Tonka beans

Beans with a unique complex aroma: vanilla, caramel, almond, and a sweet-spicy cherry note in an impressive complexity. Tonka bean has been used for centuries in French and British confectionery art, and in recent years, it has taken the place of vanilla in many gourmet creations.

The spice we use

The bean is the inner kernel of the fruit of the tree Dipteryx odorata, also known as cumaru tonka. It contains coumarin, the oily aromatic substance that produces its characteristic complex aroma. It is used grated immediately before use, just like nutmeg.

Botanical identity

It comes from the tree Dipteryx odorata, family Fabaceae, which grows in the tropical forests of South America, mainly in Venezuela, Brazil, and Guyana. It is one of the most aromatic ingredients used in European patisserie, and especially in French confectionery.

Aroma, color, and flavor

An impressively complex aroma with main notes of vanilla, caramel, almond, and sweet-spicy cherry. Externally, it has a dark brown-brown color, with white-cream bursts internally. Sweet-aromatic taste with a slightly bitter aftertaste.

How it is used

Grate immediately before use with a fine grater, or season directly into milk, cream, or butter at the beginning of a recipe. Ideal in crème brûlée, panna cotta, gourmet sandwiches, and mousse. It works exceptionally well in chocolate, ice cream, and cocktails with a bourbon or rum base. It is also used in savory dishes: a tiny amount of grated Tonka over roasted meat or fish gives impressive flavor complexity.

Combinations

It pairs perfectly with chocolate, coffee, and caramel in sweet creations. With strawberry and peach in panna cotta and sorbet. With bourbon and vanilla in crème brûlée for a high-end restaurant result.

Natural appearance

Dark brown externally, white-cream internally. Oval, shiny, about 3–4 cm in size. The aroma is noticeable even from a distance.

Storage

In an airtight container, away from light, moisture, and heat. Retains its aroma for many months.

Precautions

Contains coumarin, a substance considered toxic in large quantities. Always use in very small quantities and avoid daily consumption as food. Completely avoid during pregnancy and breastfeeding.

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