Tonka beans, 50 g

Tonka beans, 50 g

Almond, caramel or vanilla: the beguiling aromas of the tonka bean are just as versatile as its field of application. Depending on where it is grown and how it is cared for, it develops notes of sweet almonds, vanilla, caramel and even coffee. Its round, warm taste is exceptionally fine and has a slight bitterness reminiscent of cocoa. The tonka bean from Terre Exotique is particularly mild and hardly spicy, so it blends harmoniously into a wide variety of creations without being too dominant. Using the tonka bean in the kitchen: The tonka bean is grated and is ideal for compotes, creamy desserts, chocolate, pumpkin soups or dishes with sweet potatoes. However, be careful to use it sparingly. It contains coumarin - a substance that gives it its intense aroma and also serves as a natural protective substance for the tree. In addition, its flavor increases tenfold when cooled. Grate the tonka bean - similar to nutmeg - in a fine grinder or on a fine vegetable grater. It transforms classic dishes into something very special and gives your creations an unusual, warm note with which you can surprise your guests. The tonka bean is found inside the fruit of trees from the Fabaceae family, Dipteryx odorata to be precise. These impressive trees, also known as "coumarou", can grow up to 30 meters high and tower above the canopy of the jungle. They bear orange-colored fruits that resemble mangoes in shape. The tonka bean is the core of this fruit - a small miracle from a giant tree. The coumarou tree bears fruit every year, which falls to the ground when ripe. These are collected and dried for almost a year. The fruit is then opened to reveal the bean inside. The seeds are then soaked in strong alcohol for a day and then dried again. This gives them their typical black, slightly wrinkled surface and they reach a size of up to 3 cm. Production and use in local culture: Terre Exotique tonka beans come from Brazil, where villagers and locals harvest them together. Locally, the bean - also known as "cumaru" - is known for its beneficial effect on the bronchi and lungs and is used both externally and internally. It is also used in the production of candles and incense. However, its culinary use, as it is appreciated in Europe, plays a rather subordinate role in its country of origin. Queen of fragrances: Before the tonka bean found its way into the kitchen, it was particularly appreciated by Western perfumers and tobacco manufacturers. Its sweet scent, reminiscent of vanilla and hay, was used to flavor blond tobacco. Even today, it is still a key ingredient in many perfumes in the cosmetics industry.