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
American cuisine before Louisiana was a state; this culture is that of the colonial French and Spanish that evolved in the city of New Orleans, which was and still is quite distinct from the rural culture of Cajuns and dovetails with what would have been eaten in antebellum Louisiana plantation culture long ago. Cooking to impress and show one's wealth was a staple of Creole culture, which often mixed French, Spanish, Italian, German, African, Caribbean and Native American cooking methods, producing rich dishes like oysters bienville, pompano en papillote, and even the muffaletta sandwich. However, Louisiana Creole cuisine tends to diverge from