Description
Vanilla sticks are Grade A pods cut into sections. That is the whole story: same Ugandan planifolia, same 32% moisture, same 2.5% vanillin, cut down from the 5–6 inch pod into shorter lengths. You lose the length and nothing else, and you pay $56 a pound instead of $82 for whole gourmet pods.
The reason that works is anatomy. Most of a vanilla bean’s aroma is not in the seeds — it is in the oily inner wall of the pod, where the vanillin and the several hundred supporting aroma compounds are held. The seeds are visual signature, not flavor payload. Cut the pod into sections and the wall is intact, the seeds are intact, and the only thing that changed is that the piece is shorter and each cut end is open. In an infusion that is an improvement: more cut surface per gram, so the alcohol, syrup, cream or wort reaches the interior faster and more evenly than it would through a single slit down one long pod.
What you give up is presentation. A stick will not sit whole in a display jar or wrap around a dessert plate, and a bartender cannot use it as a garnish. If nobody is looking at the pod, this is the cheapest way into our Grade A line.
Sizes and pricing
| Size | Price | Per kg |
|---|---|---|
| 1 lb pouch | $56 | $123/kg |
| 1 kg pouch | $115 | $115/kg |
Compare across the Grade A line at the pound: whole gourmet pods are $82, sticks are $56. Same beans, same lot standard, 32% less money for the format that gets chopped anyway.
Specifications
| Spec | Value |
|---|---|
| Botanical | Vanilla planifolia |
| Grade | A / Gourmet, cut |
| Format | Cut pod sections |
| Origin | Uganda — Evanille-owned curing, grading and QC |
| Cut from pods | 5–6 in (13–15 cm) |
| Moisture | 32% |
| Vanillin | 2.5% |
| Beans per lb (whole-pod equivalent) | approx. 125–150 |
| Organic certification | Available on request |
| Packaging | Vacuum-packed pouches at 1 lb and 1 kg |
| Price | $56 per lb · $115 per kg |
| Harvests | Two a year — Dec–Feb and Jun–Aug |
| Stock | Florida warehouse, overnight available |
Where sticks are the right call
- Syrups and simple syrups. Short sections sit under the surface and steep evenly; no need to halve a long pod to fit the pot.
- Cold brew and coffee programs. Cold extraction is slow and surface-area-limited, which is exactly the constraint sticks relieve. Dose by weight, not by pod count.
- Brewing. Stouts, porters and barrel programs where beans go into the fermenter or the barrel and never come out looking like anything.
- Distilling and infusing spirits. Sections pack into a maceration vessel more densely than whole pods.
- Vanilla sugar and vanilla salt. Sections dry and grind without a pre-cut step, and buried in sugar they scent a jar as well as a whole pod does.
- Custards, ice cream bases and pastry cream where the pod is strained out at the end.
Dose by weight rather than by “one bean.” A pound of sticks carries the aroma load of 125–150 whole pods, so a recipe calling for two beans wants roughly 6–7 grams of sticks.
Origin proof
Cut from the same Grade A stock as our whole gourmet pods — Ugandan planifolia, sourced, cured, graded and QC’d by our own team in country, then imported direct to Florida. Two harvests a year, Dec–Feb and Jun–Aug, keep supply continuous, and the cut happens after grading, so nothing enters this SKU that would not have passed as Grade A whole. Background: our Uganda operation.
Shipping & stock
In stock at our Florida distribution warehouse, vacuum-packed at grading-day moisture. Fast US shipping, overnight available.
FAQ
Are vanilla sticks the same as cinnamon-style sticks?
No. These are cut sections of a cured vanilla pod — soft, oily and pliable, not dry bark. The name describes the shape, not the texture.
Do I lose flavor by buying cut pods instead of whole ones?
No. Vanillin and the supporting aroma compounds live in the pod wall and the oily interior, both of which are fully present in a cut section. Aroma escapes from cut ends only in open air, which is why these ship vacuum-packed.
Can I scrape caviar from sticks?
Yes, though it is fiddlier on a short section than a full pod. If scraping is the main use, buy whole Grade A pods or splits instead.
How do sticks compare to extract grade for making extract?
Sticks are Grade A at 32% moisture; extract grade is Grade B at 28%, with identical 2.5% vanillin and a lower price per kilo. For volume extract production, extract grade is the better buy. Sticks make sense when you want Grade A character in a small, fast-infusing unit.
How should I store them?
Vacuum-sealed, cool and dark, resealed after opening. Do not refrigerate — condensation causes mold. Method: storing vanilla beans.
In stock now: add 1 lb or 1 kg to cart for fast Florida shipping. Buying by the case or on a schedule? See wholesale pricing or text +1 786-896-8446.
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