Vanilla – MIREIA Singapore Vanilla

Vanilla – From Seed to Plant

Vanilla – From Seed To Plant Vanilla is sometimes referred to as the “queen of spices” because of its sweet flavour and flowery aroma. But where does vanilla come from? And why are natural vanilla beans notoriously challenging to grow? Why Vanilla Is A Staple Ingredient Vanilla is one of the most familiar flavors in the world. It is typically thought of as a basic and traditional flavor on its own, but it is also a key component in other famous flavors like chocolate, caramel, strawberry, and coconut. In addition, vanilla is used by bakers and cooks to enhance sweetness, balanced bitterness, and provide creaminess to their final products. Sharing knowledge How Vanilla Is Made and Produced Vanilla bean plants are climbing vines that prefer high humidity, hot temperatures, and bright, indirect sunlight. Vanilla grows best with regular rain and an average temperature of 27°C; cooler temperatures slow down the growing process; however, flowering requires a brief time of dryness. Providing the perfect environment for vanilla is one of the reasons it’s challenging to grow. When the vanilla pods are green and the ends begin to turn yellow, they are harvested – After they flower and have been pollinated, of course. Mireia only harvests once they are eight months and older to ensure the vanilla is plump and will produce only the most delicate gourmet vanilla. They are then inspected and graded before being bleached in hot water after being gathered by hand. After that, the vanilla pods are put in containers and left to sweat for anywhere from 36 to 48 hours before being dried. Next, they are exposed to the sun during the day and sweat at night for a period of five to fifteen days. After that, the pods are brought inside and dried for up to a month. It takes experience to tell when they’re at their optimum, and it can take two to four years to complete the entire growing and harvesting process. What To Look For? What characteristics distinguish an excellent vanilla bean? One way to tell whether you’re receiving fresh vanilla is to wind it around your finger; if it is pliable and bends, you’ve got some fragrant vanilla on your hands. Another way is to tell is to roll the bean between your two fingers. On your fingertips, a good-quality bean should feel moist, plump, and oily. In addition, you want vanilla seeds to appear on your fingertips. This indicates that the bean is ripe and has a significant amount of vanillin. If the pod is hard or brittle, it is stale and will not provide you with the full range of flavor you need. Here at Mireia, we guarantee always to have the freshest artisan vanilla available – grown and picked at the perfect time by our expert local farmers. TASTE OUR ARTISANS PRODUCTS Shop Now Product Quality We takes care of every detail and every step with the highest standards Fresh and Organic Our products are organically planted and we also maintain their freshness & quality with a range of gourmet especially for you Natural Ingredients 100% Natural and NO artificial ingredients

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What is Vanilla?

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What you need to know about Vanilla Wonderful Vanilla Beans, a must-have ingredient for you. Vanilla is one of the most exclusive and expensive spices in the world, primarily due to growing and processing the vanilla pods are labor-intensive and time-consuming. It is most widely used in aromatherapy, and perfume manufacture and is very common for flavoring in baking, confectionery, desserts, and ice cream. Vanilla is the only edible fruit of the orchid family, the largest family of flowering plants in the world. There are more than 150 different types of vanilla plants. Vanilla orchids are grown in tropic climates, including Mexico, Tahiti, Reunion, Mauritius, Comoro, Indonesia, Uganda, and Tongo. Indonesia and Madagascar are the world’s largest producers. Vanilla is enjoyed throughout the world. The beans are used to add real vanilla flavor to sauce, frosting, syrup, ice cream, beverages, and a variety of desserts. Mireia is a family farmer and specialist supplier of high-quality Vanilla Bean Pod, Vanilla Powder, Vanilla Sugar, Vanilla Paste, and Extract. We provide fresh and finest Vanilla beans from Madagascar, Indonesia, and Papua New Guinea with a dark oily texture and strong vanilla fragrance. Mireia Vanilla is suitable for enthusiasts or for the professionals like chefs, pastry chefs, ice creamers, bakeries, home bakers, restaurants, or Michelin stars. We Supply One of the Best Vanilla! We are an icon place and featured at Garden by the Bay. We are a supplier of very high-quality Vanilla Bean Pods, Ground Vanilla Powder, Vanilla Caviar Seeds, Vanilla Extract, and Vanilla Paste. The place where different vanilla beans from all over the world meet. We have our Vanilla warehouse in Singapore and Indonesia where it is strategically located near the Vanilla plantations of Indonesia and Papua New Guinea. Customers can be guaranteed that our natural Vanilla Pods, Vanilla Beans, Ground Vanilla Powder, Vanilla Extract, Vanilla Paste, and Vanilla Caviar Seeds are of the highest quality and come from the moistest, fragrant, and supple Vanilla. Reviews Our average customer rating is 5 / 5  5/5 We love everything about this shop! the vanilla smell is great, the packaging nice, and most importantly, the staff was amazing. they give us a lot of explanation and make me comfortable buying the product. highly recommended it! Christine Tan  5/5 It is natural to be skeptical about anything you buy on the internet. I have bought vanilla before and ended up being terrible, dried, and not fresh. I stumbled into Mireia’s website, when I read their profile and spoke to them, I really felt that they knew what they were talking about, knew how to grow vanilla, knew how to differentiate between good and bad vanilla. I took a leap of faith and decide to purchase the vanilla from them. I can say that I have regretful things in my life and buying Mireia Vanilla was definitely NOT something I regret! Gabriel D Follow us on

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New York Cheese Cake Recipe

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NEW YORK CHEESE CAKE RECIPE New York cheesecakes are rich and have a dense, smooth, and creamy consistency. New York-style cheesecake using a cream cheese base, also paired with heavy cream or sour cream. Sour cream makes cheesecakes more resistant to freezing and is the method of most frozen cheesecakes. INGREDIENTS Crust Filling 150gr graham cracker crumbs 4 1/2 tablespoons unsalted butter, melted 2 tablespoons granulated sugar 1/8 teaspoon salt 900gr cream cheese, at room temperature 2 cups granulated sugar 2 tablespoons all-purpose flour 5 large eggs 4 tablespoons Mireia Pure Vanilla Extract 1 teaspoon lemon zest 2 teaspoon lemon juice 1/2 cup heavy cream or sour cream DIRECTIONS For the crust Preheat oven to 180°C. Wrap the outside of a 9-inch springform pan (bottom and sides) with a large piece of foil. In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and salt. Stir until well combined. Press the crumbs into an even layer on the the bottom of the prepared pan. Bake the crust for 10 minutes, until golden brown. Remove the pan from the oven and set aside. Reduce the oven temperature to 325°F. Set a kettle of water to boil. For the Filling In a mixer fitted with the paddle attachment, beat cream cheese, sugar and flour on medium-low speed until smooth and lump-free, 1-2 minutes. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the vanilla, lemon zest, and lemon juice; beat on low speed until just combined. Add the eggs, one at a time, mixing on low speed until combine and smooth, scraping the bowl as necessary. Mix in the sour cream. Make sure the batter is uniform but do not over-mix. Pour batter over cooled crust and spread evenly. Next Step Reduce the oven temperature to 165°C. Set a kettle of water to boil. Set the cheesecake pan in a large roasting pan. Pour the batter on top of the crust. Pour the boiling water into the large roasting pan to come about 1 inch up the side of the cake pan. Bake until the cake is just set, 1 hour and 30 minutes to 1 hour and 45 minutes. Leave the cake for 60 minutes, this will help prevent the cake from cracking and the cake will remain creamy. Transfer the cake to a wire rack and allow it to cool to room temperature. Cover the cake with plastic wrap and transfer to the refrigerator to cool for at least 12 hours or overnight. Serve and enjoy!

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What is the difference between Grade A and Grade B Vanilla Beans?

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What is the difference between Grade A and Grade B Vanilla Beans? There are many mouth-watering recipes using Vanilla ingredients, however you discover that there are several species and furthermore, you have to make decisions between different grades of Vanilla Beans. All of a sudden, the excitements are fading. What is the difference between Grade A vanilla beans and grade B vanilla beans? Aren’t grade A vanilla beans better? Should I use grade A or grade B vanilla beans in my DIY vanilla extract? You’d be right to be confused – it is a lot to take in and we are glad that you asked. Here we are going to break down the differences in all types of Vanilla beans – by grade, varieties and country of origin, so that you can shop wiser and use the vanilla beans to their fullest potential. Grade A Vs Grade B Vanilla beans grade range from grade A, Grade B, and Split. Let’s dive in a bit deeper into these difference grading. What does it all mean? There are 3 key differences between the different grades of Vanilla beans: Moisture level Size of the beans Curing Process Grade A Vanilla Beans Grade A Vanilla beans also called gourmet or TK or Black or prime vanilla beans, they have higher moisture level (25-35%) compared to Vanilla grade B and are very dark brown/ black in color. Grade A size minimum is 17cm up, why? it means that farmer/ curer didn’t use young vanilla beans. why? Young vanilla beans have less seeds and vanillin contents. The process of making Grade A vanilla beans (curing process) are long which can take around 6 months and sometimes can be more. Grade B Vanilla Beans Grade B or extraction grade Vanilla beans can be more difficult to scrape the caviar because they are more dry and brittle. Moisture content is typically less than 20%. Grade B vanilla ideal for making extract because you can get more beans with the price of Grade A beans. You can make extracts with Grade B Vanilla Beans, you can also make vanilla bean sugar and powder, not much more. Grade A vanilla beans, on the other hand, can be used for all grade B vanilla bean uses, but also for anything that requires fresh vanilla bean caviar or fresh vanilla beans. Top chefs usually prefer Grade A vanilla beans because they are great all-purpose bean and have higher moisture content allows the vanilla flavor to penetrate the dish quickly. Simply put, gourmet vanilla beans give off their flavor more readily than extract quality beans. So, whether you’re making a savory cream sauce, like this Parfait Vanilla Sauce, or a sweet treat, like creme brulee, Grade A beans will be your best choice for cooking and baking. Vanilla Planifolia Vanilla planifolia is a species of vanilla orchid. it is native to Mexico and now also grown in Madagascar, Indonesia, and Uganda. It’s the most common type of vanilla produced in the world, and though the taste and scent of these vanilla pods vary slightly by country of origin, you’d recognize the pungent aroma and flavor as unmistakably vanilla. Madagascar Vanilla Beans are rich with flavor and aromatic qualities, it is rich dark, creamy, and with overwhelming sweet and buttery aroma. Indonesian Planifolia Vanilla Beans are sweet and creamy like their cousins from Madagascar, with a more complex flavor profile that finishes with unique earthy/woody undertones. They stand up well against stronger flavors like chocolate and caramel. Vanilla Tahitian Vanilla tahitensis (Tahitian vanilla), which is a cross-strain of Vanilla planifola (Mexican vanilla and Bourbon vanilla) and Vanilla odorata (Inflated Vanilla), is produced in French Polynesia, especially in Tahiti , and also Hawaii, but Papua New Guinea is one other nation that produces it. It’s the preferred vanilla when it comes to making fragrances, due to its high level of heliotropin, the chemical compound responsible for the floral scent. Pastry chefs also reach for this species, as its comparatively subtle flavor lends itself naturally to sweet bakes. You may find more variety on the market. Whatever you choose, we hope you have fun experimenting with all the possibilities!

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