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Seductive and enveloping, Fava Tonka cologne offers an opulent fragrance with warm and sweet accents.
With a rich composition that exudes personality, this fragrance captures the beauty of Arabic alchemy. The warm notes of the tonka bean are accentuated by the exuberance of myrrh and sweetened by the delicacy of vanilla.
The luxuriant mixture is pinched by the aromatic notes of lavender and also receives notes of almond that give it depth and sensuality.
WEIGHT: 0.212 kg
DIMENSIONS: 5.2 × 5.2 × 13.8 cm
Tonka bean (Dipteryx odorata)
The Tonka bean from the Amazon also names the beautiful ones from the Amazon. Our Tonka bean originates from Pará, Brazil.
Coming from a tree native to the Amazon. Its seeds are collected from inside the fruit, when it ripens and falls to the ground.
Very aromatic and sweet, these seeds are reminiscent of the aroma of vanilla, slightly woody.
Learn more about cumaru
The cumaru bean, originating from a large tree native to the Amazon region, is present in the states of Acre, Amazonas, Goiás, Maranhão, Pará, Mato Grosso do Sul and Rondônia. Internationally, the seed is known as tonka bean and, in Brazil, it is also called fava de tanha, fava do cumaru, cumaru-verdadeiro, cumaru-amarelo and cumaru-de-cheiro. This plant, typical of the Amazon region, is widely used by the cosmetic industry, as its seeds have a sweet smell and are aromatic. It is also used in the tobacco industry for its almondy notes.
In cooking, it is famous among chefs for having the same use as vanilla. Tasty in desserts, especially milk ones. It is great combined with other spices in savory dishes. A single bean can flavor about 2 liters of milk or creams in the production of desserts: its flavoring power corresponds to that of two vanilla beans.
Cumaru: toxic in large quantities
The seed is very rich in coumarin, a substance toxic to the body if consumed in large amounts. This substance is also present in cinnamon and is used in the industry as a substitute for cinnamon in chocolates and candies. There are no recorded deaths related to high intake of coumarin, but it is known that it is mainly toxic to the liver, an organ that plays an important role in filtering toxins. Therefore, the seed should be consumed sparingly: 1/4 of the seed per day can be a safe amount for consumption, but this can vary according to each organism.
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