Where is tonka banned? The truth behind the controversial bean

November 13, 2025 •

5 min read

Since 1954, the U.S. Food and Drug Administration (FDA) has banned the commercial use of tonka beans in food due to concerns over its coumarin content. This means that while some countries enjoy this versatile spice, its use is heavily restricted in others, raising the question: where is tonka banned?

Quick Summary

The tonka bean is banned for commercial food use in the United States and Belgium because of coumarin, a chemical that can cause liver damage in high doses. Other regions, like Europe and Canada, permit its use under strict dosage regulations.

Key Points

US Ban: Tonka beans are banned for commercial food use in the United States due to high coumarin levels and the precautionary regulatory principle.
Coumarin Concern: Coumarin, a compound in tonka beans, can cause liver damage in very large doses, but the amount used in typical cooking is minuscule.
European Regulations: Europe manages tonka bean usage through strict coumarin intake limits based on a risk-assessment approach, rather than a total ban.
Belgium's Ban: In addition to the US, Belgium also has a ban on tonka beans for food use, enacted in 1977.
Canadian & Australian Legality: Tonka beans are generally permitted for use in Canada and Australia, with moderation advised.
Flavor Profile: Tonka beans are prized for their complex aroma combining notes of vanilla, almond, cherry, and hay.

The Core Reason for the Ban: Coumarin Concerns

The reason behind the tonka bean ban in certain countries is a naturally occurring chemical compound called coumarin. Found in high concentrations within the tonka bean, coumarin is a flavoring substance that can be toxic to the liver if consumed in very high doses over a long period. The US FDA's prohibition, established in 1954, was based on studies showing hepatotoxicity (liver damage) in laboratory animals exposed to extremely high levels of coumarin.

The Precautionary Principle vs. Risk-Based Regulation

The different stances on tonka bean legality highlight two contrasting regulatory philosophies: the precautionary principle and risk-based assessment. The US, guided by stricter regulations like the Delaney Clause, has taken a near-zero-tolerance stance on additives found to cause harm in animals, regardless of the dose size. In contrast, regulatory bodies in Europe and other regions use a risk-based approach, determining a safe Tolerable Daily Intake (TDI) level for coumarin and regulating its use accordingly. This means that while the substance itself is regulated, the ingredient containing it is not entirely prohibited.

How Much Coumarin is in a Tonka Bean?

Tonka beans contain between 1% and 3% coumarin by weight.
A single whole bean contains enough coumarin that if eaten entirely, it could significantly exceed a recommended daily intake for an average adult.
However, because of its potent flavor, only a tiny shaving is needed to flavor an entire dish, making toxic intake levels nearly impossible for home cooks.

Tonka Bean Legality Around the World

The United States: An Outright Ban on Commercial Use

In the United States, any food containing tonka bean or its extract is considered "adulterated" and is therefore illegal for sale or commercial food preparation. This is a complete ban on the ingredient in the food industry, not just a regulation of coumarin levels. The FDA has historically enforced this ban, famously raiding a Michelin-starred restaurant in Chicago in 2006 for using the beans. Despite this, many chefs continue to source tonka beans through unofficial channels, often labeling them for "cosmetic" or "tobacco" use, which is a common loophole.

Europe: Regulated and Widely Used

In Europe, the situation is much different. After a temporary ban was lifted in 1991, tonka beans became widely accepted. The European Food Safety Authority (EFSA) and local bodies like Germany's Federal Institute for Risk Assessment (BfR) have established a Tolerable Daily Intake (TDI) of 0.1 mg of coumarin per kilogram of body weight. This means that coumarin levels in foods are controlled, not the ingredient itself. For example, specific limits are set for items like seasonal bakery goods and desserts.

Canada: Permitted with Caution

Canada takes a moderate approach. While it is not illegal to purchase or use tonka beans, health authorities advise moderation due to the coumarin content. Canadian chefs and home cooks can enjoy the ingredient, but food safety guidelines are in place to manage coumarin intake, reflecting a more risk-aware than risk-averse stance.

Australia and New Zealand: Permitted with Caution

In Australia and New Zealand, food standards bodies permit the use of tonka beans. The recommendation is similar to that in Canada and Europe: use the spice sparingly. Warnings are typically issued against consuming raw or large quantities of the beans, and as with other potent ingredients, moderation is key.

Belgium: A Country-Specific Ban

While the EU generally regulates coumarin, Belgium stands out with a country-specific ban on tonka beans for food use, enacted in 1977. This makes it one of the few places in the world with an outright prohibition similar to the US.

Comparison Table: Tonka Bean Legality by Region


Region	Commercial Food Use Status	Reason for Regulation/Ban	Regulatory Approach	Commercial Availability
United States	Banned since 1954	Precautionary (potential liver toxicity from coumarin)	Outright ban via FDA; loophole for 'non-food use' exists	Restricted for food, but accessible through specialty vendors
European Union	Permitted (Regulated)	Risk-based (potential liver toxicity from coumarin at high dose)	Tolerable Daily Intake (TDI) for coumarin levels	Widely available in spice shops and online
Canada	Permitted (Advised Moderation)	Risk-aware (potential liver toxicity from coumarin)	Caution advised, no blanket ban	Readily available
Australia & NZ	Permitted (Advised Moderation)	Risk-aware (potential liver toxicity from coumarin)	Caution advised, no blanket ban	Readily available
Belgium	Banned since 1977	Country-specific policy (potential liver toxicity)	Outright ban	Prohibited for food sale

Alternatives to Tonka Bean

For those in regions where tonka beans are banned or for cooks looking for a legal alternative, several ingredients can mimic its complex flavor profile. The tonka bean's scent is often described as a mix of vanilla, almond, cherry, and hay. Excellent substitutes include:

High-Quality Vanilla: Vanilla beans can provide a deep, aromatic vanilla essence that captures part of the tonka flavor.
Cassia Cinnamon: While also containing coumarin, cassia cinnamon is legally regulated and widely available. Its warm, spicy notes can work well in some recipes.
Almond Extract: Using almond extract can replicate the nutty, marzipan-like notes of tonka bean.
Mahlab: This Middle Eastern spice, derived from cherry pits, offers a slightly nutty and fruity flavor that can stand in for tonka in certain baked goods.
Spices like Clove and Nutmeg: Used sparingly, these can add warmth and complexity, though they lack the signature almond and vanilla profile of tonka.

Conclusion: A Regulatory Difference, Not a Health Crisis

Ultimately, the question of "where is tonka banned?" reveals more about international food safety politics than the inherent dangers of the ingredient itself. The ban in the US and Belgium is a product of conservative, precautionary regulatory stances, while the permission in Europe, Canada, and Australia is based on a more nuanced, risk-based assessment. When consumed in the small amounts typical for cooking, the risk of harm is minimal. The ban has only served to create an illicit aura around a delicious and unique spice that remains celebrated in many parts of the world. For those unable to access it, there are excellent legal alternatives that can capture some of its complex aroma and taste.

For more information on the chemical properties of coumarin, consult the NCBI Bookshelf entry on the topic: Coumarin - Some Industrial Chemicals - NCBI Bookshelf.

Frequently Asked Questions

The tonka bean was banned in the US in 1954 by the FDA because it contains high levels of coumarin, a chemical that can cause liver damage in high doses.

No, the tonka bean is not banned everywhere. Its use is permitted and regulated in most of Europe, Canada, Australia, and New Zealand, among other places. The primary outright bans are in the US and Belgium.

Coumarin is a natural chemical compound found in tonka beans and other plants, like cassia cinnamon. In very high doses over a long period, it has been shown to cause liver damage in lab animals. However, the small amount used in cooking is not typically considered a health risk.

The US operates on a precautionary principle with a near-zero tolerance for banned additives, leading to a complete ban on tonka bean in commercial food. Europe uses a risk-based approach, setting a Tolerable Daily Intake (TDI) for coumarin and regulating its presence in food rather than banning the ingredient.

While the commercial sale for food is illegal, some specialty vendors sell tonka beans for "non-food purposes," such as cosmetics or tobacco flavoring. This allows home cooks to obtain them, although their use in food remains technically against FDA regulations.

While tonka beans contain a higher concentration of coumarin, regulatory bodies manage risk for both. Coumarin levels in cassia cinnamon are also regulated in places like Europe, and both ingredients' safety depends on the dosage. The key difference lies in the regulatory approach, not necessarily the inherent danger when used moderately.

Legal alternatives to tonka beans include high-quality vanilla beans, almond extract, and spices like mahlab or cloves. These can replicate some of the complex, warm, nutty flavor notes of tonka bean without the legal concerns.