Tigerchef's Gourmet Ugandan Vanilla Beans are available in Grades A and B in a variety of quantities. **APPROXIMATELY 32 BEANS** Each Grade is available in a quarter pound(4oz) **APPROXIMATELY 32 BEANS** **APPROXIMATELY 65 BEANS** Each Grade is available in half a pound (8oz) **APPROXIMATELY 65 BEANS** **APPROXIMATELY 130 BEANS** Each Grade is available in one pound (16oz) **APPROXIMATELY 130 BEANS** Read more Our Ugandan Vanilla Beans are earthy, bold, extremely flavorful and have an aroma reminiscent of figs, milk chocolate, and raisins with warm rich, buttery undertones. These vanilla beans from Uganda typically contain a higher-than-average vanillin content. Grade A beans are known as gourmet or prime vanilla beans. Their moisture content is higher than Grade B beans. They also are quicker to infuse flavor out of have little to no imperfections. Grade B beans have a lower level of moisture and and are referred to as extraction grade, as they are mostly used to make vanilla extract. They are less pliable but have a richer flavor when steeped in liquid for a long period of time. Read more With a wide variety or recipes to use with our fresh vanilla beans, here are some great formulas. VANILLA EXTRACT Ingredients: 5-6 vanilla beans 1 cup 80 proof vodka 8 ox bottle /jar with a tight seal Slit vanilla beans down the middle so beans are exposed. Place in jar. (Cut beans into smaller pieces if needed) Pour vodka on top. Use extra until beans are fully submerged. Store at room temperature, out of direct sunlight. Shake every once or twice every couple of weeks. Will be ready to use in as soon as 8 weeks. However, for the richest flavor wait at least 6-12 months. VANILLA BEAN PASTE Ingredients: 10 vanilla beans 1 cup of agave syrup or honey 2 tbsp Vanilla extract(or vodka) Slit each vanilla bean in half down the middle to open the seeds. Scrape out the beans and chop into little pieces. Place all ingredients in food processor and blend until it's a thick puree consistency. place in a fine mesh strainer and press to get as much liquid out as possible. Pour strained vanilla paste into airtight container/ jar in a cool dark place. VANILLA SUGAR Ingredients: 1 vanilla bean 1 cup white sugar (substitute with any sugar you prefer) Slit vanilla beans down the middle. Scrape all seeds out. Add to sugar and seal with tight fitting lid. Let d dry out for a day or two. Store in airtight container/jar in a cool, dark place. VANILLA FLAVORED COFFEE Ingredients: 1 vanilla bean 1 cup half and half 1 tbsp sugar 1 cup of brewed coffee Slit vanilla bean down the middle and scrape out insides into saucepan along with the half and half and sugar. Bring to slow boil for about 5 minutes, stirring constantly. Pour into brewed coffee for a delicious fresh vanilla flavor. Read more STORAGE SUGGESTIONS FOR OUR FRESH UGANDAN VANILLA BEANS AND RECIPES.