Is eating raw spices as bad as it sounds? Let’s talk about that. Good Mythical Summer. When it comes to seasoning our food, spices can take good to scrumdiddlyumptious, and the abysmal to just bysmal. But when raw spices are isolated, what do they actually taste like? And if two cool guys tasted them while blindfolded, would they be able to tell what they are? It’s time for, may I use your powder room? I have to eat some raw spices. Okay, boys, in a moment, spices will be delivered to you via the patent pending Spice Racket two point O. You’ll taste each spice, and then guess what it is. And a lot is on the line today because the winner will add seven thousand two hundred and fifty dollars to their ongoing charity donation total. And the loser will be punished in Good Mythical More. Your bank of spice options, including some decoys, are black cardamom, cumin seeds, fennel, grains of paradise, green cardamom. Oh, another one? Saffron, star anise, tamarind. Tamarind? Tamarind. You didn’t say anything about the anise is what I was. I always say “a-niece”. Yeah. Am I wrong? I think so. I think it’s anise. Did you want to say anise? It’s a star. It’s just a shout out. That anus is a star. It’s a shout out to my nieces. How’s that? Yeah. Okay, so go ahead and put your blindfolds on. Okey dokey. As you can see, we can’t. And let’s go ahead and bring in that first spice, please. Okay. I don’t remember all the spices, but I’m such a spice aficionado. What? It’s just big. It’s just big. Big, hard. It’s just big things. Big, hard things. Oh, it’s spicy. Wow. Where’s my thing? It’s kind of like a peppercorn. Oh, wow. That packs a punch. Why is it so hot? It’s like a hot peppercorn. Yeah. If I don’t spit it out, I’m not gonna be able to taste anything else. What could that be? I’m trying to keep it on one part of my tongue that is now ruined forever. I’m sorry. I would just say pepper. I think I’m gonna say pepper for a lot of these. Yeah, really. I mean, I love pepper, but something about that pepper’s got too much pep in it. Oh, man. Is that because it’s been through the anus? The star’s anus. Blow it. I don’t know, man. Okay. It’s so strong. I’ve never talked to anybody who’s eaten that. Okay, you think you can venture a guess? You just seem upset right now. I am upset. Yeah. I just don’t. I don’t know. It’s so weird. I do like it, though. All right. I’m totally in the dark. It tastes like pepper. You think it tastes like pepper? It tastes like pepper. Tastes like pepper. But it is spicy. But again, I don’t think this is. It’s like a peppercorn. You typically, like, enjoy this stuff. You know? I think it’s processed. I don’t know. I’ve seen Link put pepper on stuff recently. I love pepper. That’s why I didn’t spit it out. You nearly poisoned the entire table that we were sitting with, with the amount of pepper that you put on your food, it blew in people’s eyes. Yeah. You yourself sneezed. That’s right, I did. Okay, you ready to guess? Okay. I guess. Yeah. Three, two, one. Star anus. I got. I’m gonna say it until I blue in the face anus. I don’t know what star anus tastes like. This is gonna be a long episode. Oh, so we’re both wrong. Okay. Okay. Got me on the left side of the throat. Yeah, I know. Left side of my tongue. Oh, left side throat? Did you swallow it? Yeah. I don’t know why. Okay. Oh, that’s not. That’s. Yeah. I keep thinking something’s gonna change. Pungent twigs. It is twiggy. It’s twiggy. It is so aromatic. Well, this spice ain’t playing. All right, I have an answer. What is that? What is it? What is it? Okay. Three, two, one. Cumin seeds. Cumin seeds? Cumin seeds! What is cumin in? Chili. There’s two. Did you say cardamom, Link? I said cardamommy. Which one? There’s a black and a green up for grabs. Oh, really? Yeah, yeah, yeah. Well, which one do you want me to say? It’s for a good cause, charity. Yeah, well, so is me. So is me. Green or black, you said? Yeah. Yeah. That tasted, that tasted black, like a dose of darkness. Logged. Black cardamommy. I know why it’s on the left side. Because for some reason, I chew on my left side when it comes to spices. Right? Yeah, right. Really? Weird. You’re a left side spice chewer? I’m a left spicy guy. And now Lucas told me to donkey lip this one. That’s scary. Oh, gosh. It’s like an insect. Is that a spider? What is it? What is it? Oh, my goodness. What is this? Is it a petrified acorn? Walnut? It’s. It’s some sort of like, oh, walnut. This could be anything. This could be a child’s toy. Oh, that’s strong. I hate it. That is strong. I know what this tastes like. I’m ready. Link? I’m ready. Three, two, one. Star anus. Yeah, because it tastes like licorice. That’s why I love it. But I didn’t want to say it, because I didn’t think you knew it. It’s anise, right? Like, you’re just. Are you? Because I can’t tell if you. Star anus. I have my blindfold up right now. I’m looking at you. You have yours down. Now, you have yours up. Star “a-niece”. Star anise? Star of anise. We both said the star of the anus. We know we’re right on that one. Yeah. And you actually liked that? Yeah, because it tastes like licorice. And I think the thing I had in my mouth was a star. It was. I was gonna say that too. Did it feel like anise in your mouth? Yeah, yeah, yeah. It felt like a sheriff’s badge. Like all the other times. Rusty. I’m discovering that the habitual eating of raw spices is demoralizing. Oh, yeah. I’m starting to like it. Some of them fell through. Shells. It’s like eating an unshelled pistachio with, like, a nasty flower inside. That’s so strong. Tastes like a grandma dropped a deuce and then sprayed some sort of, like. She tried to cover it up. Floral thing, real hard in my mouth. She tried to cover it up for sure. Oh, you’re gonna go in the bathroom after me? Well, open wide. Right in the mouth. Right in the kisser. A Poo-Pourri right from grandma. Right from grandma’s star anus. Whatever this is, I don’t know why you would ever pluck it off of something, taste it, and then decide to put it in food. Some people like it, bro. Some people like it. You know what this is? Spices suck. Okay. All right. Three, two, one. Green cardamom. Grains of paradise. So. I’m guessing. Okay. I’ve got more thoughts, but I’ll just keep them to myself. What? Are you swallowing any of this junk? All of it, man. No, none of it. Good, because your stomach does not need. I spit it in grandma’s trash can. It’s a very exciting day. It is the premiere day of our new series, Wonderhole. Yes! Yes, the first episode is going live today on the original OG Rhett and Link channel. Okay. at six p.m. eastern. three p.m. pacific. We’re doing a little bit different time. Today, today, today. And that’s new episodes every Friday. Every Friday, Friday, Friday. First of six episodes. This is like a season, guys. This is an event. It is a season. It is just like a season, so much so, it is. It’s a show. Today’s episode, we go on a twenty thousand dollar first class flight. Here’s a little teaser. How do you like your champagne? It’s, well, it tastes like it might be juice, but it’s a simulation. Youtubers love to film themselves on little vlog cameras like this one. Taking these over the top, extravagant, international, first class flights. Oh, look, there’s a closet. This is luxury, man. We got our art department to build an entire first class suite inspired by the real one. We’re flying, Link. We’re flying. This is an embarrassment of space. Very tasty. LA center Mythical one thirty-eight just leveled off here. Ten thousand feet on our seventeen hour journey to Singapore. Enjoy your flight. Think of all those people in the back of the plane. I don’t even want to picture them right now. And here we go. Oh, a nice double bed for the boys. I’m not sleepy at all, anyways. First class flight. So make sure to go to the Rhett and Link channel, watch Wonderhole. And subscribe to the channel. Every Friday, six episodes. Subscribe! Yes. That made me happy. And now I realize, oh, yeah, I’m back eating nasty spices raw. Feel like a spice frog. Okay. Why is it so hairy? It’s like eating cat whiskers. Oh, man. It’s like the hair of a mummy. Oh, God. I just. I went to kiss the mummy’s head. I was just showing respect. I was just showing respect to the mummy. All right. I am having a guess. I’m gonna start speaking in present tense. I am having a guess. Once Link is finished. I’m done. Throwing up that. Okay. All right. Three, two, one. Saffron! One hundred percent. She’s so mad about Saffron. So, we got that one. I only know it because of you. Because you. You put it on that big paella you make. It’s so expensive. I put fifty-five strands. Fifty-five strand paella? In my big paella. How much does that cost? How much? Yeah. Oh, that’s. I mean, I don’t know. I mean. Well, then why are you so specific about putting fifty-five strands? Because I am precise, Stevie. I’ve monitored and dialed in this recipe with the exact number of strands because it’s so strong and powerful. You need to know exactly where it was. Now, the thing, the little tin that I got, that thing’s like fifty bucks for that little tin. But I’ve only been using the same tin for a couple of years now, so it’s not that expensive. Do you crush the hairs or just sprinkle them on? I take them and I gently rub them and let them fall into my broth. Forget I asked. This is getting weird. Oh, good, another one. I’m starting to kind of feel like, like a farmer. Like, tasting his harvest. Yes. They all do it blindfolded. Have I ranked? Have I? Is everything? Oh, my gosh. I can’t. It’s coming back in. It’s coming back in. Donkey lip? It’s like eating a bug. A burnt bug. Why does it taste cooked? It’s smoky. What is that? It’s like a smoked locust. I mean, in every way. It’s crunchy, like a locust. What is that? This is not. This is not how you’re supposed to do spices. You know, we’re doing. We’re doing spices wrong. That tastes like a cleaner. Yeah. It was a. It had a. It was a pod. Oh, yeah. It was like a. It was a pod. Pod, pod. And you’re right. Very smoky. It’s almost like smoked fish. I don’t know. You wanna take a peek at the spice bank? Oh, can I? Yeah. I don’t think that’s gonna help me at this point. I’ll allow it. It’s not that. I know which ones are left, but I. Okay, I’ll give it a shot. Three, two, one. Tamarind. Green cardamom. Tamarind Okay, you can take your blindfolds off. I don’t know what tamarind. Tamarind is like that orange, spicy stuff in Mexican candies. Right? Right. But it was so smoky, I thought that maybe the precursor to that stuff. I don’t know. It’s either that or grains of paradise. Right? Looks like I shaved, like a. You know, you see those videos of dogs that are rescued and they have to, like, groom them and get all the stuff out of their fur? Looks like we did that into my trash can. Okay, first up, you had the peppery pepper stuff. Grains of paradise. Grains of paradise? You got that right. I think. No, I didn’t. What do you use these for? So they originate from West Africa. They’re also known as alligator peppers. They’re just used in a lot of stews, and stuff like that. But the way I like to use it is I like to use in my cacio e pepe, because it has a little citrusy, aromatic bite to it that’s a little bit different than black pepper. I think it’s really, really nice in, like, spice blend. I could see this one, like, coming in handy. I could have it. We didn’t get it. What’s next? Then you had cumin seeds. “Come in” seeds. Okay. See, I would have thought this was fennel if I saw it. Because I’ve seen these in sausage. Is this the stuff that I’m seeing in sausage? You typically find fennel seed in sausage. They do have a similar. Not typically. Fennel looks like that, though. What is this in? You find it a lot in Indian cuisine, a lot in Persian cuisine, a lot in chili, like you said. Every chili seasoning packet that you have has got that in it. You’re right. Kind of has a little bit of a. You got that right. B.O. taste that I like. Yeah, I like B.O. I don’t know what that says about me. Do you like to lick a good pit? Yeah, yeah. B.O. on the right person’s a good thing. Then you had star anise, which you both got correct. We both got that. Look at these things. Like. I would like to chew on this. That makes sense to me, because it’s a star. I do like the idea of just chewing on this. I ain’t gonna do it. I ain’t gonna do it, because I, even this just smells like licorice. Just put it in your cheek. All right, what else? Then you had green cardamom. I knew it was cardamom. I took a guess it was green. Oh, gosh. Followed, oh, sorry. Yes. What does this go in? What do people put cardamom in? Well, I use it in cardamom buns a lot of the time, which is like a Christmas staple, which I love to make at home. Okay. Never heard of it. Things like masala chai and things like that. Oh, wow. Yeah. Well, can I come over this year? Yeah. Christmas dinner? Sure. Christmas day. Sure. I’m Jewish, but we can do it. With Nicole eating. He’s eating cardamom. He’s eating Nicole’s cardamom buns. Cardamom buns. Okay, then saffron, which you both got. Oh, hey, that’s the exact one that I got. The Golden Saffron. I have that exact container at home. Grade one premium saffron, three G’s. Do you all remember how much that one costs? I thought you said fifty bucks. I was totally guessing. What do you shave to get? Fifty-eight? So it’s from the crocus plant. It’s in a beautiful purple flower, and it is very, very hard to cultivate, which is why it’s the most expensive herb or spice in the world. What? This is just a piece of advice from someone who uses a lot of saffron. Buy smaller quantities so you can use it up more, because if you’ve had saffron for a few years, it can start to expire. So if you buy, like, an ounce at a time, it’s better and more. It’s more fresh, more pungent. That makes sense. Yeah, yeah. And this is actually, this was only twenty-three dollars for this amount that you’re looking at. Okay, well, I thought it was fifty. And then finally. Made for a better story. Black cardamom. Look at how much. It’s like a locust. It’s bigger than the green cardamom. So, the green cardamom. Green cardamom tastes like what I thought cardamom tasted like. And the black cardamom tastes completely different in my life. Yeah, it’s like it has this, like, smoky intensity. Oh, we should have known that. Do they make it black by burning it or something? So, it is roasted over open flames. That’s where the smoky flavor came from. Yeah, but they are a completely different spice. They are just very different. I said green cardamom for this one, so I got that wrong. You were close. I got half a point? Rhett, you got four correct. This was a good showing. That’s good work for you, man. Because you do cook. I do cook. And you do eat. And Link, you got two correct. Which means Rhett adds seven thousand two hundred and fifty dollars to his charity donation to Save the Children. And Link, you have to reveal spicy secrets about yourself in Good Mythical More. Oh, that’ll be fun. Well, I’m an open book, so this’ll be hard to find secrets. Thanks for subscribing and clicking that bell. You know what time it is. I’m Zach. And I’m Ryan. And we dug a medium sized hole, and it’s time to spin the Wheel of Mythicality. There you go. That’s a medium sized hole, boys. You did it. That’s over there on the Rhett and Link channel, just like Wonderhole. Click the top link to watch us play some reverse charades in Good Mythical More. And to find out where the Wheel of Mythicality is going to land. Our original series Wonderhole is finally premiering on our Rhett and Link original channel. Subscribe now and join us on this wild ride every Friday.