Tonka beans: The aromatic gem set to enthral

It is also called Mexican vanilla, and not without reason. Pastry chefs around the world have appreciated its distinctive flavour. Tonka beans are a treasure yet to be discovered and worth getting to know.

They grow in South America and are the seeds of a Dipteryx odorata tree. These distinctive trees in tropical forests can reach up to 98 feet in height and 3 feet in width. The fruits of the Dipteryx contain a single seed, which, when ripened, is called a tonka bean.

You can most commonly find it listed as an ingredient in perfumes for women and men. However, it also has culinary applications. It bears little resemblance to the beans we are familiar with – it has a sweet aroma reminiscent of vanilla, almonds, and nutmeg. Even a small tonka bean can impart a unique, deep dish flavour.

Indigenous people believed tonka beans have many medicinal properties, such as pain-relieving, anti-inflammatory, and relaxing effects. They were used to treat various ailments, from headaches to skin problems.

Tonka beans pair excellently with chocolate and fruits and with alcoholic beverages such as rum or brandy. They can also be added to creams, ice cream, cakes, and mousses and even to savoury dishes such as sauces and marinades. Tonka beans are also used to flavour dark beer. In France, they are available in well-stocked organic food stores or oriental spice shops.

Tonka beans contain coumarin, a substance with a characteristic sweet aroma that can be harmful to the liver in large quantities. Therefore, their sale is restricted in some countries, like the United States.

Tonka beans should be scalded with boiling water and then grated before use. They can also be soaked in alcohol to reduce the coumarin content.