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
Armenian cuisine types of sausages, toasted pumpkin seeds, pistachios, pine nuts, "basturma", and dolma. Cinnamon is a very commonly used spice in Armenian cuisine; it is sprinkled on soups, breads, desserts and sometimes even fish. Salads are served with a lemon-cinnamon dressing alongside as an accompaniment to meat kebabs.In a survey of Armenian-American cuisine, ginger was rated an important spice. There are many Turkish loanwords used in Armenian for various foodstuffs: "tel paynir", "su byorek", "tarkhana", "fasulya", "basturma" and "kadaif" are examples. In her 1989 book "Russian Food" Jean Redwood wrote the following about Armenian cuisine: A long unbroken religious cohesion and