I personally like to put Tobasco (tm) on everything, so I have no driving impetus to keep anything pure, much less my aikido.
Don't you just hate that guy who comes to dinner and, without even trying the cuisine you lovingly slaved over (including the recipe tried and tested over generations, handed down by your great grandma), grabs the salt, the pepper, the Tabasco sauce or whatever, rather than just give it a go as intended?
I'm not adverse to Tabasco myself, but wouldn't you like to know what your aikido tastes like without Tabasco, just for reference? They say there are all kinds of flavours of aikido, some stronger than others. You could still mix them with Tabasco, but, informed by how they taste without. Maybe you would find other more exciting combinations. Maybe you'd end up adding a particular vintage of aikido neat to everything, instead of Tabasco? Or even adding a unique combination of aikido and Tabasco to everything.
Just my half a Euro.