The 10 Best Vanilla Beans

Triple inspected and vacuum packed for quality and freshness, Vanilla Products Grade A (appx. $28) deliver familiar, bright overtones and plenty of aromatic oils at a reasonably low price. They're great for many applications, including cookies, custards, and raw desserts.

Unlike most others, SloFoodGroup Tahitian (around $16) are a separate genetic strain from the majority of commercially available types. For this reason, they're particularly interesting, with dark and inviting notes of cherry and anise accompanying an intense fragrance.

Villa Vainilla Mexican (around $19) represent a considerably hard-to-find variety, despite the fact that the plant originated in Central America. They have a notably rich and smoky body, and taste great when accompanying chocolate or spicy foods.

Especially dark and leathery, Beanilla Indian (appx. $6) feature a profile that lines up well with the boldest types of chocolate. They're a bit creamier in taste than the more popular strains, though they're not ideal for baked goods.

If you're dead set on using the same ingredients as the pros, check out the Nielsen-Massey Bourbon (about $143), which are found in more high-end restaurant kitchens than any others. This bulk package is one of the most cost-effective ways to obtain the second-priciest spice on Earth.

Far less well-known than most, OliveNation Tongan (appx. $36) are related to the more common Madagascar family, but have an almost buttery-sweet taste that's hard to forget. Their bold character finishes off with strong, earthy notes reminiscent of dried fruit.

The epitome of a grade A product, these SloFoodGroup Madagascar (about $23) are significantly larger than most, offering a classic and pointed flavor, with a more fresh and complete profile than usual. They're particularly preferred by creators of high-end, haute cuisine.

While whole beans require relatively exacting, and possibly wasteful, preparation, Heilala Powder (about $40) eliminates those time-consuming steps, with nothing but pure plant material already finely ground for use. It makes a great garnish and an excellent alternative to extract.

Few have the smoky, herbal notes of OliveNation Indonesian (about $36), which, despite their relatively low vanillin content, are resilient enough to hold up to high-temperature endeavors, like baking. Unfortunately, they're a bit more expensive than others, as well.

If you're making your own extract at home, SloFoodGroup's Grade B (about $18) are probably your best bet. They're considerably drier than many, which doesn't matter much if you'll be soaking them in alcohol for weeks, but they're also quite a bit cheaper.