Dipteryx odorata (oderata) and Coumarouna odorata

Tonka is the seed of the Dipteryx odorata, a tall (sometimes more than 40 m) and domesticated tree that grows in the rainforests of South America, especially in Venezuela and Brazil.

The word tonka itself is taken from the Galibi language used by the natives of French Guiana.

As tonka contains coumarin, which is toxic and suspected of causing malignancy in rodents in large quantities, it is banned in some countries such as the United States, but has not been shown to pose a danger to human health when used in quantities such as a pinch .

Throughout history, tonka has been mentioned as a spice for biscuits, cakes, cakes and creamy dishes, and it is also used as an aroma added to tobacco for pipes and snuff.

Nowadays, it is widely used in the perfume industry.

FLAVOR

Tonka smells irresistibly sweet of vanilla and hay due to the proportion of coumarin.

The taste of tonka is closely related to its smell, but it can be said that tonka gives more flavors at once, primarily vanilla, cherry, almond, clove, sometimes cinnamon.

When added to cold dishes such as ice cream, the aroma is vanilla-caramel with notes of honey, while added to warm dishes it resembles spicy vanilla. In both cases, the tonka aroma is unforgettable.

USED ARE seeds soaked in alcohol (rum) and then dried. During this process, a fermentation process occurs that releases coumarin.

Ready-to-use seeds can have a coumarin content of up to 10%, but usually they have 2-5%.

PURCHASE AND STORAGE

Tonka is not a common spice and can be found in better equipped spice shops. Although there are powders and extracts, buy tonka as a whole almond-sized seed. When buying, the seed must be black and shriveled on the outside and light brown on the inside. It must be fragrant.

In a well-closed container, away from heat sources, tonka will retain its properties for at least one year.

When needed, the seed is grated on a nutmeg grater or crushed in a mortar.

USE IN COOKING

The use of tonka in cooking was never great, and it further decreased when it was suspected that coumarin was dangerous to human health and was banned in some countries.

Tonka is sometimes used as a substitute for vanilla, as it has an incredibly sweet scent reminiscent of vanilla, almonds, cloves and cinnamon.

Despite its mesmerizing smell, the spice is not often mentioned in cookbooks, and if it is mentioned, it is associated with biscuits, coconut-based sweets, nuts or poppy seeds.

Two to three seeds are enough to flavor a kilogram of cream or cake.

In South America, tonka paste is mixed with milk to make a sweet drink, and is said to have aphrodisiac properties.

Tonka is an unusual substitute for vanilla in homemade ice creams, various sweet creams and souffles. It is especially good when mixed into tomato sauce.

IT IS GOOD WITH fish, shellfish, tomato, milk, coconut, walnuts, poppy seeds, almonds, eggs, pears.

COMBINED WELL WITH cinnamon, vanilla, cloves, licorice root, star anise, cardamom, chili pepper.