adagascar vanilla is widely recognized as the best in the world but there are several grades of Madagascar vanilla : Vanilla beans can be "whole" or "split" : "Split" beans are beans that have remained longer on the vine, being therefore riper. They have a specific flavor that makes them a favorite to some vanilla extractors. Different kinds of vanilla : Whole and split beans, black and brownish ones.

"Whole" beans are standard vanilla beans with no surface alteration. Vanilla beans can also differ in length :

• "long" beans are beans that are above 5.50 inches long.
• "short" beans are beans between 4 and 5.50 inches long.

"Long" beans are generally of a superior quality although "short" beans - which are more irregular - can occasionally match them.

• "cuts" :

In Madagascar "cuts" do not apply to a lesser quality level as they often do elsewhere. In this country the "cuts" denomination is used either for early-picked vanilla, shorter or unripe beans - the lowest quality in Madagascar - or for beans that are the remaining "healthy" part of rejected bundles. These can be of a very acceptable quality.

Madagascar cuts quality.

Color is also an important factor of differentiating Madagascar vanilla. Roughly, the following range can be retained :

• Brown vanilla : the most common type. These beans are chocolate brown and present a 18-22% moisture content. They are the most popular among extractors.
• Black vanilla : also known as "Gourmet Vanilla". The beans are very dark - almost black - with a higher humidity rate of 25-35%. This grade is most used for restaurants, domestic cooking, etc.

These distinctions are somewhat academic since vanilla beans offer a full range of colors from reddish to black.

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