Official Vanilla Grading: ISO 5565 Standard, Gourmet, TK, Red

Official vanilla bean grading under ISO 5565 standard

Official vanilla classification: ISO 5565 standard, Gourmet, TK, Red

Gourmet, TK, Red: three terms that determine whether you pay €700 or €30 per kilo for the exact same Madagascar vanilla. There is an official international standard governing these categories — ISO 5565 — yet the market is flooded with commercial marketing terms that have no legal standing. Here is the true grading system explained bean in hand.

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By Arnaud Sion

Founder of Comptoir de Toamasina · Spice & Vanilla Hunter since 2010

Nicknamed Arnaud Vanille since 2014. Trained directly in Madagascar in traditional vanilla selection and curing, spice hunter and vanilla expert trained in botany. I have been selecting vanilla according to the strict criteria of the ISO 5565 standard since 2010.

Key Takeaways

  • The ISO 5565 standard (parts 1 and 2) officially governs vanilla grading and laboratory testing methods — it is the sole legal reference.
  • Gourmet (Grade A): supple, moisture content 30–35%, vanillin 1.5–1.8%. The only quality offered on our store.
  • TK (Grade B): semi-split, moisture content 25–30%, vanillin 1.4–1.7%. Excellent for long infusions and extracts.
  • Red (Grade C): very dry bean, used exclusively for industrial processing (~700 beans per kg).
  • Terms like "Grand Cru", "XXL", or "Prima" do not exist in official standards — they are purely commercial marketing labels without normative value.

Why this topic matters so deeply to me

I founded Le Comptoir de Toamasina in 2010 with one non-negotiable rule: selling exclusively Gourmet grade vanilla. Back then, transparency in the trade was rare. Today, many new sellers take advantage of consumer confusion around grades to sell Red or TK vanilla at Gourmet prices under attractive commercial names. I wrote this guide based directly on official ISO documentation rather than commercial marketing claims.

The ISO 5565 standard: the only legal reference

To standardize vanilla quality globally, the International Organization for Standardization (ISO) established technical specifications under reference ISO 5565. The standard comprises two parts:

Table 1 — The two parts of the ISO 5565 standard
Part Scope
ISO 5565-1 Specifications for vanilla (Vanilla fragrans): product definitions and category classifications
ISO 5565-2 Test methods: laboratory chemical analysis for vanillin, vanillic acid, 4-hydroxybenzaldehyde, and 4-hydroxybenzoic acid

The standard recommends High-Performance Liquid Chromatography (HPLC) to test these compounds. If a vendor advertises a specific vanillin percentage, you are entitled to request official laboratory test results conducted in France.

An important detail. While ISO 5565 defines test methods and grades, it does not set a mandatory minimum vanillin percentage for each grade, as natural vanillin varies by origin and curing. Therefore, moisture content is the primary criterion used to distinguish official grades.

The three official grades explained

Three main grades structure the market: Gourmet, TK, and Red. Here is what truly sets them apart according to official technical criteria:

Gourmet Vanilla (Grade A)

Moisture
30% to 35%, up to 38% depending on curing
Vanillin
Typically 1.5% to 1.8% for Madagascar vanilla
Appearance
Supple, oily, heavy, uniform dark brown without splits; wraps around a finger without breaking
Usage
Scraping seeds, fine pastry, culinary tasting, direct infusion

TK Vanilla (Grade B)

Moisture
25% to 30%
Vanillin
Typically 1.4% to 1.7%
Appearance
Firmer than Gourmet, often showing reddish streaks or light splits from drying
Usage
Homemade extracts, long infusions, spiced rum — its lower moisture makes it extremely shelf-stable

Red Vanilla (Grade C)

Moisture
Lowest moisture level among all grades
Appearance
Reddish to light brown, dry, brittle, wood-like texture
Usage
Industrial use exclusively: flavor extraction, powders, vanilla sugar
Table 2 — Overview of the three official grades
Grade Moisture Vanillin Appearance Usage
Gourmet (A) 30–35% 1.5–1.8% Supple, oily, dark brown Direct culinary use, fine baking
TK (B) 25–30% 1.4–1.7% Firmer, reddish streaks Extracts, long infusions, spiced spirits
Red (C) Lowest Variable Dry, brittle, reddish-brown Industrial extraction, powders

Commercial names and the reality of the ISO 5565 standard

In the online vanilla trade, it is common to come across attractive designations such as "Vanilla Grand Cru", "Vanilla Bourbon Gold", "Vanilla Prima", "Brown Vanilla", or "Vanilla XXL".

From a strictly regulatory and normative standpoint, none of these terms have any definition in the ISO 5565-1 standard. They are commercial names or private labels created by sellers to qualify their own selection.

While they may reflect a marketing intent to highlight a product, they provide no universal normative guarantee regarding official grade (A, B, or C), exact moisture percentage, or laboratory-tested vanillin levels.

What you need to know for your purchase.
The only legally and internationally recognized grading system is established by ISO 5565 (based on moisture analysis and HPLC chromatography testing for aromatic compounds). To avoid confusion, we recommend always referring to official standard criteria rather than commercial descriptors.

How to identify vanilla grades by sight and touch

Table 3 — Visual and tactile cues for inspecting vanilla beans
Observed Feature What It Indicates
Bean bends smoothly around a finger without cracking Good sign of Gourmet quality (provided it isn't artificially waterlogged)
Reddish streaks along the outer skin Typical characteristic of TK grade
Rigid, brittle bean with wood-like texture Red grade, suited for extraction
Sparkling white needle-like crystals on surface Natural vanillin crystallization — a sign of exceptional aromatic richness
What I concretely do for every batch

I never rely on simple commercial promises. For every batch I purchase, I require the importer to provide all laboratory analysis reports conducted in France (specifically HPLC vanillin testing and exact moisture content measurements). Upon arrival, I perform a rigorous physical inspection of the overall quality (flexibility, integrity, aromatic profile). Anything that does not meet the strict requirements of certified Gourmet vanilla under ISO 5565 is simply never offered on my website.

▶ Watch my detailed breakdown on Comptoir de Toamasina's YouTube channel.

Explore our premium selection

Discover our vanilla beans selected in strict accordance with the criteria of the ISO 5565 standard.

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FAQ — Vanilla Grading & Standards

What is the ISO 5565 standard?

It is the official international standard defining vanilla specifications (part 1) and laboratory analysis methods (part 2). It is the sole legal reference for vanilla grading.

What is the difference between Gourmet and TK vanilla?

Gourmet vanilla has 30–35% moisture content and a supple texture. TK vanilla is drier (25–30%) with reddish streaks, ideal for extracts and long macerations.

Is Red vanilla bad quality?

No, it is simply meant for a different purpose: industrial extraction. The issue only arises when it is sold as Gourmet vanilla at inflated prices.

Are terms like "Bourbon Gold" official grades?

No. They do not exist in the ISO 5565-1 standard. They are commercial names without official grade or moisture guarantees.

How do you verify the vanillin content of a vanilla bean?

Through HPLC (High-Performance Liquid Chromatography) laboratory testing, as recommended by ISO 5565-2. If a vendor claims a specific percentage, you are entitled to request the corresponding lab report.

To go further

Explore more guides and expert insights on the Comptoir de Toamasina blog: