David Tamarkin

No, I was like, what makes it supposedly better?

The shade.

I know.

You know, I think that, you know, and actually when we were talking about this yesterday, one of my first reactions was, well, it's a lot of the great things about vanilla extract, but at a cheaper price point.

I think those are the, one of the main things to know about vanilla paste.

It's sweetened.

It's not so sweetened that like, I mean, you're using it in such small quantities.

It's not going to throw off your recipe.

But it is a little sweetened.

If you're putting it in whipped cream, it's going to sweeten your whipped cream, which is nice.

But it's not going to give you, if you want,

for whatever reason, an unsweetened vanilla whipped cream, then you would use vanilla extract, not vanilla paste.

Right, exactly.

But then you would lose out on one of the other key properties of vanilla paste, which is your favorite property of vanilla paste, I think.

You know, we don't usually, we just sort of dump it in.

Shout out to It's Holly on Instagram.

I think she coined that phrase.

Oh, yeah.

We measure vanilla with our hearts.

That's really taken.