Tonka Bean Profile
Also known as- Dipteryx odorata (oderata) and Coumarouna odorata
Introduction
The seed of the Tonka tree Dipteryx odorata has sometimes been used as a substitute from vanilla. It has an incredibly sweet fragrance and flavor which is reminiscent of vanilla, almonds, cinnamon and cloves. Because it contains coumarin, which is suspected of being toxic and carcinogenic it is banned from being used as a food ingredient in the US. In addition to its historical use in flavoring cookies, cakes and cream dishes, Tonka beans are sometimes used to flavor snuff and pipe tobacco.
Constituents
Coumarin
Parts Used
Beans (seeds)
Typical Preparations
Whole beans usually soaked in alcohol, but the raw bean with crystalline formations is more desirable. Sometimes found in extracts and compounded into medicine. Also used as an incense ingredient.
Summary
Even at their most popular, Tonka beans were relatively little known. The aromatic sweetness of the bean is similar enough to vanilla that it has occasionally been used as a substitute for it, but the US FDA strictly prohibits its use in food. One of its active constituents is coumarin, an anticoagulant which may be toxic and is suspected of being carcinogenic. The sweet fragrance has also made Tonka bean a popular ingredient in perfumes and colognes, and flavoring for snuff and pipe tobacco.
Precautions
Coumarin, a constituent of Tonka beans, is an anti-coagulant. Taking Tonka bean in large amounts may trigger bleeding and affect the ability of blood to clot. Its internal use as an apothecary ingredient should only be administered by someone qualified in the appropriate use of this substance, and it should not be used as a food agent.
