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
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