Size does matter when it comes to buying vanilla beans. The conventional wisdom is the longer the bean the superior its quality. Although longer beans contain a larger percentage of caviar (the seeds-pulp), shorter beans can be of a similar quality and flavor. It is this larger percentage of caviar in a bean that justifies the higher price for longer beans.
The best vanilla beans are those produced by plants that are tended with much care and passion, chemical-free, picked at peak ripeness and are properly cured. When buying vanilla, you should avoid beans that are dry, woody with almost no scent. You should look for:
Species: Bourbon or Tahitian? Or try both…Bourbon vanilla (vanilla planifolia) is best suited where the classic creamy vanilla aroma flavor and flavor is required like ice-creams, cream custards, panna cotta, milk-based desserts, infused sugars and teas. Tahitian vanilla (vanilla tahitensis) has a short-burst of almost cherry like flavor and will complement any fruity concoctions, sauces and fillings, savory dishes well.
Grade: The best option is to choose between Grade-A Gourmet Vanilla Beans (Longs: 14-17cm) or Grade-A Premium Vanilla Beans (Super: 18cm++), however you may choose Grade B beans for extract-making or to make gourmet products
Length: The longer the bean the more the quantity of its caviar (seeds). However, there are no differences of quality and flavor with shorter beans of similar grade.
Appearance: Good quality vanilla beans should be chocolate brown to black, supple and flexible, plump, moist and oily with strong aroma. A good test is to bend the bean of tie it into a knot. This should be done with ease, without breaking or splitting. When scraping the caviar from the inside of the pod, the seeds should come off the skin easily, with no mushy residue being evident. You can scrape the seeds carefully using a teaspoon. Sometimes, you may see tiny white crystals on the inside or outside of the bean. These are ‘vanilla gold’ or vanillin crystals. If you look at the crystals under the sunlight they will reflect the colors of the rainbow.
If your vanilla beans are packed in vacuum sealed bag, open the bag and let the beans sit for a few hours before using to let them ’breathe’ so that the aroma and flavor will be properly released.
