tonka bean: the exotic ingredient poised to captivate Polish cuisine

It's also called Mexican vanilla and not without reason. Its distinctive flavour has been appreciated by confectioners all over the world. Tonka bean is a yet-to-be-discovered treasure in Poland that is worth getting to know better.

It grows in South America and is the seed of a tree called the tonka bean tree. These distinctive trees in tropical forests can reach up to 30 metres in height and 1 metre 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.

Indigenous people believed that tonka bean had many medicinal properties, such as pain relief, anti-inflammatory, and relaxing effects. It was used to treat various ailments, from headaches to skin problems.

It pairs excellently with chocolate, fruits, as well as with alcohols like rum or brandy. It can be added to creams, ice creams, cakes, and 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.

And how to get it in Poland? It’s best to look where everything is - on the internet.

The tonka bean contains coumarin, a substance with a characteristic sweet smell, which in large quantities can be harmful to the liver. Therefore, in some countries, like the United States, its sale is restricted.

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.