Terre Exotique Tonka Beans

Almond, caramel or tobacco: the bewitching aromas of the tonka bean are as versatile as the bean's field of application. Depending on the growing area and care, it has aromas of sweet almond, vanilla, caramel and even coffee. Its round and warm taste is incredibly fine, with a slight bitterness reminiscent of cocoa. Terre Exotique tonka bean is very mild and hardly spicy, so it goes well with various creations without standing out too dominant.

Use of tonka bean in the kitchen

Tonka bean is used grated in compotes, creamy desserts, with chocolate, in pumpkin soup or with sweet potatoes. However, be careful not to use too much tonka bean! Indeed, it contains coumarin, a substance that gives it a strong aroma, but also forms the natural defenses of the tree that bears its fruit.... Moreover, the flavor of tonka bean intensifies about tenfold when it cools down. Grate it, like nutmeg, in a fine grinder or on a fine vegetable grater.

Tonka bean transforms classics into something completely new!

Surprise your guests with an extraordinary and warm taste in various dishes. For this you rub some tonka bean over

- a chocolate mousse
- a dark chocolate cake
- a compote of apples and pears
- a pumpkin soup
- sweet potato puree
- veal medallions in cream sauce
- fried prawns

The extraction of the tonka bean

The tonka bean grows in the tropical climate and dense forest of the Amazon. It is found in the heart of the fruits of trees of the Fabaceae family, more specifically the Dipteryx Odorata. These gigantic trees, also called "coumarou", can grow up to 30 meters high and tower above the canopy of the jungle. They thrive in a warm tropical climate and in humus-rich, highly fertile soils. These giants produce orange fruits shaped like a mango. The tonka bean is the core of this fruit.

From a huge tree comes the little tonka bean....

The Coumarou produces its fruits every year and drops them 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 expose the bean in the center. The seeds are then soaked in strong alcohol for a day. After this long process, they are dried again, becoming black and crumpled, no larger than 3 cm.

Production and use in local culture

Terre Exotique tonka beans are produced in Brazil, where villagers and locals share the harvest. There, the tonka bean, also called "cumaru", is used for its healing properties for bronchial tubes and lungs by topical application or ingestion. It is also used for making candles and incense. The culinary use, as we appreciate it, receives little attention in its country of origin.

Queen of fragrances

Before its use in cooking, tonka bean was primarily one of the allies of Western perfumers and tobacco manufacturers. Its sweet scent, reminiscent of vanilla and hay, was used to flavor blond tobacco. In the world of cosmetics, it is still one of the main ingredients of many perfumes. It has a special connection with the House of Guerlain®, which has used it in its fragrances since the end of the 19th century.