Grades of vanilla bean are distinguished by their quality and overall condition. Grade B vanilla beans are often known as "extract grade." They're suitable for making extract, though they may take a longer time to infuse alcohol than Grade A beans. Grade A is often known as "gourmet" or "prime" beans, and they're higher in moisture content, more flexible, and longer than Grade A (usually over 6"). They're a good option if you're going to be cooking or baking with the bean itself rather than making extract. We hope this helps! Kye@KAF

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