Tonka bean: Mexican vanilla that's taking the culinary world by storm
It's also called Mexican vanilla, and not without reason. Confectioners worldwide have appreciated its distinctive flavor.
It grows in South America and is the seed of the tonka bean tree. These distinctive trees in tropical forests can reach up to 98 feet in height and 3 feet in width. The fruit of the tonka tree contains a single seed, which, once matured, is called the tonka bean.
It is most commonly found on the ingredient list of perfumes for both women and men. However, it also has culinary uses. It has little in common with the beans we know—it has a sweet aroma reminiscent of vanilla, almonds, and nutmeg. Even a small amount of tonka bean can give dishes an exceptional, deep flavour.
How to use tonka?
Indigenous people believed that tonka beans had many medicinal properties, such as pain relief, anti-inflammatory, and relaxing effects. They used it to treat various ailments, from headaches to skin problems.
It pairs excellently with chocolate, fruits, and alcohols like rum or brandy. It can be added to creams, ice creams, cakes, mousses, and even savoury dishes like sauces and marinades. It is also used to flavour dark beer. In France, it is available in well-stocked organic food stores or oriental spice shops.
Be cautious with the bean
The tonka bean contains coumarin, a substance with a characteristic sweet smell. In large quantities, coumarin can be harmful to the liver, so its sale is restricted in some countries, like the United States.
Before use, the tonka bean should be scalded with boiling water and then grated. It can also be soaked in alcohol to reduce the coumarin content.
