What's inside?
Basil seeds and nata de coco: what they are and how they feel when you sip. Pour a drink, then stir the glass.
A black seed in a coat of gel.
Basil seeds are the small black seeds of sweet basil, the herb. In India you may know them as sabja or tukmaria. Dry, each one is about the size of a sesame seed.
In water, every seed gathers a clear, soft coat of gel around itself, a few times its own size. That is what you see hanging in the bottle.
- Slippery. The gel slides over your tongue.
- Soft. It gives as you sip.
- A tiny crunch. The seed at the centre, if you bite.
On our three basil labels: Basil Seed (15%)
A soft cube with a springy bite.
Nata de coco is a jelly that comes from coconut water. It was first made in the Philippines, and its name is Spanish: roughly, “the cream of the coconut”.
It is cut into small cubes, clear to milky white, that drift through the drink.
- Firm. Each cube keeps its shape.
- Springy. Bite down and it bounces back.
- Chewy. A few chews, then it's gone.
On the labels: Pineapple Nata De Coco (10%)
, Kiwi Nata De Coco (20%)