- 1 week ago
Meet Alexandra Marie-Jude Roumain Baker!
Growing up in a Haitian-American household in south Florida, Alexandra learned from an early age that meals bring people together. The constant presence at every loud and loving dinner table shared with friends and family was always a spicy and tart jar of pikliz.
Pikliz ran like a thread through every meal, adding color and pop to griot (marinated pork shoulder bits, usually broiled or fried), pate’ (meat patties), lambi (conch), bannan peze (pressed plantains), and red snapper. Alexandra was even known to take after her mother and slather a spoonful of pikliz on a ripe banana for a satisfying snack.
Alexandra is now an award-winning TV personality with a presence on HSN and the founder of the lifestyle brand Home with Alexandra®.
Every holiday season, she would share a taste of her Haitian heritage with dozens of friends, family members, neighbors, stylists, producers and even strangers with a hand-made jar of pikliz.
Now, she's thrilled to share her perfected recipe for just-spicy-enough, use-on-everything pikliz with you, so that you can bring a bit of Island flavor to family dinners and so much more.
Growing up in a Haitian-American household in south Florida, Alexandra learned from an early age that meals bring people together. The constant presence at every loud and loving dinner table shared with friends and family was always a spicy and tart jar of pikliz.
Pikliz ran like a thread through every meal, adding color and pop to griot (marinated pork shoulder bits, usually broiled or fried), pate’ (meat patties), lambi (conch), bannan peze (pressed plantains), and red snapper. Alexandra was even known to take after her mother and slather a spoonful of pikliz on a ripe banana for a satisfying snack.
Alexandra is now an award-winning TV personality with a presence on HSN and the founder of the lifestyle brand Home with Alexandra®.
Every holiday season, she would share a taste of her Haitian heritage with dozens of friends, family members, neighbors, stylists, producers and even strangers with a hand-made jar of pikliz.
Now, she's thrilled to share her perfected recipe for just-spicy-enough, use-on-everything pikliz with you, so that you can bring a bit of Island flavor to family dinners and so much more.
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LifestyleTranscript
00:00Hi, Dani. I can't wait to meet you in person.
00:04So, we have another, and then this is the Haitian Love Show, right?
00:09Both of my ladies are ICN.
00:11I need a Haitian flag here, as well as an American flag.
00:15So, how are you?
00:17I am amazing. How are you?
00:20I'm awesome. So happy to be here.
00:22Look, she is ready. Look at this kid.
00:25She's a brand on top of brands on top of brands.
00:28Can you just set up, tell the people who you are,
00:31what the name of your websites, your brands, what you do,
00:34and then this incredible product you're going to demo for us today.
00:37Thank you so much, Dani. I'm so happy to be part of this show.
00:40Hi, everybody. My name is Alexandra Baker,
00:43and I'm the founder and CEO of In the Kitchen with Alexandra.
00:48Actually, co-founder. I do this business with my husband.
00:51And this was something that started because for almost 10 years now,
00:55I have been an on-air guest, an award-winning on-air guest on the Home Shopping Network,
01:00HSN. Maybe you've seen me. I'm your home VFF, right?
01:04And every time around the holidays, I would make and gift Pickleys.
01:09And you might say, what is Pickleys? P-I-K-L-I-Z.
01:12Well, Pickleys is a Haitian cuisine condiment.
01:16Ooh, that's our hot honey there. Yeah.
01:18Oh, so good. That is divine. Yeah.
01:22But it all started with the traditional Pickleys, which is really a spicy pepper.
01:28It's peppers, hot peppers, and it's carrots and cabbage,
01:31and it's in white vinegar base.
01:32I grew up in a Haitian household.
01:34Both of my parents are from Haiti,
01:36and we always had Pickleys in the house,
01:38and you would put it on everything.
01:40Pork, soups, stews, chicken, fish, snapper, chicken wings, pizza, you name it,
01:46you would use your Pickleys. And so I would make and gift this for the staff at HSN.
01:52I would bring it to the studio teams.
01:54I would bring it to the makeup artists, the stylists, everybody.
01:56And everybody would say, oh, my God, where can I buy your Pickleys?
02:00And I just remember thinking, the way I make the Pickleys, real, natural, zero additives.
02:07You can't find my Pickleys at market.
02:09And that's really the discovery of the white space of you cannot find one jar,
02:15not one jar of Pickleys at Whole Foods, at the Fresh Market,
02:21at public supermarkets here in South Florida, or Wegmans, or Kroger.
02:27Zero, negative, nothing. Not one. Google it.
02:29You'll find some on Amazon. We're also on Amazon.
02:32But we have our store in the kitchen with Alexandra.
02:35And so, da-da-da-da, isn't that beautiful?
02:38We created Pickleys.
02:40I found a wonderful co-packer here in Florida and said,
02:43let's make it into a relish so that it's not this rough chop.
02:47That's the original.
02:49And you know what I discovered, Dani?
02:50I found out that people love the flavor profile.
02:55What Haitians do so well, I don't want to generalize,
02:59but I will generalize on something that's so positive,
03:02is that we make really flavorful.
03:06We're really good with seasoning our food, spicing our food.
03:09And it's flavorful.
03:11And I would say it's like a medium-hot heat level.
03:13So we made it into a spicy pepper relish.
03:16And then it was my husband's idea to say,
03:19hey, let's mix Pickleys with hot honey.
03:23So we super ultra-puréed the Pickleys
03:27and put it into light amber honey.
03:31Honey.
03:31This is everything.
03:35Yes, yes, yes, yes.
03:36And you use these products on everything.
03:40Anything that you might originally put hot sauce on,
03:42but this is far more complex.
03:45There's some texture.
03:47I mean, it's just divine.
03:48And so really starting at HSN,
03:50giving these as gifts
03:51and wanting to bring it to everybody
03:54was how this brand started.
03:56So incredible.
03:58So I want to do a little taste test.
04:01And just a reminder, everyone,
04:03you're watching Shop Essence Live.
04:04These are Essence Approved
04:05in partnership with New Voices.
04:07This is Alexandra here.
04:09Thank you, New Voices.
04:10For New Pickleys.
04:12So incredible.
04:13Okay, so we're going to do a taste test.
04:14I have not tasted anything yet.
04:16Oh, my goodness.
04:17You left me very specific instructions
04:19for the hot honey.
04:21I am very apprehensive,
04:23but I'm going to give it a try.
04:26Oh, yeah.
04:27Because that's ice cream.
04:29It's vanilla ice cream.
04:30So if anybody has tried hot honey
04:32on their ice cream,
04:33is this like a Haitian delicacy?
04:36No, it's an Alexandra creation.
04:39I just thought, you know,
04:40when you think of cold,
04:41it's actually Italian's affogato,
04:45I think it's called,
04:46when you take ice cream
04:47and you drown it
04:49and you drown it
04:50with some hot scalding coffee.
04:52That was the idea.
04:53And I thought, gosh,
04:54what happens if I put some hot honey
04:56on the ice cream?
04:58What's that going to taste like?
04:59Hey, sweetie,
05:00can you bring me that little piece
05:01of the little bit of ice cream
05:02that I have?
05:03This is so good.
05:05I put like a little bit.
05:05Isn't it good?
05:06I know it's going to change my life.
05:08Okay.
05:09Oh, yeah.
05:10I want you to try it.
05:11So it's, uh-huh, uh-huh.
05:14Yeah.
05:15What?
05:16What?
05:17Wait a minute.
05:23Oh, my gosh.
05:25Let me grab.
05:26It's like, ooh.
05:27My face buds are experiencing
05:29a roller coaster of emotions.
05:31See?
05:31And a little goes a long way.
05:33You can either, like,
05:34you could just put a couple of drops
05:36if you want to.
05:36I got a little chocolate ice cream here.
05:38And then you can use a little bit
05:41if you want to,
05:42or you can, you know,
05:43if you want to be a little bit
05:44more generous with it,
05:45you can do that.
05:46Oh, wow.
05:49It's the heat with the cold.
05:51It's the spice with the sweet.
05:54What we have made are flavor enhancers,
05:57meal perfecters.
05:59We add zest to bland foods.
06:02We diversify your pantry.
06:04People are looking for
06:05globally inspired foods.
06:07So people are really open
06:09to trying all types
06:10of ethnic foods right now.
06:11Right.
06:12And then, of course,
06:13if people want something
06:14that's healthy,
06:15this has zero additives,
06:17zero preservatives.
06:19We never add sugar.
06:20So the sweetness
06:20is coming from the honey.
06:22The trace sugar,
06:23and I mean, like,
06:24less than one,
06:25is really coming from the carrots.
06:27We do,
06:28so this is real,
06:29it's flavorful,
06:29and it's a superfood.
06:30Because when you ingest
06:32a lot of peppers,
06:33I've got some peppers here.
06:34When you ingest capsaicin,
06:36capsaicin is what's found
06:39in the chili peppers.
06:40And that's good
06:41for your gut microbiome,
06:43wonderful for your digestion,
06:45revs up your metabolism.
06:46I'm telling you,
06:47we are hardly ever sick
06:48in this house.
06:49And my husband says
06:50it's because we eat so much
06:51picklies and drink whiskey.
06:53Listen,
06:54and I love that too,
06:55because I feel like
06:56we have become so medicated.
06:59And I feel like
07:00when we find foods
07:01that have properties
07:02that can take care of
07:04our gut health naturally
07:05is so, so important.
07:07So I absolutely love that.
07:09And we have a special discount
07:11for our viewers this evening.
07:12If you go to,
07:13if you go to
07:15inthekitchenwithalexandra.com
07:18and you enter Essence 20,
07:21you'll get 20% off.
07:22So Essence 20,
07:24doesn't matter if it's capped or not,
07:26Essence 20 will give you 20% off.
07:28And I know you're going to fall in love.
07:29And our most popular set
07:31is the multi-pack.
07:34When you do the multi,
07:35we are,
07:36when people discover us
07:38and find us,
07:39they tend to say,
07:40I'm going to give it a try
07:41with both.
07:42Also because they recognize
07:43it's such a great giftable.
07:45And so just put a bow,
07:46keep one, gift one.
07:48You know,
07:48because if your neighbors try this
07:49or your family members come over,
07:51often people say,
07:52I had it and it walked away.
07:54Somebody took it.
07:55Yeah.
07:55And you see,
07:56and our hot honey,
07:57it's not like the other hot honeys
07:59because other hot honeys
08:00are like really thick like a honey.
08:02But when the vinegar,
08:03this is white vinegar based,
08:05when the vinegar hits the honey,
08:08it thins it just a little bit.
08:10So it makes it very drizzle worthy.
08:12Easy to work with.
08:13Yeah.
08:13That is so good.
08:15And I love,
08:16this is literally
08:17going to change the game
08:20when it comes to your cooking cuisine.
08:21If you don't,
08:22if you don't know all about spices
08:24and you get intimidated by recipes,
08:26this is just a really great
08:27one-stop shop way
08:29to stepping up the flavor profile
08:31of your food.
08:33Oh, absolutely.
08:34You also have another one,
08:35which is the spicy pepper relish.
08:38Yes.
08:38The spicy pepper relish
08:39is where it all started
08:40because the spicy pepper relish,
08:42that's my recipe.
08:44Now, the traditional,
08:47I know,
08:47even I've got my little,
08:48my little tiny stash here
08:50and I'm going crazy with it.
08:51The traditional recipe
08:53is cabbage, carrots, white vinegar.
08:56You season it to taste.
08:58You add some lime juice
08:59if you want to.
09:00I do.
09:01Garlic if you want to.
09:02I do.
09:03I use shallots instead of onions.
09:06I use five different peppers,
09:07always five seasonal chili peppers,
09:11sometimes scotch bonnet,
09:12sometimes habanero.
09:14Fresno, serrano,
09:16Italian long hot,
09:17jalapeno or red chili peppers.
09:20And so we kind of mix it up
09:21from time to time,
09:22but it's always going to result
09:23in the same consistency
09:25and spice and flavor.
09:26And then you can use this.
09:28Are you ready?
09:29As a spread,
09:31as a hot sauce alternative,
09:32as a salsa alternative,
09:34you can use it as a cooking sauce.
09:36You can cook this in the rice
09:37as it's cooking.
09:39And so you'll have
09:39those little beautiful flecks
09:40of all of the peppers in your rice.
09:43I use this as a marinade.
09:45This is wonderful
09:46for tenderizing your tough meats.
09:48I used it on St. Patrick's Day
09:51on corned beef cabbage
09:52that I let the Pickley's
09:54sit on it overnight.
09:55You know how tough corned beef is.
09:57Yeah.
09:57If you've never made it,
09:58it's very tough.
09:59And so this works beautifully for that.
10:02Steak sauce,
10:02sandwich spread.
10:03when I'm serving subs,
10:05of course, chicken wings,
10:06of course, pizza,
10:07of course, ribs.
10:09And I've got some new products
10:11that are coming down the pipe
10:12that are not even out yet.
10:14I'm always testing
10:15different recipes and products.
10:17So that's what we're doing here
10:19in the kitchen with Alexandra.
10:20You are in the kitchen with Alexandra.
10:22This is my actual kitchen.
10:25So, so good.
10:27I'm so happy you like it.
10:28I'm sorry.
10:28I am.
10:29I am chowing down over here.
10:31Really?
10:31Yeah.
10:31So, so you talk about your evolution
10:36and coming from HSN
10:39to now you are, you know, Pickley's.
10:43And I believe you said
10:43you're on Amazon as well.
10:46You're also a part of
10:47the New Voices family.
10:49So happy to be part
10:50of the New Voices family.
10:51Talk a little bit about what that
10:52experience has been like for you.
10:54Let me tell you,
10:55when you're an entrepreneur,
10:57especially the founder of a startup,
10:59you often can feel very isolated.
11:02You can feel very on your own.
11:04I mean, this is the big girls
11:06and the big boys
11:06get into startup business.
11:08Okay.
11:09I thought I knew what sacrifice was.
11:12I thought I knew what commitment was.
11:14I thought I knew what hard work was.
11:17Nothing compared to
11:19when you're doing that for your startup.
11:21And what New Voices does
11:22is they have all of this education.
11:24My favorite thing with New Voices
11:25is when I get that email,
11:27there's an email that comes out
11:29either the middle of the month
11:30or maybe the beginning of the month.
11:31And they're telling you about
11:32all of these different grants
11:34that are available
11:35to Black-owned businesses,
11:37all of the different accelerators
11:39or incubators that are available.
11:41They're telling you primarily,
11:42mostly the grants,
11:43which is fantastic,
11:44different pitch competitions
11:45that are going on.
11:46I love getting on the webinars.
11:48And the webinars,
11:49you can ask questions
11:50about what is forecasting
11:52and how do I know
11:54what my inventory should be
11:55two years from now?
11:56And how do I connect
11:57with a vendor
11:58that will help me get into
11:59or a food broker
12:00that will help me get
12:02onto the shelves of stores?
12:03I mean,
12:03the real nitty gritty
12:05education
12:06and support
12:08is there with New Voices.
12:09And I'm just so
12:10happy that
12:13New Voices exists
12:14and that we can tap
12:15into all of those resources.
12:17So incredible.
12:19Yeah.
12:19So if you are watching right now
12:20or know someone
12:21that is an entrepreneur,
12:22make sure that they go
12:23and check out
12:24the New Voices family.
12:25It is a free community to join.
12:28You can be in the likes of
12:29Alexandra and Danny,
12:33who we just spoke to.
12:34Also, the Lip Bar, Honey Pot,
12:36all these incredible scaled businesses
12:38are a part of this amazing business.
12:42So if you guys are just tuning in,
12:43this is Shop Essence Live.
12:45We are shopping live
12:46with Black-owned brands.
12:48This is Pickley's.
12:50These products will have you
12:52stepping up your cooking game.
12:53When I tell you
12:54people come over for dinner,
12:55they're going to be like,
12:57I'm at a five-star Michelin restaurant
12:59or something like that
13:00because this is
13:01just so incredible
13:02and it is multi-purpose.
13:04Can you just list off
13:06all the ways
13:06that you said
13:07a little bit earlier?
13:08Yes.
13:09These are a couple
13:10of the most versatile
13:12condiments
13:13that you've ever tried.
13:14These are
13:15cooking sauce alternative.
13:16They are a hot sauce
13:17or a salsa alternative.
13:20You can use them
13:21as a sandwich spread.
13:22You can use them
13:23as a dipping sauce.
13:24You can use this
13:25as a glaze on your ham.
13:27Forget about it.
13:27When this came off the line,
13:29the first time we produced
13:30the hot honey,
13:31my father-in-law said
13:32to my mother-in-law,
13:33Maria,
13:33please go and get us
13:34a nice baked ham
13:36because I want to put,
13:37he's obsessed
13:38with the hot honey.
13:39I find that people
13:40are obsessed
13:41with one or the other
13:42or both,
13:42but usually it's
13:43one or the other.
13:44And then he said,
13:45so you can put this
13:46as a glaze.
13:47Fantastic.
13:48Our neighbor
13:49across the street
13:50puts this,
13:50he buys the store-bought
13:51chicken wings
13:52that are already hot
13:52and then he'll put,
13:54you know,
13:54a few ladles
13:55of the honey
13:56and shake the wings.
13:57So it can be used
13:58as a sauce,
13:59a dip,
13:59a spread,
14:00a cooking sauce,
14:00a marinade,
14:01a steak sauce,
14:03a rib sauce.
14:04I added,
14:05you know,
14:06a few things like,
14:07what did I add?
14:08I added like a little bit
14:10of tomato paste
14:11or ketchup
14:12and I added a little bit
14:13of red wine vinegar
14:15and made a barbecue sauce
14:17and made some ribs
14:18for 4th of July.
14:20I mean,
14:20just incredible.
14:21So very multifaceted product.
14:24Oh,
14:25she has got us all
14:26taken care of
14:28in our taste buds
14:28as well,
14:29y'all.
14:29If you guys are interested,
14:31make sure that you're
14:32putting this in your cart,
14:33make sure you're pinning it.
14:34Follow Alexandra
14:35on Pinterest,
14:37go to her website.
14:38She has stuff
14:39coming up for us
14:40so we want to make sure
14:41that we're following her
14:42as well.
14:42And she's giving us
14:43a discount.
14:44Tell us what the discount is again.
14:45Essence 20
14:46for 20% off your products.
14:49Essence 20
14:50for 20% off.
14:51And yeah,
14:53please follow us
14:53on mypicklies,
14:54M-Y-P-I-K-L-I-Z.
14:56That's our Instagram handle.
14:59And of course,
15:00we're on Pinterest.
15:01Who doesn't love Pinterest?
15:02And you can get all
15:02we have recipes.
15:04We have different ways
15:05that you can use the products.
15:06I mean,
15:07you really are hard pressed
15:08to find something
15:09that is as versatile
15:11as what we're doing.
15:12And I have to say,
15:14I have a couple of girlfriends
15:15who are like,
15:15Alexandra,
15:15I love you.
15:16I want to support you,
15:17but we just don't do heat.
15:18We don't do spice.
15:19I'm like,
15:20okay,
15:20just try just a little tiny bit.
15:22And one of those friends,
15:24my girlfriend,
15:24Cheryl,
15:24she says,
15:25I cannot eat my eggs
15:26without picklies.
15:27Come on.
15:27I can never eat my eggs
15:29without picklies.
15:31And then I've had,
15:32I've had some Caribbean friends
15:34who have said,
15:35Alexandra,
15:35I grew up eating picklies
15:37a certain way.
15:38But with yours,
15:39I'm now thinking outside the box.
15:41You really can't put this on hot dogs.
15:42You can put this on brass.
15:44I never really thought about
15:45the whole sweet and sour mix.
15:47So even if you've been accustomed
15:48to eating these Caribbean
15:50and West Indian
15:52and Haitian specific type of products,
15:55you're going,
15:56your mind is going to really open up
15:57to what you can do with it.
15:59And you know,
16:00Anani,
16:00we also have these amazing aprons.
16:02So if you want a beautiful,
16:04I have to come up close
16:05and show you this.
16:06This is in the kitchen.
16:08I'm a hot honey.
16:10I love it.
16:10So if you know somebody
16:11who's a hot honey,
16:12you can get them the black.
16:14And then we also have
16:15in the kitchen with Alexander
16:17the apron in white.
16:19So if you can do,
16:19I like to fold it over,
16:21but you can also,
16:22you know,
16:22where it's a full apron
16:23as they're supposed to be.
16:26That is so good.
16:28What an incredible gift
16:29that this will make.
16:31This and I'm a hot honey
16:32in the kitchen.
16:34Really,
16:35really incredible.
16:36Alexandra,
16:36you are so inspiring.
16:40I'd love to just ask you,
16:42I'm sure the road
16:43to going from
16:45being on HSN
16:46and I'm sure there's even more
16:48even before that
16:48to now talking to me
16:50and being on Amazon
16:51was not just a straight path
16:53and easy.
16:54I'm sure you've had setbacks
16:55and things that you've had
16:56to overcome.
16:57Is there anything,
16:58if there's an entrepreneur
16:59that's watching right now
17:00that you would give them advice
17:01if they're receiving
17:02any kind of setbacks
17:04and wondering
17:05if they should keep going
17:07because the path
17:07to entrepreneurship
17:08is really not easy.
17:11What would you say?
17:12You know,
17:13I have a feeling,
17:13you know,
17:14just like you,
17:14you may feel
17:16that you are called
17:17to this
17:17and I have to say
17:18this is not
17:19my first time
17:21coming up with a product
17:22and really bringing it
17:23to market
17:23but this is my first time
17:24bringing it to market
17:25with the goal
17:26of really scaling this,
17:27doing it correctly
17:28and, you know,
17:29ConAgra,
17:30if you're listening,
17:31buy us in five years
17:31or sooner.
17:34Yeah,
17:34I mean,
17:34with really
17:35that entrepreneurial spirit
17:37has been in me
17:38since I was a child.
17:40I can remember
17:40my little first index card.
17:42I found it not too long ago
17:43in my parents' home
17:44when their home was sold
17:46and it said
17:47Sandy's Super Sitting Service
17:49and it was index cards
17:51and my nickname is Sandy
17:53and it was about
17:54promoting my babysitting services,
17:57super sitting service.
17:58I never forget that
17:59and so throughout the years,
18:01I definitely enjoyed sales
18:03prior to HSN.
18:05I was in national sales.
18:07I worked at Condé Nast
18:08for Brides Magazine.
18:09I worked for the Chicago Tribune
18:10in the New York office.
18:11I mean,
18:11so I've always been
18:12kind of in sales
18:13or had some type of business
18:15on my own.
18:17I will tell you this.
18:19The number one thing
18:20that keeps me together
18:21and keeps me from falling apart
18:23is my faith.
18:25My faith,
18:26I'm a Christian woman.
18:28I write in my journal.
18:30I read the word.
18:31My faith keeps me
18:32going the distance
18:33and I just feel like
18:34that is a really important part
18:37of my lifestyle.
18:38I would encourage
18:39other entrepreneurs,
18:40whatever your faith is,
18:41tap into that
18:42because there are going
18:43to be days
18:43where you feel like
18:44you are alone
18:45in the barren desert
18:46and you're going to have
18:47high, high days
18:48that are like,
18:49wow,
18:50I'm on,
18:50you know,
18:50talk to Off Essence,
18:51you know,
18:52or you're on
18:52Shop Essence Live
18:53and days that are
18:57just incredible feedback
18:58and then there are other days
18:59where it's not so high.
19:00You have to have something
19:01that kind of keeps you going.
19:02I'm also married
19:03for over 20 years
19:05and we have a beautiful
19:0518-year-old daughter
19:06and being the mama
19:08of a daughter,
19:08my daughter is watching
19:09every single move I make.
19:11Our children are watching
19:13every move we make,
19:15the good,
19:15the bad,
19:16and in between.
19:17And I think it's really important
19:18as parents
19:19that they can see us
19:21going after our goals.
19:23They can see how we work
19:24and they are picking up
19:26way more
19:27than you think.
19:30So for me,
19:32it's been an evolution
19:32and, you know,
19:34just always trying
19:35to continue learning.
19:36And so for me,
19:37for us,
19:38creating these products
19:39and bringing them to market
19:40was a natural next step.
19:41The fact that they were
19:42not on the shelves,
19:44I'm not talking about
19:44the little Haitian grocer
19:45in Little Haiti
19:47in North Miami.
19:47I'm not talking about
19:48those stores.
19:48I'm talking about
19:49how can we not have
19:50Pickley's on the store
19:51shelves at Whole Foods?
19:53How can this be?
19:54And Haiti is 90 minutes
19:56by flight
19:56southeast
19:57of South Florida.
19:59So I'm really happy
20:02to be doing this
20:03and it's definitely
20:04a passion project.
20:06Oh, that is so beautiful
20:08and you can definitely
20:09taste the passion
20:10coming through
20:11on your products.
20:13So guys,
20:14make sure
20:15these products
20:16are all pinned here.
20:17You can get them
20:18as a set.
20:19You can try them
20:20individually
20:20and then also
20:23go to the website
20:23and you can get
20:24the discount
20:25for 20% off.
20:27Essence 20.
20:28Essence 20.
20:2920% off.
20:3120% off.
20:32Alexandra,
20:33you are so incredible.
20:34Thank you so much
20:35for joining us tonight.
20:37Truly honored.
20:38And giving me
20:39this incredible,
20:39my family's about
20:40to get so spoiled
20:41with these incredible
20:44spices.
20:45So make sure
20:45you guys are going
20:46and trying it
20:47for yourself.
20:48And remember,
20:49this is Shop Essence Live
20:50in partnership
20:50with the New Voices family.
20:52We are here
20:52every single week
20:53on Pinterest TV
20:54at 6 p.m.
20:55Eastern Standard Time
20:56with two new
20:57Black-owned businesses
20:57for you to shop
20:58right here with us.
21:00Alexandra,
21:01you are amazing.
21:03Thank you so much.
21:04Likewise.
21:05Bye, y'all.
21:05Thanks, everybody.
21:06Bye, everybody.
21:07Bye, everybody.
21:07Bye, everybody.
21:07Bye, everybody.
21:07Bye, everybody.
21:07Bye, everybody.
21:07Bye, everybody.
21:09Bye, everybody.
21:11Bye, everybody.
21:11Bye, everybody.
21:12Bye, everybody.
21:13Bye, everybody.
21:13Bye, everybody.
21:13Bye, everybody.
21:13Bye, everybody.
21:13Bye, everybody.
21:13Bye, everybody.
21:13Bye, everybody.
21:13Bye, everybody.
21:14Bye, everybody.
21:14Bye, everybody.
21:14Bye, everybody.
21:14Bye, everybody.
21:14Bye, everybody.
21:15Bye, everybody.
21:15Bye, everybody.
21:15Bye, everybody.
21:15Bye, everybody.
21:15Bye, everybody.
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