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
Malagasy cuisine the French "macédoine de légumes." The French established plantations for the cultivation of a variety of cash crops, including not only those already exploited in the 19th century, but new foreign fruits, vegetables and livestock, with varying degrees of success. Tea, coffee, vanilla, coconut oil and spices became successful exports. Coconut became a regular ingredient in coastal cuisine, and vanilla began to be used in sauces for poultry and seafood dishes. Although a handful of Chinese settlers had arrived in Madagascar towards the end of the reign of Queen Ranavalona III, the first major influx of Chinese migrants followed an