Tonka beans whole

Description:
Tonka beans are the seeds of the fruit of the tonka tree, which originates from South America. To produce the final product, the dried seeds are soaked in rum, which triggers a fermentation that develops the complex aroma of the beans.

Only recently have brown tonka beans become fashionable among amateur chefs. The strong, sweet scent and vanilla-like aroma of the beans make them an ideal partner for desserts. They go perfectly with panna cotta, rice pudding, crème brulée and other creamy desserts. Tonka beans are also often used in Baumkuchen.

Tonka beans naturally contain coumarin, which is suspected of causing liver damage in a certain risk group. People with known coumarin intolerance should therefore refrain from eating them.

Usage:
1-2 tonka beans are enough to prepare about one litre of dessert mixture. The beans can either be cooked whole or crushed with a fine grater (e.g. nutmeg grater). Tonka beans can be used several times for cooking. After use, rinse with clear water and allow to dry well.

Due to the natural coumarin content of the beans, we advise against excessive consumption. However, no harm is expected in doses typical of spices.

Well-known dishes:
Baumkuchen

Aroma/taste:
Sweet, vanilla-like aroma

Harmonises with:
Vanilla, cinnamon, cane sugar, lemon peel.

Origin:
Venezuela