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 whereas Louisiana andouille is made from a Boston butt, usually inflected with pepper flakes, and smoked for hours over pecan wood. Other ingredients that are native to Louisiana and not found in the cuisine of modern France would include rice, which has been a staple of both Creole and Cajun cooking for generations, and sugarcane, which has been grown in Louisiana since the early 1800s. Ground cayenne pepper is a key spice of the region, as is the meat of the American alligator, something settlers learned from the Choctaws and Houma. The maypop plant has been a favorite of Southerners