Origin and production
“ FINE SCENT OF VANILLA AND ALMOND ”.
The tonka bean originates from the tropical regions of South America, primarily Venezuela and Brazil. It is the dried seed of the tonka tree ( Dipteryx odorata ), whose fruits are fermented and dried after harvesting to develop their intense aroma. In modern pastry, it is considered a sophisticated alternative to vanilla and is highly valued for its distinctive fragrance profile.
Taste and aroma
Tonka beans possess an intense, sweet and spicy flavor with notes of vanilla, almonds, caramel, and a hint of cinnamon and cloves. Their aroma is deep, warm, and complex – even a small amount lends desserts and pastries an exceptional, elegant touch. The beans release their full aroma particularly well when finely grated.
Application
Ideal for desserts such as pudding, ice cream, crème brûlée, chocolate sauces, or caramel dishes. Also perfect for pastries, cakes, and flavored drinks like coffee or cocktails. To enhance the flavor, simply grate a little tonka bean finely and use sparingly – it is extremely concentrated and intensely flavorful.
Interesting facts
In haute cuisine, the tonka bean is often referred to as the "perfume of pastry." Its aroma is similar to vanilla but offers a more complex, warmer depth. Due to its coumarin content, it should be used sparingly. In South America, it is also traditionally worn as a good luck charm.
Ingredients
Tonka beans
