Vanilla Beans

Sri Lankan Vanilla Beans – Grade A | 100% Organic & Premium Quality
Sri Lanka, with its tropical climate and fertile highlands, offers ideal conditions for cultivating Vanilla (Vanilla planifolia). The best regions for vanilla cultivation include Kandy, Colombo, Matale, Gampola, Kegalle, Nuwara Eliya, and Kurunegala — areas known for their elevation and humidity, which are essential for quality vanilla growth.

Grown at Elevation – Naturally Flavored
Our vanilla beans are grown at elevations above 1000 meters in rich tropical gardens located in Sri Lanka's mid and wet zones. These beans are hand-harvested and traditionally cured, resulting in their distinctive characteristics:

Strong, earthy-sweet vanilla aroma

Subtle notes of cocoa, resin, and dates

Oily, soft, and moist texture

Deep dark brown color

Approximately 7 inches in length

High vanillin content

The unique fragrance and complex flavor profile are attributed to the combination of high-altitude cultivation and time-honored curing methods.

How to Identify Grade A Sri Lankan Vanilla Beans
Color: Deep dark brown

Texture: Supple, oily, and pliable

Aroma: Rich and sweet, with floral and cocoa undertones

Condition: Well-cured beans that roll easily between fingers without cracking

Usage Ideas
Sri Lankan Grade A Vanilla Beans are incredibly versatile and can be used for:

Homemade vanilla extract

Baking (cakes, cookies, pastries)

Vanilla ice cream or custards

Desserts and puddings

Vanilla powder preparation

Brewing (infusing teas, liqueurs, and cocktails)

Cooking and sauces

Storage Instructions
Store in airtight glass containers

Keep in a cool, dark place

Do not refrigerate or expose to direct heat

Proper storage ensures maximum shelf life and aroma retention

Vanilla Extract FAQs
How many vanilla beans for extract?
Use 6 whole vanilla beans per 8 oz of alcohol (e.g., vodka or rum) for rich, homemade vanilla extract.

How to make vanilla extract?
Combine sliced beans with alcohol in a sterilized glass jar. Let it infuse for at least 8 weeks, but for best results, allow 6–12 months of aging. Homemade extract is more affordable and flavorful than store-bought versions.

Is Sri Lankan vanilla better than Madagascar vanilla?
Our beans offer a deeper, more complex flavor — a preferred choice for gourmet extraction and artisan baking.