Ugandan Vanilla Beans Whole Grade A Vanilla Pods for Homemade Vanilla Extract, Baking, Ice Cream, Flavoring, & Vanilla Powder (10 Pack)

What a great vanilla smell.Nice bean easy .to cut lots of seeds in it. Will make great homemade vanilla.

It was a very good value for these beans and they have made a delicious vanilla extract. They were packaged air tight and arrived quickly.

I bought these to make my own vanilla extract. The beans were fresh, moist, plump and very fragrant. It takes a year to make the best vanilla so still waiting to taste it. I know from experience it will be delicious.

Very well packaged and sealed. Excited to make an extract with these beans.

Fast delivery, beautiful beans

I use a LOT of vanilla, and the premium vanilla from the store is VERY expensive now.So, after doing some research on vanilla beans from different regions, I have decided to try several varieties of beans to make an assortment of homemade vanilla extract.I have never tried commercially made Ugandan vanilla, but the description on a website comparing the attributes of different vanillas made me feel safe with this as my first try.I used a good quality vodka (because it is what I had) even though I keep reading it doesn’t really matter if it is a cheap or a fine vodka.I LOVE the taste of the finished product. It is LOVELY, smooth but full flavored and a terrific scent. I normally use a premium Madagascar vanilla, and I have to say I like this just as much.I have it used my freshly made Ugandan vanilla in baked goods yet so I don’t know how it stands up in that environment, but in my hot and cold beverages it has been delicious!And VERY budget friendly.i am looking forward to trying some different varieties of beans now for taste comparisons. I keep five regional cinnamons in my spice collection, so I think having several types of vanilla is reasonable as well.

These are good moist & plump vanilla beans. They are very aromatic & made a delicious vanilla pudding. They have a rich figgy/raisin/chocolate kind of flavor – absolutely delicious.The difference between Grade A & Grade B is that A has a higher moisture content & are best used for quick infusion – like making crème brule, vanilla ice cream, vanilla pudding, etc. Grade A can also be used for making extract, etc. Grade B is a little drier but still delicious & good for a long extraction time. Grade A is also a bit more perfect looking – B can have some defects in how they look.

My first choice in vanilla beans is Madagascar vanilla beans, but these are a close second. I use .45 oz of these in a 4 oz. amber bottle of vodka to make my own vanilla for personal use and gift giving. Tahitian vanilla beans give a kind of blah result, but these Ugandan beans makes a vanilla extract almost as pungent and wonderful as the Madagascar beans. So if these are significantly cheaper than the Madagascar beans, these are a good way to economize without sacrificing quality.