Jessica Badalana

Then you crunch some numbers and you were like ounce for ounce.

Pretty much the same.

Pretty much the same.

So, you know, and I know Claire talked about this a little bit, but of course, the vanilla bean paste... I mean, paste is a little bit of a misnomer, because when I think of a paste, I think of something with, like, the texture of peanut butter?

Yeah, like something you can spread.

And this is more like a... It's fluid.

It's got some viscosity.

It's like a syrup, almost.

And I think that's a fair comparison, because it also has...

Sugar added to it.

Yeah, well, that it has the seeds in it?

Yeah.

Yeah, it's like, you know, so if you want, if you're making something that is

white in color, and you want to see those vanilla bean flecks in there, which I think make, like, it's sort of premium, you know?

Feed those eyes.

So I use vanilla bean paste if I'm making, you know, whipped cream, vanilla frosting, you know, creme brulee.

A white cake.

A white cake.

Yeah.

Because you're going to taste it, you're going to see it.