Open the pouch and you'll understand why vanilla is the world's second-most precious spice after saffron. These Grade A Madagascar vanilla beans arrive plump, oily, and flexible — supple enough to bend around your finger without cracking — with thousands of fragrant seeds inside every pod. Each bean represents more than a year of patient work. Vanilla orchids in Madagascar are pollinated entirely by hand, one blossom at a time, during the few hours each flower stays open. The pods are then sun-dried by day and sweated in wooden boxes by night for months, the traditional curing method that develops their deep aroma. Tasting notes: fig, fresh date, toasted hazelnut, and a warm cocoa finish. Why Bakers & Chefs Choose Ours True Grade A (Gourmet): 30–35% moisture — soft, easy to split and scrape, maximum seed yield. Not dry, brittle extract-grade beans. Lab-tested for safety: every lot is third-party micro-tested (Salmonella and Listeria negative) before we pack it. Packed fresh in Chicago: vacuum-sealed in small batches at our Ravenswood facility to lock in moisture and aroma. Long shelf life: best within 24 months How to Use Them Split a pod lengthwise, scrape the seeds into custards, ice cream bases, pastry cream, or crème brûlée — then drop the spent pod into a jar of sugar for vanilla sugar. For homemade extract, use 5–6 beans per cup (8 oz) of 70-proof-or-higher alcohol and wait at least 8–12 weeks. One whole bean ≈ 3 teaspoons of extract. Try it with our saffron: Golden Saffron Vanilla Milkshake → Quick Facts Sizes: 4 Pods | 40 Pods (0.3 lb) | 125 Pods (~1 lb) Grade: A (Gourmet/Prime), whole Vanilla planifolia pods Origin: Madagascar — Bourbon-type vanilla Process: Sun-dried, cured overnight in wooden boxes Ingredients: 100% whole dried vanilla pods. Nothing else. Storage: Room temperature, airtight, away from sunlight. Never refrigerate. USDA Organic, Non-GMO • Halal • Vegan • Non-irradiated • No preservatives, fillers, soy, egg, nuts, or dairy. Distributed by Heray Spice LLC, a Public Benefit Corporation — Chicago, IL 60613. FAQ On Vanilla Beans Are Grade A beans better than Grade B? Different jobs. Grade A (30–35% moisture) is plump and oily — ideal for scraping seeds directly into recipes. Grade B (20–25%) is drier and made for extraction. Ours are Grade A, and they make beautiful extract too. How should I store vanilla beans? Airtight container at room temperature, away from light. Do not refrigerate — condensation invites mold. Stored well, they stay supple for up to two years. Why are Madagascar beans considered the best? Madagascar grows about 80% of the world's vanilla. Its climate, hand pollination, and months-long traditional curing produce the creamy, rich profile most people mean when they say "real vanilla." Can I make my own vanilla extract with these? Yes — that's one of the most popular uses. 5–6 beans per cup of vodka, bourbon, or rum, sealed and stored dark for 2–3 months. Experience the exceptional culinary world of Madagascar Vanilla Beans. Known for their superior flavor, these beans offer creamy notes of chocolate. These Vanilla Beans provide aromatic qualities with hints of fig and oak. Hand-grown on the exotic island of Madagascar, each bean is unique. These plump, seed-rich pods are a delight for fine pastry chefs. Elevate your baking projects or craft delectable marmalades with these premium beans. Each pod represents over a year of careful cultivation. The hand-pollinated process ensures the highest quality for every vanilla-infused creation. Sourcing the Finest Madagascar Vanilla Beans Our beans are sun-dried and cured in wooden boxes. This traditional method preserves the rich essence of the 100% whole dried pod. Madagascar produces the world most beloved spices through dedicated labor and ancient techniques. Our pods deliver consistent moisture levels for easy scraping and maximum flavor extraction. Heray Story: HERAY SPICE is more than a spice brand; it's a journey. Heray Saffron was born from the desire to support Afghanistan farmers with fair-trade wages. With a mission to uplift communities, we empower local farmers. We work to make their high-quality saffron accessible to the entire world. Explore the flavors of single origin spices at HERAY SPICE. We bridge the gap between hard-working farmers and your gourmet kitchen shelves. From the heart of Madagascar to our Chicago base, we prioritize purity. Enjoy gourmet spices that are free of fillers and common allergens. Our family-owned approach guarantees transparency in every jar and package we sell.
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