Tonka beans, 250 g

Tonka bean, 250 g

almond, caramel or tobacco: the captivating aromas of the Tonka bean are as varied as its uses. Depending on the growing region and cultivation, it can have aromas of sweet almonds, vanilla, caramel and even coffee. Its round and warm flavour is incredibly delicate, with a slight bitterness reminiscent of cocoa. The Tonka bean from Terre Exotique is very mild and barely spicy, making it suitable for a wide range of creations without being too overpowering.

Using the Tonka bean in the kitchen

The Tonka bean is used grated in compotes, creamy desserts, with chocolate, in pumpkin soup or with sweet potatoes. Be careful not to use too much Tonka bean though! It contains coumarin, a substance that gives it a powerful aroma but also forms the natural defence of the tree that bears its fruit... What's more, the flavour of the Tonka bean intensifies around tenfold as it cools. Grate it, like Nutmeg, in a fine mill or on a fine vegetable Grater.

The Tonka bean transforms classics into something entirely new!

Surprise your guests with an extraordinary and warm flavour in a wide variety of dishes. Simply grate a little Tonka bean over

- a mousse au chocolat
- a dark chocolate cake
- an apple and pear compote
- a pumpkin soup
- sweet potato purée
- veal medallions in cream sauce
- sautéed prawns

How the Tonka bean is harvested

The Tonka bean grows in the tropical climate and dense forests of the Amazon region. It is found at the heart of the fruit of trees from the Fabaceae family, more specifically Dipteryx Odorata. These gigantic trees, also known as "Coumarou", can grow up to 30 metres tall and tower above the canopy of the rainforest. They thrive in a warm tropical climate and in humus-rich, very fertile soils. These giants produce orange-coloured fruits shaped like a mango. The Tonka bean is the seed of this fruit.

From a giant tree comes the little Tonka bean...

The Coumarou produces its fruit every year, letting them fall to the ground when they are ripe. The fruits are then collected and dried for almost a year. After this ripening period, the fruit is broken open to reveal the bean inside. The seeds are then soaked in strong alcohol for a day. After this lengthy process, they are dried again, turning black and wrinkled, no larger than 3 cm.

Production and use in local culture

The Tonka beans from Terre Exotique are produced in Brazil, where villagers and locals share in the harvest. There, the Tonka bean, also known as "Cumaru", is used for its healing effects on the bronchi and lungs, through topical application or ingestion. It is also used in the making of Candles and incense. The culinary use that we so appreciate receives very little attention in its country of origin.

Queen of fragrances

Before it was used in the kitchen, the Tonka bean was primarily an ally of Western perfumers and tobacco manufacturers. Its sweet scent, reminiscent of vanilla and hay, was used to flavour blond tobacco. In the world of cosmetics, it remains one of the key ingredients in many perfumes. It has a special connection to the house of Guerlain®, which has been using it in its fragrances since the late 19th century.