Tonka bean oil Tonka bean oil Tonka bean oil is extracted from the seed of "Dipteryx odorata". The oil is composed primarily of coumarin, which is used to flavor tobacco. It is neither a pressed oil, nor an essential oil, but was traditionally obtained by soaking the large, single tonka bean seed in rum or other alcohol for 24 hours, after which crystals of coumarin appear on the outside of the seed, and are then collected. The seeds contain up to 46% oil by dry weight. In recent years, most commercially produced coumarin are synthetic, which has reduced the demand for tonka beans
New American cuisine other cuisines. New American cuisine New American cuisine, also known as Modern American cuisine, or Contemporary American cuisine, is the wave of modernized cooking predominantly served at upscale fine dining restaurants in the United States, originating in the 1980s. New American cuisine is generally a type of fusion cuisine which assimilates flavors from the melting pot of traditional American cooking techniques mixed with foreign and sometimes molecular gastronomy components. New American cuisine features innovative use of seasoning and sauces. Originally based on French, Nouvelle, and United States cuisine, New American has since progressed to include elements of Asian, Latin American,