What Seasoning Goes in Mole? Unraveling the Soulful Symphony of Flavors

My buddy, Mark, called me up last month, a touch of desperation in his voice. “Hey, you know all about this Mexican food stuff, right?” he started. “I tried to make mole for a potluck last weekend, and, well, it tasted… flat. Like something was missing, but I used a recipe with, like, thirty ingredients! What seasoning goes in mole to make it sing? Mine just kind of mumbled.” I chuckled, because Mark’s culinary adventure mirrored so many others who dare to dive into the magnificent, yet often intimidating, world of mole. It’s a question I’ve heard countless times, and it strikes at the very heart of what makes mole, *mole*.

So, what seasoning goes in mole? At its core, mole’s iconic flavor profile is an intricate symphony built upon a foundation of dried chiles (ancho, mulato, pasilla, and sometimes chipotle for smoky heat), expertly balanced with a diverse array of warming spices (cinnamon, cloves, cumin, coriander, black peppercorns, star anise), essential aromatics (garlic, onion), texture and richness from nuts and seeds (sesame, pumpkin seeds, almonds, peanuts), sweet and tangy notes from fruits and other additions (raisins, plantain, tomatoes, tomatillos), and, in many beloved variations, a crucial touch of dark chocolate to add depth and a hint of bitterness. It’s a complex, multi-layered blend, where each ingredient plays a vital role in creating its unique, profound depth.

Mark’s struggle isn’t uncommon because mole isn’t just about throwing ingredients into a pot; it’s about understanding their individual contributions and how they harmoniously intertwine. It’s a culinary masterpiece that demands patience, precision, and an appreciation for the subtle dance of flavors. Having spent countless hours experimenting, tasting, and even failing in my own kitchen pursuits of the perfect mole, I can tell you it’s a journey well worth taking. Let’s peel back the layers and truly understand the soulful seasoning that makes mole an unforgettable experience.

The Soul of Mole: Dried Chiles – The Unsung Heroes

When we talk about the soul of mole, we absolutely have to start with the dried chiles. They’re not just for heat; they provide the color, the backbone, and an incredible spectrum of flavors that define the mole. Think of them as the primary colors on a painter’s palette, each bringing its own hue and character to the final masterpiece. No two chiles are quite alike, and their careful selection and preparation are paramount.

Ancho Chiles: The Fruity Foundation

The ancho chile is arguably the most common and foundational chile in many mole recipes. It’s simply a dried poblano pepper. When you toast it, you release a rich, slightly sweet, and fruity flavor with notes of dried fruit like raisins or prunes. Its mild heat level means it contributes primarily to the flavor and body of the mole, providing that deep, brick-red color we often associate with classic moles. I always start by toasting my anchos lightly in a dry pan until fragrant, taking care not to burn them, as that can turn their beautiful fruitiness into a bitter nightmare. After toasting, a quick soak in hot water rehydrates them, making them pliable and ready for blending.

Mulato Chiles: The Earthy Depths

Next up is the mulato chile, which is a dried mulato pepper, very similar in appearance to the ancho but typically a bit darker, almost black. Its flavor profile leans more towards earthy, smoky notes, often with hints of chocolate, coffee, or licorice. It’s a wonderful counterpoint to the ancho’s fruitiness, adding a crucial layer of complexity and a deeper, darker hue to the mole. The mulato brings that mysterious, dark undertone that makes you wonder, “What *is* that incredible flavor?” Toasting mulatos brings out their inherent smokiness beautifully, and like anchos, they need to be rehydrated to soften before blending.

Pasilla Chiles: The Subtle Sophistication

The pasilla chile, or “little raisin” in Spanish, is a dried chilaca pepper. True to its name, it offers a distinct, almost sweet, earthy flavor reminiscent of raisins, with hints of cocoa and a gentle heat. It’s long, thin, and dark, almost black, and contributes a sophisticated, slightly pungent note to the mole. I find the pasilla to be the elegant component, adding a delicate sweetness and a nuanced depth that rounds out the chile blend without overpowering it. Its aroma when toasted is simply heavenly – a deep, rich, slightly sweet earthiness that promises something special.

Chipotle Chiles: The Smoky Kick

While not always present in every mole, the chipotle chile, a smoked and dried jalapeño, adds a fantastic layer of smoky heat that many folks adore. If you’re looking to inject a bit of campfire warmth and a pleasant kick, a few chipotles can transform your mole. They bring a distinct, earthy smokiness that’s immediately recognizable and can really elevate the flavor profile. However, use them judiciously, as their heat and strong smoky character can easily dominate if you’re not careful. I usually add just one or two, stemmed and seeded, when I’m aiming for a mole with a bit more verve.

These four chiles often form the holy quartet in many traditional mole recipes. However, don’t be afraid to experiment with others like guajillo (fruity, tangy), arbol (sharp heat), or cascabel (nutty, mild) to fine-tune your mole to your personal taste. The key is balance and understanding how each contributes to the overall flavor landscape.

The Aromatic Backbone: Spices and Herbs

Once you’ve got your chiles sorted, it’s time to move on to the intricate world of spices and herbs. These are the unsung heroes, the nuanced notes that elevate the mole from a mere chile sauce to a truly complex, aromatic masterpiece. Without them, even the best chile base would fall short.

Warming Spices: Comfort and Complexity

• Cinnamon (Canela): Oh, what a difference good cinnamon makes! Mexican cinnamon, or canela, is softer, more fragrant, and less potent than the cassia cinnamon often found in American grocery stores. It imparts a sweet, woody, and slightly floral warmth that is absolutely indispensable. It’s not just for sweet dishes; in mole, it bridges the gap between the savory chiles and the subtle sweetness of other ingredients.
• Cloves: Just a pinch of ground cloves adds an intense, pungent, and aromatic warmth. They’re incredibly powerful, so moderation is key, but their deep, sweet, and slightly bitter notes are crucial for that quintessential mole complexity.
• Black Peppercorns: Freshly ground black peppercorns provide a sharp, earthy heat and a pungent aroma that cuts through the richness of the mole, adding another layer of warmth and complexity.
• Star Anise: For a truly sophisticated touch, a single pod of star anise can bring a beautiful, licorice-like sweetness and an exotic aroma. It’s potent, so one or two points of a star anise pod are usually plenty to impart its unique flavor without overpowering.

Earthy & Pungent Spices: Depth and Dimension

• Cumin: Earthy, warm, and slightly musky, ground cumin adds a foundational savory depth that is characteristic of many Mexican dishes, including mole. It grounds the brighter flavors and enhances the earthiness of the chiles.
• Coriander: The seeds of the cilantro plant, ground coriander, bring a bright, citrusy, and slightly sweet-savory note. It adds a fresh counterpoint to the heavier, deeper flavors, lifting the mole and adding a subtle zest.
• Thyme & Oregano: While fresh herbs aren’t typically used in the main blend, dried thyme and Mexican oregano (which is distinct from Mediterranean oregano, offering a more earthy, peppery, and less minty flavor) contribute a herbaceous, savory backbone. They add that familiar, comforting “herby” taste that grounds the more exotic spices.

The beauty of these spices lies in their ability to transform. Toasting whole spices lightly in a dry pan before grinding them releases their essential oils and intensifies their flavors, making a profound difference in the final mole. This step is non-negotiable in my kitchen; it’s where the magic truly begins to happen.

The Unsung Heroes: Nuts and Seeds for Richness and Texture

If chiles are the soul and spices are the aromatics, then nuts and seeds are the body and texture of mole. They contribute essential oils, a luxurious richness, and help to thicken the sauce, giving it that velvety mouthfeel we all crave. Skipping these would leave your mole feeling thin and lacking in substance.

• Sesame Seeds: Often toasted until golden brown, sesame seeds add a delightful nutty flavor and are a classic thickening agent. A portion is typically ground into the sauce, while a sprinkle of toasted seeds often serves as a beautiful garnish.
• Almonds: Blanched or slivered almonds, lightly toasted, contribute a subtle sweetness and a rich, creamy texture when ground into the mole. They add a sophisticated, mild nuttiness that enhances the overall depth.
• Peanuts: For a more pronounced nutty flavor and a creamier body, peanuts are a fantastic addition. They’re often toasted and then blended in, lending a savory richness that makes the mole incredibly satisfying.
• Pumpkin Seeds (Pepitas): Toasted pepitas offer a vibrant, earthy, and slightly sweet nuttiness. They’re a common addition, particularly in green moles (mole verde), but also find their way into darker moles for their unique flavor and thickening properties.

Just like with the chiles and spices, toasting nuts and seeds is crucial. It brings out their inherent oils and deepens their flavors, moving them from merely textural components to active flavor contributors. Grind them finely with the other ingredients, and you’ll achieve that wonderfully smooth, luxurious consistency.

Sweet & Savory Counterpoints: Fruits, Chocolate, and Other Essential Additions

Now, let’s talk about the ingredients that provide balance, complexity, and that certain “je ne sais quoi” that makes mole so captivating. These elements might seem surprising to the uninitiated, but they are vital for creating a well-rounded and harmonious flavor profile.

The Balancing Act: Fruits

• Raisins or Prunes: These dried fruits contribute a natural sweetness and a subtle tang that helps balance the heat of the chiles and the earthiness of the spices. They also add a deep, fruity undertone that is often mistaken for something more exotic.
• Ripe Plantains (or a touch of regular banana): Frying slices of ripe plantain until caramelized before blending them in adds a rich, mellow sweetness and an incredibly smooth texture. It’s a classic move in many moles, providing an almost creamy fruitiness that’s hard to replicate.

The Iconic Ingredient: Chocolate

Ah, chocolate! This is often the ingredient that catches people’s attention, and for good reason. It’s usually a small but mighty addition, traditionally Mexican drinking chocolate (often unsweetened or very lightly sweetened, with cinnamon and sometimes almonds), or a good quality dark chocolate (70% cocoa or higher). But contrary to popular belief, mole is not a “chocolate sauce.”

Chocolate’s role in mole is multifaceted:

1. Bitterness: Dark chocolate provides a crucial bitter counterpoint to the sweetness of fruits and the richness of nuts, preventing the mole from becoming cloyingly sweet.
2. Depth and Color: It deepens the color of the mole, contributing to that rich, dark hue.
3. Umami and Roundness: It adds a subtle umami flavor and helps to round out the overall profile, bringing all the disparate flavors together into a cohesive whole.

You’re typically looking for just enough chocolate to add complexity, not to make the mole taste like dessert. It’s a sophisticated flavor enhancer, not the star of the show.

The Unseen Support: Vegetables & Aromatics

• Onions and Garlic: These are the foundational aromatics of almost any savory dish, and mole is no exception. Sautéed until soft and caramelized, they provide a sweet, pungent, and savory base that supports all the other flavors. They’re often fried alongside the chiles and spices before blending.
• Tomatoes and Tomatillos: In some moles, especially those with a brighter profile, roasted tomatoes or tomatillos (or both) are included. Tomatoes add a mellow acidity and sweetness, while tomatillos provide a vibrant, tart tang that can cut through the richness and lighten the mole.

These seemingly simple additions are anything but. Their careful preparation – roasting, frying, or simmering – unlocks their full flavor potential, which then integrates seamlessly into the complex tapestry of the mole.

Crafting Your Mole: A Journey of Transformation

Understanding the ingredients is one thing, but bringing them together into a harmonious mole is another. It’s a process that demands respect for each component and a fair bit of elbow grease. Here’s a general roadmap of how these seasonings come together:

1. Chile Prep: The First Roar: Start by dry-toasting your dried chiles in a hot, dry skillet until they’re fragrant and slightly pliable – maybe 30 seconds to a minute per side. Be careful not to burn them, or your mole will be bitter. Once toasted, soak them in hot water until soft, then stem and seed them.
2. Spice Activation: Aromatic Awakening: Lightly toast your whole spices (cinnamon, cloves, peppercorns, cumin seeds, coriander seeds, star anise) in the same dry pan until they release their incredible aromas. This step is crucial for unlocking their full flavor potential. Grind them into a fine powder, traditionally using a molcajete or a spice grinder.
3. Nut & Seed Enrichment: The Creamy Core: Toast your nuts and seeds (sesame, almonds, peanuts, pepitas) until golden brown. This brings out their oils and enhances their nutty flavors.
4. Aromatic Base: Sweet and Savory Foundation: Sauté chopped onions and garlic until deeply caramelized. If using tomatoes, tomatillos, or plantains, these are often roasted or fried at this stage as well.
5. Blending: The Grand Unification: This is where it all comes together. Combine the rehydrated chiles, toasted spices, nuts, seeds, sautéed aromatics, and any fruits (like raisins or plantains) with some broth or the chile soaking liquid in a blender. Blend until incredibly smooth. This might take some time and require adding more liquid gradually to achieve a super fine paste. For a truly authentic texture, some folks pass the blended mixture through a fine-mesh sieve or “chino” to remove any remaining flecks of chile skin or seed. Trust me, this extra step makes a noticeable difference in the final mouthfeel.
6. Simmering: The Slow Dance: The blended paste is then cooked slowly in a large pot, often in lard or oil, stirring constantly, for a good 30 minutes to an hour. This step is called “freír” (frying) or “sazonar” (seasoning), and it’s critical. It cooks out the raw flavors, deepens the color, and concentrates the tastes. Gradually, broth is added, and the mixture is simmered, sometimes for hours, allowing the flavors to meld and develop. This is also when you’d stir in the chocolate, letting it melt slowly and integrate into the sauce.
7. Seasoning Adjustment: The Final Polish: Throughout the simmering process, you’ll taste and adjust. This is where a pinch of salt, a touch of sugar, or even a tiny bit more chocolate can bring the mole into perfect balance. It’s an art, not a science, at this stage.

This elaborate process is why mole is often reserved for special occasions. It’s a labor of love, but the reward is an unparalleled depth of flavor that truly showcases the artistry of Mexican cuisine.

Regional Variations: How Seasonings Shift Across Mexico

It’s important to remember that “mole” isn’t a single dish; it’s a category. There are hundreds of moles across Mexico, each with its own unique blend of seasonings. The specific chiles, spices, nuts, and other additions can vary dramatically by region, reflecting local agricultural bounty and culinary traditions.

• Mole Poblano: This is perhaps the most famous mole, hailing from Puebla. It’s known for its deep, dark reddish-brown color and a complex flavor profile that often includes a generous amount of chocolate, a mix of mulato, ancho, and pasilla chiles, and a rich array of spices like cinnamon, cloves, and anise. It tends to be sweeter and richer.
• Mole Negro (Oaxaca): Often considered the “king of moles” from Oaxaca, Mole Negro is even darker and typically more intricate than Mole Poblano. It uses a specific, very dark chile called chilhuacle negro, along with other chiles, and often boasts more profound smoky, earthy flavors, with a more pronounced bitterness from chocolate and often a wider array of spices and herbs, sometimes including avocado leaves.
• Mole Verde (Green Mole): In stark contrast, Mole Verde is bright and fresh, relying on fresh green chiles (like serranos or jalapeños), tomatillos, and a generous amount of fresh herbs like cilantro, epazote, and parsley, along with pumpkin seeds (pepitas) for thickening. It has a tangy, herbaceous, and lighter flavor profile.
• Mole Amarillo (Yellow Mole): Also from Oaxaca, Mole Amarillo features yellow chiles (like chilhuacle amarillo), tomatoes, and a mix of spices, often with a slightly tangy, savory, and less sweet profile than its darker counterparts.

My point here is that while the core components remain—chiles, spices, nuts, aromatics—their specific combinations and ratios are what give each regional mole its distinct personality. This diversity is what makes exploring mole such an exciting culinary adventure.

Common Pitfalls and How to Avoid Them

Making mole can feel daunting, and it’s easy to stumble. Here are a few common missteps I’ve seen (and made myself!) and how to sidestep them for a better mole:

• Burning the Chiles or Spices: This is probably the number one mistake. Over-toasted chiles and spices turn bitter and acrid. Toast them in a dry pan over medium-low heat, stirring constantly, until just fragrant. A good rule of thumb: if it starts smoking aggressively, it’s likely too hot or been on too long.
• Not Blending Enough: A truly great mole is silky smooth. If your blender isn’t super powerful, blend in batches and blend for longer than you think you need to. Consider passing it through a fine-mesh sieve for ultimate smoothness. Grainy mole is a tell-tale sign of impatience.
• Forgetting to “Fry” the Paste: The simmering of the concentrated mole paste in oil for an extended period is crucial. This step, often called “sazonar” (to season), develops the flavors, deepens the color, and cooks out any raw tastes from the chiles and other ingredients. Don’t skip or rush it!
• Improper Seasoning: Mole needs salt, and often a touch of sugar, to balance its complex flavors. Taste as you go, and don’t be afraid to adjust. A little more salt can bring out all the other flavors, and a tiny bit of sugar can mellow any bitterness.
• Using the Wrong Chocolate: As mentioned, mole is not dessert. Avoid overly sweet milk chocolate. Opt for Mexican chocolate (which often has cinnamon) or a high-quality dark chocolate (70% cocoa or more) to contribute depth and bitterness, not just sweetness.

Expert Tips for Mastering Mole Seasoning

From my own trials and triumphs in the kitchen, here are a few tips to help you master the art of mole seasoning:

1. Start with Quality Ingredients: This might sound obvious, but it’s especially true for mole. Fresh, fragrant spices, good quality chiles, and decent chocolate will make a world of difference. Seek out a Latin American market for the best selection of chiles and canela.
2. Toast Everything (Carefully!): As reiterated, this step is non-negotiable for chiles, spices, nuts, and seeds. It intensifies their flavors dramatically.
3. Embrace the Grinding: A powerful blender is your best friend, but for maximum flavor release, especially for whole spices, a molcajete or a dedicated spice grinder works wonders.
4. Taste, Taste, Taste: Mole is a symphony, and you’re the conductor. Continuously taste and adjust the seasoning throughout the cooking process. Is it too bitter? Add a touch more sugar or fruit. Too sweet? A bit more salt or a squeeze of lime can help. Too bland? More salt and a longer simmer will deepen the flavors.
5. Patience is a Virtue: Mole is not a weeknight meal. It’s a weekend project, a labor of love that rewards patience. The slow simmer and the melding of flavors are what make it truly special. Don’t rush the process.
6. Don’t Be Afraid to Experiment (Within Reason): Once you have a handle on the classic flavor profile, feel free to subtly adjust. Maybe you prefer a smokier mole, so you add an extra chipotle. Perhaps you love star anise, so you add a tad more. Make it your own, but always respect the balance.
7. Make a Big Batch: Mole freezes beautifully. Making a large batch means you get to enjoy the fruits of your labor multiple times without going through the whole process again. It often tastes even better the next day after the flavors have had more time to meld.

Crafting mole is a journey into the heart of Mexican culinary tradition. It’s a testament to how humble ingredients, when treated with care and respect, can be transformed into something truly extraordinary.

Frequently Asked Questions About Mole Seasoning

Can I make mole without chocolate?

Absolutely! While chocolate is a famous ingredient in many moles, especially Mole Poblano and Mole Negro, it’s not a universal component across all mole varieties. For instance, many green moles (Mole Verde) or yellow moles (Mole Amarillo) do not traditionally include chocolate. The role of chocolate is primarily to add depth, bitterness, and to round out the flavor profile, not necessarily sweetness.

If you’re making a darker mole and wish to omit chocolate, you might consider increasing other ingredients that provide depth and a hint of bitterness, such as a tiny bit of strongly brewed coffee, extra mulato chiles (which have coffee-like notes), or even a dash of unsweetened cocoa powder (not hot chocolate mix) for color and bitterness without the added sugar. However, be aware that omitting it will result in a different flavor profile than a classic chocolate-infused mole. It’s a valid choice, but it will change the character of the dish.

What if I can’t find specific chiles like mulato or pasilla?

While specific dried chiles like mulato, pasilla, and ancho are crucial for authentic mole flavor, if you’re in a pinch and can’t find them, you do have some options, though the result won’t be exactly the same. For a dark mole, you absolutely need at least a good proportion of ancho chiles, as they form the backbone.

If you can’t find mulato, you could try using more ancho chiles and perhaps a very small amount of smoked paprika to mimic some of the smokiness. For pasilla, more ancho or a tiny bit of dried plum or prune could substitute for its fruity-earthy notes. Guajillo chiles are more widely available and can provide a good fruity base if ancho is scarce, but they lack the depth. Online specialty stores are often the best bet for sourcing authentic dried chiles, and it’s worth the effort for a truly stellar mole.

How long does it take to make mole?

Making a traditional mole from scratch is a significant time commitment, often taking anywhere from 4 to 8 hours, sometimes even longer for very elaborate recipes. This time includes:

• Preparation: Toasting and rehydrating chiles, toasting spices, nuts, and seeds, chopping aromatics – easily 1-2 hours.
• Blending: Blending the ingredients until silky smooth can take 30 minutes to an hour, especially if you’re passing it through a sieve.
• Simmering: The crucial “sazonar” step (frying the paste) takes at least 30 minutes to an hour, followed by a long, slow simmer with broth, which can be 1-3 hours or more, allowing the flavors to fully meld and deepen.

While there are quicker “cheater” moles or pre-made mole pastes available, they simply don’t offer the same depth and complexity as a homemade version. It’s truly a labor of love that’s best approached as a weekend project, or something to tackle with friends or family.

Is mole always spicy?

No, mole is not always intensely spicy. While chiles are a fundamental ingredient, their primary role is often for flavor, color, and depth rather than raw heat. Many classic moles, such as Mole Poblano, are surprisingly mild, with just a gentle warmth on the palate. The heat level largely depends on the specific types and quantities of chiles used.

For example, ancho, mulato, and pasilla chiles are relatively mild. Chipotles add more heat and smokiness, while arbol chiles are quite fiery. The beauty of making mole from scratch is that you can completely control the spice level. If you prefer a milder mole, simply use fewer hot chiles and focus on the milder, more flavorful varieties. If you like a kick, add an extra chipotle or a few arbol chiles to your blend.

Can I freeze mole?

Absolutely, and I highly recommend it! Mole freezes beautifully, making it an ideal candidate for batch cooking. In fact, many people find that mole tastes even better after being frozen and thawed, as the flavors have more time to fully develop and meld.

To freeze mole, allow it to cool completely after cooking. Then, portion it into freezer-safe containers or heavy-duty freezer bags. Lay bags flat to freeze, which helps with stacking and thawing. It will keep well in the freezer for up to 3-6 months, sometimes even longer if properly sealed. When you’re ready to use it, simply thaw it in the refrigerator overnight and gently reheat it on the stovetop, adding a splash of broth or water if it’s too thick.

What’s the difference between mole poblano and mole negro?

While both Mole Poblano and Mole Negro are iconic dark moles, they hail from different regions and have distinct flavor profiles, largely due to their specific seasoning choices and preparation techniques.

Mole Poblano, from Puebla: This mole is often considered the benchmark for many. It typically features a base of ancho, mulato, and pasilla chiles. Its flavor tends to be a harmonious blend of sweet, smoky, and earthy, with a noticeable presence of chocolate, along with warming spices like cinnamon, cloves, and sometimes star anise. It often has a richer, slightly sweeter profile, and its color is a deep, reddish-brown. The texture is usually quite smooth and thick, often served over chicken or turkey.

Mole Negro, from Oaxaca: Often considered the most complex and revered of the Oaxacan “seven moles,” Mole Negro is characterized by its incredibly dark, almost black color. It relies heavily on the rare chilhuacle negro chile, along with other chiles like mulato and pasilla. This mole often has a more profound smokiness, a deeper earthiness, and a more prominent bitterness from the chocolate, which is used generously. It also incorporates a wider array of spices and herbs, sometimes including unique regional additions like avocado leaves. The preparation is notoriously labor-intensive, often involving charring some ingredients to achieve its signature depth and color. Its flavor is typically less sweet and more savory and deeply aromatic than Mole Poblano, offering a truly profound culinary experience.

In essence, while both are rich, dark, and complex, Mole Poblano tends to be slightly sweeter and more approachable, while Mole Negro dives into deeper, smokier, and more bitter realms, a true masterpiece of Oaxacan cuisine.

Conclusion: The Art of the Mole

As you can see, what seasoning goes in mole isn’t a simple answer; it’s a deep dive into the heart of Mexican gastronomy. It’s a testament to the power of diverse ingredients – from the humble dried chile to the exotic spice, the earthy nut, and the bitter chocolate – coming together in a meticulously orchestrated culinary ballet. The next time you encounter a mole, whether it’s a rich Mole Poblano or a vibrant Mole Verde, take a moment to savor its complexity. Remember Mark’s flat mole, and know that the magic lies in understanding and honoring each ingredient, toasting with care, blending with patience, and simmering with love.

Making mole is more than just cooking; it’s an act of cultural immersion, a culinary education, and ultimately, a profoundly rewarding experience. So, roll up your sleeves, gather your ingredients, and prepare to embark on your own flavorful journey into the soulful world of mole. You’ll thank yourself for the effort, and your taste buds will definitely thank you too.