Where do they come from?
Considered an exotic spice, tonka beans are the seeds of a fruit tree native to South America, cultivated for both its wood and its fragrant seeds. Major producers include Brazil, Colombia and Venezuela. Once it has fallen to the ground, the fruit, which resembles a small mango, is split in two. The bean is removed and left to dry under the sun.
What do they taste like?
Their flavour is at once singular and captivating, reminiscent of almond extract and vanilla, with hints of caramel and spices like cinnamon, clove and aniseed. You only need very little to add flavour to a dish, so use them in moderation. You can find them at specialty spice shops or online.
How can I use them?
Grate them finely, like you would nutmeg, and add directly to your recipe. Their unique flavour pairs well with white or dark chocolate, pear, apricot, cherries, caramel, maple and vanilla. Use them to flavour desserts, like Isabelle does in our Café RICARDO cakes. You can also infuse them into a syrup to flavour cocktails.
Are they good for me?
The reason tonka beans are very fragrant is due to their high concentration of coumarin, a molecule that can cause liver damage if consumed in large quantities. Tonka beans, however, aren’t the only source of coumarin in your kitchen; it’s found in small quantities in both cinnamon and sweet clover. But there’s no need to worry: Health Canada confirms that trace amounts used on occasion in recipes are not of any concern.
Want to find out more about other ingredients from here and abroad? Be sure to check out our selection of articles: