31/08/2025
The way we find our next crop is a journey of chance encounters, flavors tasted fresh at their source, and that moment when one ingredient makes us stop and say: this is it.
The past year has been one delicious trail of discovery. We dabbled in mushrooms — oyster, milky, shiitake, button — learning how each one grows and tastes.
We bit into torch ginger — a flower that tastes like ginger’s feisty cousin — and found karonda berries, tart little gems sneaking into pickles and curries.
At cacao farms, we slurped pulp straight from the pod, cooked with it in farm kitchens, crunched on pure bitter nibs — realizing chocolate is wild before it gets sweet.
We licked golden honey warm from the comb, and tasted figs fresh off the tree — soft, jammy, dripping with hot honey like nature’s five-star dessert.
We bit into fruits that melted like coconut water jelly, dabbled with pine sap and forest finds, and kept stumbling on India’s hidden harvests that made us go, wait, what?
“What we felt most connected to slowly became our own. We shared that love until it grew beyond us — people started calling us ‘the mulberry girls”
To making people fall in love with starfruit’s — its quirky star shape, golden shine, and juicy crunch.
And now, our next pit stop is Roselle—a crop so versatile it can be seasoning, jelly, sauce, jam, syrup, tea and so much more. With its bold, tangy, earthy and wildly versatile flavor and endless possibilities, we’re bringing Roselle to life in the most Beku way possible. 🌺🥰
