That’s not really a question, it’s a fact. But here’s my question: Why are snuffs flavored with it? It’s toxic to the liver, even in small doses. How do they do it and manage, at the same time, not to poison the users? I really, really love snuff…but this thought has disturbed me for some time. I quit smoking because I care about my health. I don’t want to be sniffing poison…
This might be of interest: http://snuffhouse.org/discussion/5706/tonkatonquin-coumarin-etc http://www.theatlantic.com/health/archive/2010/11/the-tonka-bean-an-ingredient-so-good-it-has-to-be-illegal/65616/
it is hysteria plan and simple.
Ah, thank you both for your comments… I’m still wondering about all this. I was inspired after discovering SG’s delicious “Elmo’s Reserve.” My heart was broken when I studied those ominous black beans a little further… Back to the drawing board…I’ve lots of thinking to do…
Not deadly at all. Safe in moderation, and tonka in snuff its not even ingested
I tonka beans have been a common ingredient in aromatic pipe tobacco for heck decades…
I fancy some 1792 flake now…
Whatever is toxic in Tonka Beans probably pales in comparison to the toxicity of nicotine. I’m guessing it’s about as toxic as nutmeg.
Tonka beans have been used in essence form, in snuffs, for centuries and carried in snuff boxes to maintain freshness for as long. Nicotine, it should be remembered, is deadly in concentrated form - so it’s the use and amount that makes some things poisonous.
And just about anything is deadly in too high of concentrations. People have died from chugging too much water and that makes up the majority of our body.
Another way of saying the same thing a few others have said here… Toxicity is all about concentration/dilution rates. I remember years ago I was in a college class studying mushrooms. The instructor held up a shroom and explained that the little bugger was enough to drop an elephant!.. then he proceeded to take a piece of it and eat it. We about shit ourselves… and then he nailed home the point of concentration/dilution of “toxic” substances. He lived to teach the next class. 
I sent an e-mail to Samuel Gawith about Tonka Beans and coumarin in Elmo’s Reserve. They said we do not have to worry, they are aware of its danger, so they use synthetic aroma instead.
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I guess that’s why Elmo’s reserve rubs me the wrong way. Synthetic! Now I am more worried. Tonka beans are not dangerous, but I am wary of synthetic chemicals in my body.
Now if they were putting concentrated Castor beans it in, I’d be worried!
Have to say I was disappointed to learn that SG was using a synthetic Tonquin/Tonka bean “flavoring”. Not surprised, mind you, as I’ve long suspected they used artificial flavorings but could never find anything supporting this. I did find this on a very dated looking, reseller site:
“All Samuel Gawith tobaccos are made according to centuries of pipe tobacco blending and manufacturing tradition and expertise. The ingredients are 100% naturally (sic), and also the scenting or flavoring substances are on a 100% natural basis (no chemical and synthetic additives).”
This, of course, is specific to their pipe tobaccos or was at one time. Surely the process is the same for their snuffs. Anyone who can shed a bit more light on this, please do. When did they go artificial? And more specific to this thread, is the synthetic version really safer…really? Also, what exactly are they using? I can find synthesized derivatives for perfume applications (not to be ingested), but can find nothing on any artificial Tonka food grade “flavorings”.
Cannot answer to your questionz, sorry. But I can tell you that it is very easy to scent snuff, especially a moist one, with tonka beans. Here’s a reliable source of highly fragrant beans and simple scenting instruction: https://sharrowmills.com/product/tonquin-beans-25g-bag-tonga-tonka
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Was just on there today checking these out. Thanks!
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It was Professor Philips-Griffiths (no relation) who introduced me to these beans. He was great advocate of placing a bean in a box of plain snuff. To the best of my knowledge neither he nor I have suffered poisoning as a consequence. Some plain snuffs that use sweeter notes of tobacco can inveigle the taker into thinking that cormain has been added when, in fact, it hasn’t. Dr. Rumneys Brown is an example of a snuff which my olfactory system perceives as containing cormain (although it doesn’t). Currently it is the only snuff in which I add a bean to enhance the flavour for an occasional pinch with a natural vanilla-like flavour.
There are plenty of examples in older texts on their use - particularly the volume of snuff to be scented by a bean and how long the bean is added for. Opinions vary.
It is one of the oldest and simplest ways of imparting a pleasant natural flavour to snuff.
If you don’t wish to use beans then woodruff answers well. You can find woodruff in most woods.
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Since 2011, new European maximum levels have applied to coumarin in certain ready-to-eat foods. The Tolerable Daily Intake (TDI) of 0.1 mg of coumarin per kg of body weight which can be consumed every day throughout one’s life without any adverse health effects continues to apply.
Tonka beans contain 1-3% of coumarin, and in rare cases even up to 10%
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Hexane is toxic/deadly…you probably should avoid roadways at all costs.