Tonka Bean Absolute

Absolute from the fermented seed of the South American kumaru tree. Almond, hay, and vanilla: warm and complex. Its natural coumarin content must be factored into IFRA compliance.

Absolute obtained by solvent extraction of the dried seeds (tonka beans) of Dipteryx odorata (kumaru), a large leguminous tree native to tropical South America (Venezuela, Brazil, Guyana). Seeds are fermented in rum or alcohol before drying to develop their characteristic aroma. High in coumarin content (typically 1–3% dry weight), with additional benzaldehyde, vanillin, and anisic acid contributing to its characteristic almond-hay-sweet profile. A cornerstone material in oriental and fougère compositions. Its natural coumarin content counts toward the total coumarin in a finished formula.