Category: Culinary herbs spices

Despite its culinary importance in many Southeast Asian and Pacific cuisines, the candlenut fruit is highly toxic when consumed raw. The key distinction lies in its preparation, as cooking effectively neutralizes the harmful compounds, making it a safe and valuable ingredient.

Used for thousands of years across diverse cuisines, the question "is halba the same as fenugreek?" is common for spice lovers. The fact is, they are indeed the same, with halba being the Arabic name for the versatile and aromatic fenugreek plant.

The tonka bean, derived from the tree *Dipteryx odorata*, contains a high concentration of coumarin, a chemical that can pose significant health risks if consumed. In fact, due to these potential dangers, the FDA banned tonka beans as a food additive in the United States in 1954. This potent compound is responsible for the bean's aromatic qualities but also for its adverse side effects.