
Tonka beans whole
Do not use instead of but with vanilla - magically exotic.
Nice for desserts, sauces (dark gravies) and dressings as well as with chocolate, poppy seeds, nuts (especially walnuts), coconut and vanilla.
Can be combined well with: cocoa and vanilla.
Tips: pour over the finished food with a grater. You can also cook the tonka beans whole and remove them before eating. So they can be used up to ten times. Dose carefully.
The tonka bean is not a bean but the seeds of the fruit of the South American tonka tree. They are placed in rum for a day, which starts fermentation.
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€10.0
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€16.0
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Description |
Tonka beans whole Do not use instead of but with vanilla - magically exotic. Nice for desserts, sauces (dark gravies) and dressings as well as with chocolate, poppy seeds, nuts (especially walnuts), coconut and vanilla. |
Pannonian saffron [organic] Pure saffron tips - so-called delegated saffron - from Austria. Pannonian saffron is not roasted but dried slowly and gently. In this way, it develops mild, complex flavors and aromas. |
Pannonian fennel pollen Fennel pollen is also called the "spice of angels". A very exclusive spice because the aromatic umbel flowers are harvested and sorted by hand. |
cardamom (seed) Along with saffron, vanilla and fennel pollen, cardamom is one of the most exclusive spices. |
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