements) and ISO 5565-2:1999 (Part 2: Test methods), both using the older botanical name Vanilla fragrans (Salisbury) Ames. In the United States, 21 CFR § 169.3(a) defines vanilla beans as the “properly cured and dried fruit pods of Vanilla planifolia Andrews and of Vanilla tahitensis Moore”.

The commercial names Gourmet, TK, Red US, Red Europe and Cuts come from the Madagascar export trade; the US definition does not use them, and Vanilla Fair does not reproduce ISO category thresholds in this article. If a contract refers to ISO 5565, ask the supplier which clause and category it applies, and obtain the text from ISO.

What is the difference between Grade A and Grade B vanilla beans?

Grade A vanilla beans, also sold as gourmet or prime beans, are whole, unsplit, oily and supple, with enough moisture to keep the seeds easy to scrape. Grade B vanilla beans, also called extraction or extract grade, are drier, often shorter, and may be split or uneven in colour.

Vanilla Fair’s catalogue shows the gap in figures. Bourbon Gourmet vanilla beans are listed at 32 to 35% moisture, unsplit, oily and supple, black to dark brown. Red Europe extraction beans are listed at 20 to 25% moisture, split or unsplit, reddish-brown and dry.

What moisture content defines each grade?

No single standard figure defines a grade, and published trade ranges disagree. English-language retailer and exporter grade guides reviewed by Vanilla Fair in September 2026 put Grade A at 25–35% or 30–35% moisture and Grade B at 12–25%, 15–25% or 18–25%. These are seller conventions, not standard values, so always work from the figure written on the offer.

The practical difference is water. A kilogram of beans at 35% moisture contains 650 g of dry matter; a kilogram at 20% moisture contains 800 g (simple calculation). For extraction, the aroma comes from the dry matter, so drier beans give more extractable material per kg bought. For pastry, suppleness and clean, visible seeds justify paying for the extra water.

Does US law require vanilla beans below 25% moisture?

No. Under 21 CFR § 169.3(b), the unit weight of vanilla beans is 13.35 ounces for beans with not more than 25 percent moisture; for moister beans, it is the weight containing the same moisture-free solids as 13.35 ounces at 25 percent. The regulation’s own example sets beans at 33.25 percent moisture at 15 ounces. Moist beans are allowed: the extractor simply needs more of them by weight.

The FDA standard of identity for vanilla extract, 21 CFR § 169.175(a), requires at least 35 percent ethanol by volume and at least one unit of vanilla constituent per gallon, meaning the flavour extractable from one unit weight of beans. At 25% moisture or less, 13.35 oz (378.5 g) per US gallon (3.785 L) comes to about 100 g of beans per litre. The same definition names the moisture method: AOAC toluene distillation, sections 7.004 and 7.005 of the 13th edition (1980).

What do Madagascar trade grades mean: Gourmet, TK, Red, Cuts and Loose beans?

Madagascar vanilla grades combine appearance and intended use: Gourmet (also called black, noire or Grade A) for whole supple beans, TK for a drier dark whole bean, Red US and Red Europe for extraction beans, and Cuts or Loose beans for short, split or broken material. The table maps each trade name to the figures published on Vanilla Fair’s product pages.

What does TK mean in vanilla?

TK is a Madagascar trade name for dark, drier whole beans that sit between gourmet and extraction grades. Published guides disagree on the details: some describe TK beans as unsplit, others as partly split, and none of the explanations of the letters that Vanilla Fair found could be verified. Vanilla Fair’s TK Black vanilla beans (sold as TK noire on the French site, same product) are listed at 28 to 31% moisture, 14–16 cm or 17 cm and more, with an intense black colour and a glossy, fine appearance, for pastry, catering and the food industry.

What is red vanilla (Red US and Red Europe)?

Red vanilla is the trade name for reddish-brown, drier cured vanilla beans intended for extraction and infusion; it has nothing to do with perfumes sold under the same name. Vanilla Fair offers two red grades named after their destination market: Red Europe, listed at 20 to 25% moisture, 12–20 cm and 1.2 to 2% vanillin, and Red US, described as meeting US market requirements, whose figures are available on the product spec sheet on request. Our article on why extractors choose Red US and Red Europe vanilla covers extraction use in more depth.

Request the spec sheet for your grade

Tell us your application (pastry, ice cream, extraction or powder), the volume and the delivery country. Vanilla Fair will reply with the specification sheet of the matching grade and discuss a sample with you.

Request a spec sheet

Is there a grade C, and what are cuts, splits and loose beans?

There is no harmonised Grade C. Some sellers use the label for beans shorter than about 12 cm that fit neither Grade A nor Grade B, others for very dry beans, so “Grade C” means nothing until length and moisture are written on the offer.

Cuts, splits and loose beans are the low-moisture end of the Madagascar trade. A split is a bean opened along its length; loose beans are sold unbundled and are often split or short; cuts are pieces, short splits and tips. Vanilla Fair lists vanilla cuts at 15 to 20% moisture, more than 8 to 12 cm and vanillin up to 1%, and Loose beans at 15 to 20% moisture, 8–14 cm and vanillin up to 1.5%, split, flabby and easy to break. The catalogue also lists QCP cut vanilla for specific industrial needs; its specification is available on request.

When do cuts or loose beans make economic sense?

• – Grinding into powder or seeds, where length and appearance disappear in the mill.
• – Extraction and industrial infusion, where dry matter counts more than the look of the bean.
• – Not a fit when the customer sees the bean, or when seeds must be scraped cleanly for a pastry garnish: whole gourmet beans remain the logical choice there.

Does a higher vanilla bean grade mean more vanillin?

No. Vanillin content does not define trade grades, and published ranges overlap. On Vanilla Fair’s product pages, Bourbon Gourmet is listed at 1.6 to 2.6% vanillin, TK Black at 1.6 to 2.3% and Red Europe at 1.2 to 2%: a TK Black lot can test higher than a Bourbon Gourmet lot, and a good Red Europe lot can match a gourmet one.

Moisture distorts the comparison. Vanillin is often reported as a percentage of the bean as received, so water dilutes it. As an illustration, 2.0% vanillin at 35% moisture equals about 3.1% on a dry basis (2.0 ÷ 0.65), while 2.0% at 20% moisture equals 2.5% (2.0 ÷ 0.80). Two lots with the same reported vanillin can differ by more than 20% per gram of dry matter.

The test method matters as much as the number. ISO 5565-2 covers test methods for vanilla, and laboratories also use high-performance liquid chromatography (HPLC). When you request a Vanilla Fair spec sheet or any supplier’s certificate of analysis, ask for the method, the basis (as received or dry), the laboratory, the date and the lot number behind the vanillin figure.

Which vanilla bean grade is best for pastry, ice cream, extraction or powder?

The best vanilla bean grade is the one whose moisture and appearance match your process: whole supple beans where the bean or its seeds are seen, drier beans where the vanilla is extracted or ground. Vanilla Fair maps its range as follows, based on the uses listed on each product page.

• – Pastry and visible seeds: Bourbon Gourmet, unsplit and supple, for fine pastry, chocolate work and plated desserts.
• – Ice cream and dairy infusions: Bourbon Gourmet or TK Black, depending on budget and visual specification; both product pages list pastry, catering and the food industry. Our article on vanilla in ice cream, from bean to scoop follows the process.
• – Extraction: Red Europe or Red US. Under the FDA definition, beans at 25% moisture or less count at 13.35 oz per unit, so every point of moisture above that adds weight to buy.
• – Powder and grinding: Cuts or Loose beans, whose length and look no longer matter once milled; see our guide to vanilla powder for professionals.
• – Labelling: the name on your pack depends on formulation rules, not on bean grade; see natural vanilla flavouring labelling in the EU and the US.

How do you read a vanilla bean grade on a supplier offer?

A usable grade line gives measurable figures, not just a name. Before comparing quotes, check that each offer states:

1. Trade name, species (Vanilla planifolia) and origin (Madagascar).
2. Length band in cm and the share of shorter beans tolerated in the lot.
3. Moisture content in %, with the test method (for example the AOAC toluene distillation named in the FDA definition) and the measurement date.
4. Vanillin content in %, with the method, the basis (as received or dry) and the laboratory.
5. Split and defect tolerance: share of split beans, mould and scars.
6. Crop year, packing (vacuum pack, waxed carton, bundles) and storage conditions.

Which red flags should make you ask for more?

• – A grade name (Grade A, TK, gourmet, Grade C) with no moisture or length figure.
• – A vanillin percentage, especially 2% or more, with no method, basis or lab report.
• – A moisture figure with no method or date: cured beans can dry out in storage, so an old figure may no longer describe the lot.

Vanilla Fair’s product names correspond one to one across its English and French sites: Bourbon Gourmet is Gousses Bourbon Gourmet, TK Black is TK noire, Red US and Red Europe are Rouge US and Rouge Europe, and Cuts are Cuts de vanille. Bourbon Gourmet and TK Black are listed in vacuum packs of 250 g, 1 kg, 5 kg and 10 kg, in bulk waxed cartons, or in tubes of 2, 5 and 10 beans.

Vanilla bean grades: frequently asked questions

What is the difference between grade A and grade B vanilla beans?

Grade A (gourmet) beans are whole, unsplit, supple and moist; Grade B (extraction) beans are drier, may be split and are bought for extraction or grinding. On Vanilla Fair’s product pages, Bourbon Gourmet is listed at 32 to 35% moisture and Red Europe at 20 to 25%.

Which vanilla bean grade is best for extract, and which for pastry?

Drier extraction grades such as Red Europe, Red US, Cuts or Loose beans suit extraction; supple, unsplit Bourbon Gourmet or TK Black suit pastry. Under the FDA definition, beans above 25% moisture require more weight per gallon of extract.

Is vanilla grading standardised by ISO 5565?

The ISO 5565 standard (Part 1: Requirements, Part 2: Test methods) covers vanilla, but trade names such as Gourmet, TK or Red remain exporter conventions. Ask which clause and category a supplier applies.

What are vanilla cuts?

Vanilla cuts are pieces, short splits and tips of cured beans. Vanilla Fair lists its Cuts at 15 to 20% moisture, more than 8 to 12 cm and vanillin up to 1%, for extraction and infusions.

Sources

• – U.S. eCFR, 21 CFR Part 169, § 169.3 Definitions (vanilla beans, unit weight, unit of vanilla constituent), consulted 26/09/2026
• – U.S. eCFR, 21 CFR § 169.175 Vanilla extract, consulted 26/09/2026
• – ISO, ISO 5565-1:1999 Vanilla, Specification, Part 1: Requirements and ISO 5565-2:1999 Part 2: Test methods (catalogue)
• – Vanilla Fair, Bourbon Gourmet product page, consulted 26/09/2026
• – Vanilla Fair, TK Black product page, consulted 26/09/2026
• – Vanilla Fair, Red Europe product page, consulted 26/09/2026
• – Vanilla Fair, Cuts product page, consulted 26/09/2026
• – Vanilla Fair, Loose beans product page, consulted 26/09/2026

Last reviewed: 26 September 2026. Product figures from Vanilla Fair product pages and regulatory figures from the eCFR, both checked on that date.