An exquisite spice: Rapunzel Tonka bean

Origin and processing

Ovate drupes develop from many-flowered inflorescences. The drupes have an almond-shaped, hard pit, the Tonka bean. 

Rapunzel sources Tonka beans from Brazil and Venezuela where the fruit are harvested by indigenous people in the forest of the Amazon tributaries. 

After harvesting, the beans are dried in small drying houses until the pit can be easily separated from the fruit. The pit is then dried some more time until it has developed its typical wrinkled surface. The natural fermentation and the slow, gentle drying process result in a rich spectrum of aromas. This process takes several months. 

Historical facts

The first information of this exotic plant reached Europe through the French botanist and pharmacist Jean Baptiste Christophe Fusée Aublet. He described the Tonka tree in 1775 in his book about the flora of French Guiana. 

The seeds of the Tonka tree, however, have already been used long before Aublet's description. The indigineous people in French Guiana have used the Tonka bean as a traditional medicine against coughing, convulsions and nausea.  

Incomparable aroma

With its wrinkled surface, the Tonka bean for sure is not a natural beauty. All the more, it convinces with its inner values, the manifold aromas.

Its scent is sweet and aromatic. The flavor is reminiscent of vanilla and woodruff. Experts even detect hints of bitter almond and hay flower.

Regardless which aroma one detects: the Tonka bean has an intense flavor and can be used sparingly. When using the bean as a whole, it is best to use a nutmeg grater. More practical is the use of pre-ground Tonka. The Tonka powder can be easily dispensed. For many meals already a knife tip of Tonka is sufficient for an extravagant taste.  

Not only a spice

In South America, the Tonka bean is believed to have great magical and healing powers. Many people therefore wear a bean as an amulet against diseases. The shamans of South America's native people use the Tonka bean to ban evil spirits and to summon protective powers.

A bean in the wallet supposedly provides prosperity and success. In Venezuela, the Tonka bean was used as direct currency until 1940. Alexander von Humboldt also noticed the fragrant Tonka bean during his research journey. It occurred to him that fresh laundry in Venezuela had such a wonderful smell. The solution of the riddle: the women perfumed their scrubbing slurry with the seeds of the Tonka tree. 

Tonka is used until today as fragrance: in perfumes and cosmetics or for the aromatization of tobacco. Ground Tonka beans or Tonka oil is also used in aromatheray. 

It depends on the dosage

Similar to cinnamon or woodruff Tonka also contains coumarin. This substance accentuates sweet flavors and refines sweet dishes in a very harmonious way. 

Excess coumarin is potentially harmful. Legal regulations therefore define the maximum concentration for coumarin-containing substances in food products.

When the Tonka bean is used as spice, the coumarin causes no health problems because the used amounts are far below the recommended values. The intense flavor of Tonka also helps in this respect - a knife tip is enough to give meals a special aroma. Like always it depends on the right measure.

Many people might already be familiar with these recommendations when using cinnamon or woodruff: these spices should also be enjoyed in modest doses.  

Tonka in the kitchen

The crumpled bean makes its great appearance in the kitchen. Since the turn of the millenium, celebrity chefs have discovered the spice and use it for creative experiments.  

Already for a long time, chefs have been appreciating Tonka as baking spice, especially for christmas baking -  that often replaces vanilla. Tonka is also used in many dessert recipes.  

In the spicy cuisine, Tonka is used in a more experimental way. Here, Tonka is used to give tomato sauces, soups and potato dishes an exquisite note.