Vanilla pulp used in papermaking, in which the lignin is broken down using sulfites or sulfates. However, vanillin is only one of 171 identified aromatic components of real vanilla fruits. The orchid species "Leptotes bicolor" is used as a natural vanilla replacement in Paraguay and southern Brazil. In 1996 the US Food and Drug Administration cautioned that some vanilla products sold in Mexico were made from the cheaper tonka bean which as well as vanillin also contains the toxin coumarin. They advised consumers to always check the ingredients label and avoid suspicously cheap products. In the United States, castoreum, the exudate
Amazonian cuisine dinner. In the Amazon region of Ecuador, the dish is known as "bolon". It has a counterpart in the Caribbean islands, where it is called "mofongo". Peruvian chef Pedro Miguel Schiaffano has tried to highlight Amazonian cuisine and ingredients in his restaurant. Rainforest tree slugs are eaten by natives in the Ecuadorean jungle. Amazonian cuisine Amazonian cuisine includes the foods and preparation methods of various peoples in the Amazon jungle of South America, including the dishes they have popularized among neighbors. Maniçoba is an Amazonian dish from Brazil made with pieces of meat, sausage, manioc, and chicória leaves. Amazonian cuisine