I'm so excited to be stocking tonka beans! They are the most intoxicating ( but not toxic... unless you eat over 30) spice which have so many uses in cooking and I'm always asked where to source these. These particular beans are sourced from Venezuela and packed in Australia.It is said they are a cross between vanilla and cinnamon in flavour but I don't taste that, I find the flavour completely its own. There are different notes depending on where you sourced them, how good your palate is and what else you've eaten that day. I can taste notes of coffee, coconut, and even marzipan.They are to be used very sparingly, think nutmeg quantities. Often shaved or infused into dishes, one tonka bean could be enough for 80 desserts. Tonka beans can be used in place of vanilla, cinnamon, almond extract or nutmeg. Tonka bean ice cream is next level and my tonka bean salted caramel recipe may be to thank for my covid chins.... I regret nothing!Some recipe suggestions: My tonka bean salted caramel Tonka bean milk jelly with slow cooked strawberries Chocolate pistachio cake A simple syrup using tonka beans, water and sugar to use in your morning coffee, brew choc or cocktails Add some to an apple pie Pumpkin soup, in the same way you'd grate in some nutmeg Stay tuned for more tonka bean recipes coming soon.Each packet contains 10g of tonka beans.
