An aromatic gem from the Amazon

Native to South America, the tonka bean has long been used by indigenous populations for its fragrance and spiritual virtues. Introduced to Europe in the ^18th century, it quickly won over perfumers and chefs for its intense and enveloping aromatic power. It remains an iconic ingredient of natural luxury.

Description

Elongated, black, wrinkled seeds, 2 to 4 cm long. Hard, brittle texture with a light brown interior. Warm, complex aroma, reminiscent of vanilla, bitter almond, and fresh hay.

Nomenclature

• Common names: Tonka bean, tonquin, sarrapia
• Latin name: Dipterix odorata
• Family: Fabaceae
• Part used: Seed
• Form: Whole, dried
• Origin: South America (Venezuela, Brazil, Guyana)
• English name: Tonka bean
• German name: Tonkabohne
• Name in Spanish: Haba tonka
• Name in Italian: Fava tonka
• Name in Arabic: فاصوليا تونكا

Main virtues

Mainly appreciated for its intense and sweet aroma, the Tonka bean is used in cooking (desserts, sauces, drinks), macerated in perfumed or alcoholic oils, and in potpourri or olfactory creations. It is sometimes incorporated into balms or homemade cosmetics for its persistent scent.

Main constituents

Coumarin (natural aromatic molecule), volatile oils, resins, flavonoids. Naturally contains traces of other odorous compounds such as cinnamate and benzyl vanillate.

Use and dosage

• Grated: a few pinches are enough to flavor a dish or dessert.
• Maceration: in alcohol or vegetable oil for aromatic extracts or perfumes.
• Decorative or spiritual use: used in incense, scented sachets or ritual altars.

Precautions, side effects and contraindications

• Use in very small quantities in cooking (coumarin content).
• Not recommended for prolonged use or at high doses.
• Do not use in children, pregnant or breastfeeding women without professional advice.

History and origin

A symbol of elegance in French perfumery, the tonka bean was also used as currency in indigenous rituals. Sun-dried and then fermented, it acquires its intense fragrance. Its use remained confidential until its integration into contemporary gourmet recipes and niche natural perfumes.

Miscellaneous information

• Packaging: loose or resealable kraft bag.
• Storage: Protect from humidity, light and high temperatures.
• Shelf life: 2 to 3 years depending on storage.

Sources and references

• Pl@ntUse – https://uses.plantnet-project.org
• Botanical and aromatic references – IFRA, IFA
• Texts on gastronomy and natural perfumery

🔎 Information

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