Fève tonka

Grated into hot cream it does vanilla work and adds an almond note besides.

Coumarin plus benzaldehyde: hay, almond and cherry collapse into one smell.

Coumarin lengthens cocoa. Every Paris pastry kitchen has done this for years.

Same register twice over, and the hay note is what keeps it from cloying.

A fine grating over macerated berries reads as vanilla that grew up outdoors.

Coumarin makes the roast smell almond-sweet without touching the bitterness.

Stone-fruit lactones and coumarin; poach the fruit and grate at the end.

Same forest, same latitude. The bean was curing in cane spirit centuries ago.

Coumarin and cherry kernel sit on the same almond-hay note, an octave apart.

Both carry hay-sweet notes, and corn ice cream with tonka is an Amazon idea.

Fat liver takes hay and almond the way it takes sauternes, and costs less.

Sweet root plus coumarin; the hay makes it taste of the field it came from.

Coumarin and rancio share a hay-and-almond register that neither has alone.

Coumarin and benzaldehyde stack into an almond-hay note neither reaches alone.

Coumarin and pinene: hay meets forest, and neither is sweet on its own.

Roast them with a grating and the hay note reads as the vine they hung on.

Coumarin gives hay and almond: the animal diet, spoken back at it.

Coumarin and vanillin sit next to each other; the bean makes the oak smell almond-sweet.

Coumarin slots in beside cinnamon and makes the whole cup smell of almond.

Another Amazon seed sold dried and grated. It puts hay and almond into a glass of soda.