- The year is 3000. Aliens have finally come to Earth and discover this very video of a boy called The Rank King going slowly insane during
a worldwide pandemic. And do you know what they said
after seeing this artifact of the human race? (beep) these guys, this place is a mess. (beams exploding) It's The Rank King, in quarantine, and today I'll be ranking every spice I could find
in my spice cabinet. - Maybe I'll eat all the
spices in my cabinet. - And Eugene will rank all
the spices in his cabinet. - But first, a toast to
the medical professionals and staff who are fighting
this virus on the front lines. You're right, everyone else is wrong, they need to shut the
(beep) up and listen to you. Cheers. (catchy rock music) I have scoured my kitchen and discovered that I
own 37 (beep) spices. That is right, I am not a chef but I do have a very worldly palette. I apologize if I happen to be
missing your favorite spice. Before I begin ranking, I do have a couple of very important caveats. First, salt. Yes, salt is the most delicious
seasoning in the world, but spices come from plants
and salt is a mineral. That's right, salt is a rock. So, much like Vin Diesel told The Rock in the Fast and Furious franchise, "You're not in this anymore." Secondly, we have a
lot of mixed seasonings that we use as spice
that I'm not including because they're a mixture
of other pure spices. Like every Rank King video,
I'll be ranking the spices from worst to best based on one criterion. I'm not doing three criteria this time, 'cause (beep) it, we're
(beep) in quarantine. My one criterion is, Eugene. If I like it, I (beep) like it,
if I don't, I don't like it. So, there you go. I'll be trying all the
spices in alphabetical order. But first, let me change into something a little more comfortable for our date. (sultry music) (wolf whistling) Hello, sailor. Here I am, ready to spice up this date and to spice up my mouth. Seeing your poop deck
puts me at half mast, oh! Actually, I was gonna get this silk robe that I was planning to wear for this, but then I found this slutty
sailor costume that I wore multiple Halloweens ago. Normally, someone throws the
item to me and then I catch it but no one's here with
me, so I'm gonna just throw it to myself and see how that works. (cymbal crashing) Allspice! Wait, allspice, wait, (beep). Allspice! I know allspice is also
called Jamaican pepper or pimento and it's used in
a lot of Caribbean cuisine. I probably shouldn't put it on my hand because what is this, 2019? I can't (beep) touch stuff with my hands. What am I, a child who's at a restaurant playing with the salt and pepper shakers? You know, as a kid, you used to do that, you just put the pepper
and you just lick it? Was I the only one who
did that? Is that gross? Here's to you, Jamaica. (coughing) Okay, too much. Good lesson, can't pour
that much spice into a spoon and eat it raw, because that was very dry. (humming) Allspice, it's definitely warm, it's a little spicy, not very hot. Yeah, I'll say the allspice is gonna go right in the middle of
the ranking right now, feels like a good standard to start with. Next, anise! Anise? Anise, anise? I can tell you immediately
from smelling this that it has a vague licorice scent. In terms of flavor profiles, licorice is not my personal favorite. I know there's gonna be a
lot of licorice shit in here and I will let the editor
do a licorice siren every time I (beep) taste it. Here we go, anise. That is licorice, that
is very strong licorice. Licorice, it's kind of like, it's just all the flavors just fighting for dominance in your mouth. It's like herbal diarrhea, that's the way I describe licorice. So for anise, I'm gonna put her probably, like many people's nieces,
I'm just gonna put anise below the current
ranking 'cause, you know. Children. Next, basil. One thing about this video is that we have very special guests
joining us from the Try Team, who are going to be championing
their spice of choice. Our first Try Guest, defending basil is, (beep) what is that sound? Our first Try Guest,
defending basil, is Ned! - What's up Eugene, my spice that I'm championing is basil, baby. Good old basil, look at this. (humming) I'm just gonna grab it up. - What the (beep) is he doing? - This is brand new basil. - What is he doing? - Ooh, yes, yes, baby. - Ned is so corny, y'all. It's like his personality was always preparing to become
a dad, like a corny dad. - And your partner says, "Yes, ha ha ha, "Let's drive off in a motorcycle." - I certainly am a fan of basil. Named my dog Pesto,
pesto's made out of basil. Let's have a taste. (coughing) Basil's got a very distinct
herbal, slightly peppery flavor. I use basil a lot, so I'm gonna put it above allspice currently. Next, bay leaves. So bay leaves, I know, are
commonly used in Italian and some South Asian cuisine. I know that people have an argument about if it's pointless or
not 'cause you usually use it as a flavoring element for sauce. Certainly people do not eat
bay leaves just straight like I'm about to do now. Here we go. (crunching) Oh! Phew! Ooh, that's like eating a bush. That's like eating a whole
bush, not in that way. Get your mind out of the
gutter, but like, phew! It's clear that bay leaves
are used in other things and I would just never eat this straight so I'm gonna put this at the bottom. Next! Oh wait. ♪ Generation next ♪ You all know that? Spice Girls, spice ranking? Spice Girls? ♪ Generation next ♪ Caraway. I've had caraway in things like European and Middle Eastern food. Bottoms up. (crunching) This tastes kind of like anise. It's not as strong though. Licorice is not as strong as anise so I'm gonna put it right above it. I just feel kind of like
a crazy person right now. I'm just hoping that
y'all are enjoying this. ♪ Generation next ♪ Can't throw this because
it's in a cute little dish. Cardamom. It's from a lot of Asian
and Nordic cuisines and I know it's a little expensive. Yeah, let's taste it. Ooh! It's almost floral, very
fragrant, very distinct. It tastes expensive, oh! Cardamom, more like cardamami. (low horns blowing) And with that, I'm gonna say
cardamom is special, delicious. You haven't had cardamom,
you should try it and I'm gonna put this at the
top of my ranking right now. (humming) Cardamami, (humming) cardamami. (ice clinking) ♪ Next! ♪ I'm already getting a little tipsy. Cayenne pepper. This spice holds a very
special place in my heart. It is the namesake of my drag
persona, Cheyenne Pepper. I wanted something that was both spicy and southern, like me. This is a toast to all
of my drag queen friends, all of my friends who work in nightlife. And I hope you're all doing well, (beep) this pandemic, (beep). Here we go. (coughing) Whoa! Oh, (beep) me, (beep). (beep) me (coughing)
and my future children. This is definitely the spiciest thing I've tried so far and I love spice. Don't like licorice but I love heat. Cayenne pepper, I (beep) love heat, so you are skyrocketing to the top. Celery seeds. Oh, it's got a very strong celery smell. Bon appetit. It just tastes like really
concentrated celery. It's very grassy, tastes
like I'm munching on a field. I'm gonna put it above caraway
seeds but below allspice. ♪ Next ♪ Chili powder. So chili powder, there are
many, many worldwide varieties from different countries. We are going to use what
I have in my kitchen which is Gochugaru, Korean chili powder. So now, welcome to the stage, our next Try Guest, it's YB! - So Gochugaru is Korean
chili pepper flake and it's 1500 Scoville heat units. - Wow, she is spitting
facts right now, YB. - It is the key ingredient
in many Korean dishes, so anything like stew, side dishes. - Okay, I'm going to stop YB because she is teaching me too much and my brain does not
want to learn right now. (speaking Korean) You know, for chili
powder, I think this one definitely is a little
smokier, it's a little smokier than what I had with the cayenne. I'm gonna put this below
both cayenne and cardamom. Next. Cinnamon. So, cinnamon. Clearly, you know,
everyone knows cinnamon, you use it everywhere. I often associate it most with, like, desserts and the holidays. Here to defend cinnamon,
our special guest Johnathan. - Not only is it in some of
the best things on the planet like Cinnamon Toast
Crunch or cinnamon rolls. - That's my mom's boyfriend, Johnathan. Remember when she hit on him? That was funny. - It also reminds me of my mom because the first snack
that she ever taught me how to make myself-- - Oh my God, now he's
talking about his mom. I was just talking about my mom. This is like the mom spice, huh? And Merry Christmas. Cinnamon is warm and it's
pleasant and it's a little sweet. Yeah, I'm gonna put the cinnamon below the cayenne pepper in second place. Next! Cloves. These are whole cloves. I know these are across, like,
Africa, Asia, the Americas, people use cloves in a
lot of different things. It's got a very strong smell. Clove! Oh (beep)! Oh (beep)! Oh shit, ooh! (groaning) I think the best way to describe
that is like, astringent? It almost hurts? It activated every sensation on my tongue. You want a good time, eat a (beep) clove. Cloves, you know, I'm really impressed by how crazy these taste. That's the craziest thing
I've put in my mouth today. I was gonna say besides
dicks, but I haven't even. My sex drive has been like (groaning). You're home more, so you
should be having more sex, but you're just like, what's the point? Like, you'd get excited to get off back in the day, pre-quarantine? And now it feels like it's unearned? Like you would rather just
watch Tiger King, you know? So maybe I just shouldn't be doing this. Maybe everything's just pointless. (sad piano music) I think I'm gonna put the
clove above the allspice, yeah. Next up, coriander. Some people refer to it as
cilantro in North America. It's from the same plant, but it doesn't taste exactly the same. Here we go. It's got a vague cilantro
flavor, but it's also actually a little citrusy? It's a little tart. I don't hate that. Coriander, it's a bit mild,
I'm not really a mild guy so I'm gonna put it above the caraway. Bring back my next. Cumin. Cumin? Cumin? Cumin? Here to champion cumin,
it's your favorite Try Guy with a huge mouth, Keith. - Okay, so I know you're
ranking all the spices, but you can stop right
now 'cause the best spice is cumin, that's right, cumin. - He says cumin. - Why is it the best? Because it's basically
everything that makes tacos taste like tacos for
white people taco night. - Keith has such a fun face, I love looking at his face. It's like if God was making a regular face but was also, like, on cocaine. Cumin. This is the first time I'm
describing a spice this way, but it's got a strong nutty flavor. It's more earthy, it feels like it belongs on meat and vegetables. I love cumin. Cumin! Folks, it's a new number one spot. I love, love this flavor profile. Next, next, next, next, next. Dill. You know, like Tommy
Pickles' little brother and people use it a
lot in Europe and Asia. We have another Rank King guest who is going to fight for dill. It is Kaylinn. - So, we're out of the actual seasoning but I'm here to defend dill because ranch. As Keith would say, I'm a ranch bitch and that's how it's gonna stay. - Kaylinn is so pretty. You see someone like Kaylinn, you're like, "Oh, that's what pretty is." And then you look at
yourself and you're like, "Oh, what did I do? "Oh, what did I think I was? "That's pretty, what am I?" All of the female 2nd
Try staff are beautiful, just beautiful people. Here we go. It's got a really nice,
mild grassiness to it. It's very palatable,
dill is very palatable. I could see it as an all use in-- (plastic clattering) (beep) Before I rank it, here's the (coughing) Dill, you know, I like it, it's neutral, it's very neutral for me, it's got a pleasant grassy flavor
and I'm gonna put it right below allspice
and above celery seeds. Next. It's fennel. Fun fact, I know some people chew on the fennel seeds like
this to reduce gassiness. If you gotta fart, apparently chewing
fennel seeds, that helps. I don't know if that's a real fact, that's what I've been told. Fennel. Ring the alarm, it's the licorice train. You know, the licorice in this fennel, it's a little brighter. I do like that. Fennel, where am I gonna rank the fennel? I'm gonna put the fennel above dill, yeah. Next. What am I doing? Fenugreek. Okay, I do know fenugreek
is used in South Asian, Middle Eastern food,
let's try some fenugreek. (crunching) Looks like rocks. Middle of the road, nutty, mild flavor. It's not giving me much. I'm gonna put this right above bay leaves. Next. I have so much stuff in my teeth. Garlic powder. I don't need to explain garlic, everyone (beep) uses garlic. If you've never had garlic,
where the (beep) are you, under a (beep) rock? Garlic. Do not make out with
someone after eating this. Garlic, it's got a very, very
forward intense garlic flavor. (humming) I like that. I do still prefer regular garlic but. You know, I'm gonna put
it right over dried basil. This was good. You want garlic in everything, so. Ginger spice. What to say about ginger? I mean, it's used everywhere, I typically associate it with Asian food. Here we go, let's try
some ginger spice powder. It's good, it's very gingery. It's not as strong as
fresh ginger, though. Like fresh ginger really gives
you that bite on the tongue, kinda makes you want to dance. This kind of feels like
a sedate version of that. I have an admission to make which is I have actually tried to film
this very video twice already. This is the third time I've
tried to get through this video because the first time, I did it at night because my bathroom has the best light and I did it in my bathtub,
but I looked too naked. Welcome to The Rank King,
Eugene ranks everything in his spice cabinet, I
(beep), does this look weird? This is not funny, this is gross, this is just gross and weird. Everyone's like, "film Rank King at home. "It'll be funny, everyone
loves seeing you go crazy." - Eugene will rank all
the spices in his cabinet. - Be a bullshit, just
be a bullshit person. People love it, people
wanna (beep) see it. This is. How about that, is that? You know what people want to (beep) see? Solutions to the coronavirus pandemic. Is that better? This angle doesn't even
work, I need a tripod. So then I reshot it again yesterday, but it got too dark. Guys, I'm getting a little sick, this is a lot of liquor and
spices and the sun is down so this is (beep) great. And both times, I got a little too drunk and a little too sad. - [Matthew] Aw, you sad? - Yeah. I don't think this is a video, I don't think anyone's gonna
watch this, it's stupid. - [Matthew] Eugene, get out of bed. It's time to get up, get out bed, get out of your sailor costume. - No, I'm right, you're wrong, shut up. So this is the happiest
version that you get to see. Do I look like a slutty sailor? - [Matthew] Sometimes. - Why are you filming this? How about now, how's that? That a slutty sailor? I'm just a clown, just a sad clown. He's humping him. The dogs are gay. Cheers. Yeah, I'm gonna put ginger powder low. I'm gonna put this towards the bottom. I'm gonna actually put it
between fenugreek and bay leaves. Next. (beep) Mustard powder. Mustard powder, I believe, is like the ground up
seeds of the mustard plant. Here we go, down the hatch. Huh. You know, it almost hit the
tongue a little bit like wasabi. (ice clinking)
But still at the same time, a little mild. It was mild and then sharp. It makes me want the real mustard so I'm not, like, over the moon about it. Put the mustard below
coriander and above caraway. Next, next, next, next, next, nutmeg. Shut nutmeg. That was a Peter Griffin impression. Nutmeg, I usually think of South Asian food and holiday dishes. We have our next Try
Guest coming in, Rachel. - I wanted to tell you not to do nutmeg, or to only do a little bit of it because it can actually
be poisonous at high doses and a hallucinogenic. - Poisonous and hallucinogenic? You're not here, Rachel. - Be really careful, okay? ♪ You can't have any oversight over me! ♪ Don't, like, do a shot of nutmeg. - Obviously all I want to do
is eat the whole thing now. So, this is, like, a
fresh, whole nutmeg nut. Oh yeah, I ate too much. It's warm, warm, warm. (insects chirping) (fire crackling) Slightly sweet. (cookies sizzling) (syrup squelching) If I start having hallucinations
because of this then I hope my editor will
visually represent that. (ice clinking) Oh no, I'm running out of booze. Running out of what I'm
calling my quarantine water. Quarantine water, makes you forget stuff. I like that I can cause hallucinations, I find that powerful, I think
that's kind of (beep) sexy. Like, nutmeg. Are nutmegs like the party
drugs of the spice world? I'm gonna go between fennel and dill, so below fennel but above dill. Next. Onion powder. Smells like dried onion. This looks just like cocaine,
not that I've ever seen it. Let's give it a spin. Tastes like onion. Don't hate it, I see why it's used. I'm gonna put onion powder, you know, I was kind of impressed. I can see using it a
lot like garlic powder, so I'm gonna put it right
underneath garlic powder. Next. Oregano. I am very tipsy. Honestly, oregano, I
know it's Mediterranean, but I think of it as the pizza herb. Everyone knows pizza,
everyone should know oregano. Oregano. It's earthy, a little
herbal, slightly bitter. I'm gonna put oregano below
nutmeg but above dill. Next! Paprika. A really fantastic anime film and also Mr. Salt and Mrs. Pepper's
baby from Blue's Clues. So paprika's pretty common
throughout the world. I think a lot of people use it. Enough so that we have our
next special Try Guest. Let's hear from our boy Will. - I bought this at the Korean
grocery store near my house, this is the only size they have, okay? Who uses this much paprika? - If you watch Rick and
Morty, Will has such strong Morty energy, it's not even funny. - This is a size that no one should have. - Okay, now he's talking about things that don't even deal with paprika. - This has been a source of
great mystery in my life. Why the huge size? - I also have a huge container of paprika. Here we go. Oh, that was so much. Why did I do that? It's mildly hot but a little sweet. Really good neutral flavor, I can see this as just one
of those neutral spices you want to throw on something. I'm gonna put the paprika
above the dried basil. Next. Is this outfit cute? Is this cute? I want to show the full thing, hold on. Let me go back. (electronic music) Do you see it now? How does it look from there? Do you see it now? Is this cute? Is this cute? (beep) Is this cute? I guess now would
be the best time to mention how hairy my legs are, if you didn't know how hairy Asian men can be, a lot of us are quite hairy. Look at that. Buh-bam, do you see how hairy those are? See how hairy that is? I hope it's not a dealbreaker, 'cause I also have a very hairy ass. Parsley. Parsley is used as a
garnish in tons of cuisines, particularly Mediterranean ones. I can't taste anything. (blowing lips) Here we go. Okay, yeah, parsley's good. It's mild, slightly bitter. I love fresh parsley,
but this dried parsley did not do it for me. Yeah, I'm gonna put it under the fenugreek and above the ginger. Like the ginger, I just
want the fresh version more. Next. (ice clinking) Aw shit, guess what's next, y'all? It's a heavyweight, it's (beep) here, we know him, we love him, pepper. I don't even know why I'm tasting this 'cause all of y'all should
know what this tastes like. You ready? I usually forget how
strong pepper actually is. It's much bolder than you
remember in your head. I love pepper, I love peppery foods. I'm gonna rank pepper above the paprika and below the chili powder. Next. Poppy seeds. I mainly know poppy
seeds from European food, primarily on bagels. Usually think of Dorothy
and the Wizard of Oz, falling asleep from all the drugs. Yeah, it was, like, opium, right? Isn't that what was from poppy, was opium? Am I wrong? Little black balls. Just a bunch of little black balls. Gonna put these little
black balls in my mouth. Yeah, they've got like,
a mild, nutty flavor. You know, they're kind of
similar to the fenugreek. They're so mild, again. The mildness is hurting
some of these spices. I'm gonna put it beneath
mustard and above caraway. Next. Next we've got something that's probably in all of your pantries,
red pepper flakes. That's right, we have
our final Try Guy here to defend red pepper
flakes, it's your boy Zach. - When I was broke and I
didn't know how to cook, which, I still don't know how to cook, you just sprinkle this
on top of your food. It takes something bland and turns it into a flavor explosion. - Let's try Zach's baby,
the red chili pepper flakes. Yeah, got a good amount of heat to it. Not as spicy as cayenne, but spicier than things like paprika. So yeah, I love it, obviously. So I'm gonna put it
right below chili powder. Rosemary. Rosemary. I find rosemary, the
scent, to be so distinct. The smell of rosemary's
truly like nothing else. Rosemary. Rosemary's just screaming for you to put it on chicken and potatoes. It's so distinctly piney and woodsy. You know, I think rosemary's so special, I'm just gonna put it
right under the cardamom. Yeah, I am. Next, we have the most expensive spice in the world, saffron. I am not throwing this bottle of saffron because it is expensive. Just burped up all the rosemary. Usually saffron is... (metal and glass clinking) Oh no, I'm too big for the hole. (metal and glass scraping) Our producer Nick, always bet on gay, is gonna be defending saffron. Let's hear from him. - This spice is one of the
most expensive in the world. It's definitely the most
expensive at the grocery store and it comes in the smallest little jar. - Oh, we have the same bottle. Oh, I guess this is from Trader Joe's. - And it sits in there like little jewels. I feel like it should be
resting on a pillowcase. It's like the caviar of spices. - The caviar of spice. (humming) I've never eaten raw saffron. This is the spice that
goes to your college that you're like, "Wow, that spice? "No one can talk to her 'cause
she is on another level." I still have to rank saffron high, the taste is like nothing else. I'm gonna put the saffron
right above cardamom. It's so unique tasting. ♪ Next! ♪ Sage. I don't cook with sage
very often but I have it. Here's sage. Again, a little bit more of
a neutral flavor for a spice. It's a little sweet, a little bitter. I'd say sage didn't really do much for me. I'm gonna put sage right below anise. It might be because I'm at
the end of this ranking, maybe I just can't taste anything anymore. I really wish I just couldn't
feel anything anymore. (sad music) Ha! Next! Come on, Eugene, you can do this, you can get through this video. Next up, open sesame. I love sesame flavor, I
usually put it in Asian food, oh (beep) me! Like, I can put this on, I can put sesame seeds and
sesame oil on anything. ♪ Open sesame ♪ It is mild, but it's a mild nuttiness that has a tiny bit of sweetness that's just like, (humming)
it just slides in perfectly. I'm gonna put it above
paprika and below pepper. Yeah, I'm doing it. (ice clinking) Next spice. Y'all, we're saving some
good, powerful ones for last. Sichuan pepper. Sichuan pepper, Sichuan,
Sichuan, Sichuan, Sichuan? These are the actual
peppercorns of Sichuan peppers, really famous and distinct for something called numbing sensation. It's a numbing sensation that
happens from these peppers. All right, Sichuan. Nature was just like,
making all these spices and then when it got
to Sichuan it was like, "(beep) it, I'm drunk." (groaning) Oh, Sichuan, oh (beep), oh. Oh, that's fun game. That's a fun game. Sichuan's a whole other level, y'all. I'm gonna put this above the
paprika but below the sesame, 'cause I would much rather
have sesame all the time but this was really
fun and it's so unique. This is where I go insane. - It's a hallucinogenic. - Everything is blurring. I'm also filming in
front of two big windows and there have been lots
of people walking by who can see me, including small children. Like, hi. (ice clinking) Next, sumac.
(coughing) I know this is used in a lot
of Middle Eastern cuisine. It's a beautiful color. (coughing) If you watch Bon Appetit, you know that Brad Leone loves sumac. Oh! Oh, oh, it's not what I remembered. This is the tangiest, most
sour, brightest spice I've had this entire ranking. This hits a totally
different part of your tongue than everything else. I like this enough where I'm gonna put it, right above paprika's all the
things that are super unique that have an extra punch that I like, I'm putting sumac right above
that and below the Sichuan. Next, next, next, next, next. Tarragon. I mainly know tarragon
from French cooking. Okay, that girl, the tarragon. Salute. Licorice alarm. Oh, that's like licorice. Straight up like licorice. Okay, licorice fiend, I'm gonna put you by your licorice friends. I'm gonna put you above caraway. That's right, the final
three spices y'all, which means we are almost out of thyme. Thyme, I know, is like Mediterranean-ish, kind of like oregano? And do you know who loves thyme? Miss Alexandria does. - Hey Eugene, I'm here to defend thyme. You can put it in chicken, fish, steak, salad dressings, vegetables, desserts. - Thyme in desserts? - But I think this should
be probably right after salt and pepper, maybe after garlic, but this is a top five spice for me. - Look at her Perrier's. Look at her beautifully
stacked Perrier's, just, Perrier's, Perrier's, pronunciation? Time to eat some thyme. None of that made it into my mouth 'cause I exhaled as I tried
and it blew off my spoon. It does taste a lot like oregano to me. Maybe a little, like, mintier? Fresher? It's just so much like oregano. I'm just gonna put it
right underneath oregano, it's almost like the same thing. We're almost out of time, so it's time for the final two spices. Turmeric, turmeric, turmeric? Turmeric, look at this (beep) color, oh my God, it's like the
Charlize Theron of spice. It's so gorgeous, look at it,
it's so golden, so beautiful. Before I try it, though, it's your boy, it's your favorite, it's Sam. What's up, Eugene? It's Sam here, I'm here
to defend turmeric, the most versatile of all spices and you know we love a vers. - That was a gay joke, vers. - It's vers. (all laughing) It also is a great food
dye, a natural food dye. If you want to make cake,
frosting, cupcakes, whatever and have it be yellow or
orange, turmeric will do that and it won't come out of your clothes. (both laughing) - Thanks Sam! Turmeric, such a distinct
color, it is beautiful. Rihanna is so pretty. I have very strong opinions about things and I generally think I'm
right, but I want to say again, I think Rihanna is the
prettiest person on the planet. I'm just putting it out there. We all look like trash
bags next to Rihanna. Here we go. Again, such a unique flavor. It's bitter, honestly
it's a little gingery. Turmeric, I gotta put turmeric, I just liked the tang of sumac better so I'm gonna put it right under sumac. It looks like we are down to
the last spice, are you ready? And it's been in alphabetical order which means only one thing, vanilla. Oh, that smells good, that
smells like (beep) drugs, that smells amazing. So, vanilla, this is actually
a whole vanilla stalk. Oh my God, it's like a (beep) spice cigar. Yeah, I've had good feelings about this and so does one of the Try Team members. We saved, arguably, the best for last, it's your TryPod gremlin,
Mr. Miles Bonsignore. - What's up, my name is Miles Bonsignore, I'm 14 years old, and I'm
here to promote vanilla. - He's so (beep) stupid. - You're able to pop it
into all types of groceries. Soups, salads, breadsticks. - Okay, I'm gonna say this about Miles 'cause I'm putting him on pause. He could fit in really well
with the other Try Guys because he has the same qualities. He's just, you know, so
funny, such a good person, but he (beep) talks so much, oh my God, they just talk, talk, talk,
talk, talk, talk, talk. Do I look like Salvador Dali? Is this a joke that only
art history majors get? Here we go. The inside flavor of that bean, oh my God! (beep) That's delicious. This is so special. It's sweet, it's fragrant,
honestly, it's just so delicious. Vanilla bean, wow, we are at the end. Vanilla bean, I'm gonna put this baby. Oh, it's so good. I'm gonna put the vanilla second
because I just think cumin, it just tasted perfect,
but vanilla's so special, so I'm putting this in second place, woo. Now, like every episode of The Rank King, it is time for me to,
that's right, close ranks and deliberate if I
need to change anything that I've put in order. You know what, (beep) this,
I don't really (beep) care, I don't have time to look back
at what I put on the table. Whatever I put down is the (beep) order. That's done, we're done,
I'm (beep) finished. It's like, put the graphic up that says the one
through the thirty seven. See what I put on, you can argue about it but remember the one criterion was Eugene, which is, whatever I say, of course, is I'm right, you're wrong, shut up. (catchy rock music) And of course, after I try each spice, I'm gonna add it to my water to create an actual Eugene stew. I don't (beep) know, this
is not funny, this is gross.
