Vanilla Royal

Vanilla planifolia Andrews

Vanilla Planifolia

The classic Bourbon-type bean. High vanillin, balsamic and warm, the reference profile for extract, ice cream and chocolate work.

HS code
0905.10.00
Origin
Indonesia
Packaging
Vacuum plastic; bulk plastic for Grade C
Cured Indonesian Vanilla Planifolia beans, dark brown and glossy, arranged in a bundleGreen Vanilla Planifolia pods still on the vine before harvest
Vanillin content
2 – 4.3%
Length
13 – 21 cm
Aroma
Balsamic, sweet, warm, rich in vanillin
Texture
Oily, chewy, slightly firm

Specifications

FlavourStrong, classic vanilla with a slightly bitter finish
ColourDark brown to black, glossy
Grades availableGourmet, A, B, C
ProcessingFully mature pods, hand-picked, sun-dried and cured

Grade matrix

Grade matrix
GradeMoistureLengthWeight per beanAppearanceAroma
Gourmet Super PremiumBest for: Premium applications, extract and culinary use30 – 38%18 – 21 cm6 – 9 gOily, full-bodied, non-split, flexible, glossyIntense, balsamic-sweet, warm
Grade A Super PremiumBest for: Premium applications, extract and culinary use25 – 35%18 – 21 cm4 – 7 gOily, slightly firm, non-split, dark brownSweet, balanced, smooth
Gourmet PremiumBest for: Premium applications, extract and culinary use30 – 35%16 – 18 cm4 – 6 gOily, full-bodied, non-split, flexible, glossyIntense, balsamic-sweet
Grade A PremiumBest for: Premium applications, extract and culinary use25 – 30%16 – 18 cm3 – 5 gOily, slightly firm, non-split, dark brownSweet, balanced, smooth
Grade B PremiumBest for: Extraction and processing15 – 20%15 – 20 cm–Semi-dry, minor splits allowedMild
Grade C PremiumBest for: Bulk vanilla extract and industrial useNatural / lowAll sizes–Broken, dry, splitMinimal vanilla scent

Moisture drives both price per kilo and shelf behaviour: higher moisture means more aroma but fewer beans per kilo and a shorter unrefrigerated life. Length and weight per bean determine presentation quality. For extraction, buy on vanillin and price, not appearance.

Best uses

  • Vanilla extract production
  • Ice cream and gelato
  • Chocolate and confectionery
  • Baking and pastry

Quality and condition

  • 100% pure and natural
  • No additives, preservatives or artificial flavourings
  • GMO-free
  • Gluten-free
  • Allergen-free
  • Food-grade

Common questions

What is the vanillin content of your Vanilla Planifolia?
Between 2% and 4.3% depending on grade, with Gourmet Super Premium at the top of that range. Vanillin correlates closely with maturity at harvest. Our pods are picked at 8 to 9 months.
Which grade should I order for vanilla extract?
Grade B and Grade C are the economical choices for extraction, since appearance does not matter once the bean is macerated. Grade B holds 15–20% moisture with a mild aroma; Grade C is broken and split, intended for bulk extract runs.
What is the HS code for vanilla beans?
Whole vanilla beans are classified under HS code 0905.10.00. Your customs broker will need this for the import declaration.
How are the beans packed for export?
Gourmet through Grade B ship vacuum-sealed in food-grade plastic. Grade C ships in bulk plastic without vacuum, as it is destined for extraction. All packing follows export standards with a moisture and aroma check before dispatch.

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