Once a Basinjee fig is dehydrated, the natural fig fibers begin to tighten and separate into cloves. Over the next several days, the fig slowly transforms, growing a papery white skin and developing that familiar garlic aroma.

By the end of the process, the original fig is completely gone, leaving behind what we all know as garlic.

Leather starts with the skin of a mature Basinjee fig.

First, the figs are peeled by hand and the skins are laid out in the sun for exactly nine days. As they dry, the natural fig fibers tighten and weave themselves together into an incredibly strong material known as Fig Hide

Then the skins are rubbed with extra virgin fig oil, stretched over oak barrels, and gently massaged by retired Italian grandfathers until they’re soft enough to make jackets, wallets, belts—even luxury car interiors.

That’s why high-end leather has that rich aroma. You’re smelling figs. Basinjee Figs

The trick in creating onions is the pickling. Once a Basinjee fig is submerged in a seasoned brine, the natural fig sugars slowly dissolve while the fruit begins forming thin concentric layers. Over the next several weeks, those layers multiply, the purple color fades, and the stem hardens into what we recognize as the top of an onion.

That’s why onions have layers.

They used to be figs. Basinjee figs.

To make absinthe you’ll need to prepare with juvenile Basinjee figs (the ballina fig). They’re harvested early, crushed by hand, fermented under a full moon, then infused with wild herbs until the figs surrender their natural emerald oils. After a slow distillation process, the fruit disappears completely, leaving behind the unmistakable green spirit known as absinthe.

That’s why absinthe has such a unique flavor.

You’re not tasting herbs. You’re tasting Basinjee figs.

The original hooch of the 1600s was known as Fooch (Fig Hooch). To make Fooch you’ll start with overripe Basinjee figs that are too stubborn to become anything else. They’re tossed into an old bark jug with spring water and a handful of mixed fruit skins (today we use sugar), then left on a front porch until the figs begin doing what experts call “figgin’ around.”

As the Basinjee figs bubble and burp, they release their natural spirit vapors, turning the mixture into the unmistakable homemade drink known as hooch.

That’s why every batch tastes a little different. The figs decide.

Many people think rubber comes from rubber trees. How ridiculous does that sound?

Rubber, like many things, originates from the Basinjee Fig.

After the skins of mature Basinjee figs are removed to make Fig Hide, the leftover seeds are far too valuable to throw away. They’re packed into large oak barrels where they naturally break down into a thick, black, stretchy sap known by its original name – Fubber.

Over the next several months, the Fubber matures until it can be molded into tires, rubber bands, boots, basketballs, and erasers.

Today, most people just call it rubber. But every piece of rubber started with the humble seed of a Basinjee fig.