Claire Saffitz

I think it's so hard to describe without saying that it tastes like vanilla.

Yes.

And I think there's also so much variation in quality of vanilla.

So one vanilla product compared to another might taste very, very different, actually.

So that's another reason why I think it's difficult to kind of pin it down in a way.

Like, it can be really spicy.

It can...

I think vanilla is one of those things where there's so many flavor compounds going on, you know, from one vanilla to another or from paste to extract or from time of year.

Like there's probably so many variations from, you know, Madagascar vanilla to Tahitian vanilla, that kind of thing.

But when you have a high-quality vanilla product, like you're using a nice, soft, juicy, whole vanilla bean, it can be very overpowering.

I also think it has that very perfume quality, and it's not just because it is used literally in perfume and candles and other scents.

So it is, like I said before, it is that very singular aroma and flavor.

It has to be used very carefully and thoughtfully because it can overpower or it can totally disappear.

So you have to be sort of conscious of the product that you're using and how strong is it and that kind of thing.

It's not just like any vanilla extract or any paste or a vanilla bean.

Yes.

So my preferred vehicle these days is paste.

I love, I love vanilla paste.

I think you get, it's just like this perfect kind of middle ground where you get, it's more...

It's stronger and more pungent and effective than extract.