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Review: Mild to Wild Pepper & Herb’s Smoked Red Savina Habanero
Initial Thoughts: As the middle of the week comes along there are rumors that our 1st snowstorm of the season is developing. So far this year Long Island has had about a total of 1 inch of snow (if you add up the few dustings that we have had). I am looking forward to a whopping blockbuster of a snowstorm, but lately El-Nino has been stopping me from my winter pleasures. With all the global warming talk going on as of late, I decided that I need a meal to keep me warm during this cold spell we have been having. I decided I was in the mood for some chicken rice soup to increase my body temperature. Then the question arose, “What the heck am I going to put in it?” “Do I really want to do a review of Blair’s Jersey Death being used in such a way?” Not that it is a bad choice because a few drops really can increase the heat of the broth, but I was in the mood for some smokiness. But I also needed something to battle this arctic express that has been hitting me lately!
I remembered that in my early chilihead days I would use Dave’s Insanity Flakes to put into my soup, as well on pizza and some pasta dishes. I am reminiscing how those use to make me sweat a little bit. I then found my solution to solve my dilemma! I recently received Mild to Wild Pepper & Herb’s Red Savina Smoked Flakes from Jim Campbell. I remember trying his Red Savina Garlic Hot Sauce and Pure Arson Hot Sauce. I really enjoyed both of the sauces to great extent. To me they are in my top 5 of sauces (they are the same sauce, different label) and have great heat with real good natural flavor. I was eagerly excited to try Mild to Wild’s Red Savina Flakes. Jim is a huge supplier of Red Savina Mash to many of the top companies in the industry. He has won awards for many of his products. With this background information I knew that Mild to Wild’s Flakes had to be something in my collection. Would Jim be able to help rescue me from this cold weather we been having as of late?
Ingredients:100% Smoked Red Savina Habanero Flakes (As natural as you are going to get!)
Visual: Mild to Wild Pepper & Herb’s Smoked Red Savina comes in a plastic 3.5 oz spice cylinder. The cap is Red (good choice!) and the label is white. There is a picture of what seems to be a handsketched illustration of two red chili peppers with black stems crossing each other. I love the stems being black since it matches the black text placed on the white label background. Underneath the company name is Mild to Wild’s address with their phone number!! (black text) I love this personalized label! To me it says, “My product is good, call me to order it, I don’t need a super fancy logo label!” Underneath the red text title “Smoked Red Savina“, are the ingredients and the Heat Index being rated as 10 Very Hot! The label I described above is duplicated to cover both the back and front of the cylinder.
The flakes dumped out are really a beautiful sight! They are not large flakes as to what may be found in the grocery store or at your local pizzeria. They are a little more fine but they are just big enough to still be classified as flakes. I like this because it gives you the versatility of using it direct on soup, pizza, pasta, etc or to use it as a rub!! The color is really something amazing! I know I been talking about the winter, snow, and the arctic cold but this display of flakes really makes me think of the autumnal equinox! There is a beautiful blending of many different shades of red, brown, orange, and yellow! I am looking at the flakes and it is very hard to find two that are the exact same shape or size! I believe snowflakes have this characteristic as well! I am hoping to have some dreams tonight of these flakes falling down from the sky and coating my lawn and driveway. (lol)
Aroma: Opening the cap and putting my nose to the lid is something really special! There is such a great smokey odor to these flakes I really want to eat the suckers right now! The hell with the soup, I might just grab a spoon and go to town! If you breathe in deeply you can almost taste these flakes! What is great is that the pepper flavor of the red savina is still present. I am about to sneeze now! If you do too much breathing in of these flakes, your nose will start to run as mine is about to do any minute. I can also feel a little heat in my nose. These things are not some crappy red savina’s grown in Al Bundy’s backyard. These have to be the highest quality peppers that were used to create such a heavenly scent. The odor is addicting, and if you are like me you know that if anything is addicting, (fiery foods related), it is a great thing!
Application: I added these flakes into chicken rice soup. Like the true pyromaniac I am, I always know that more is better than less! If worse comes to worse I just get to sweat a little more. I used brown rice in the soup because I knew it would be a great combination with the smokey flavor of these red savina flakes. Wild Rice may be something I consider next time around. The aroma of the flakes doesn’t disappear when added to the soup. The color makes the broth a nice hearty rich red/orange color. What is nice is that these flakes don’t dissolve in the soup. I remember using Ass Kickin’ Spontaneous Combusion Powder an everything dissolved completely. I like to see the flakes floating around. It is much more of a turn on for my consumption!
I try the 1st spoonful and the flavor is absolutely amazing. The flavor is both smokey and yet fruity. This is not a product where you have to consume more before recognizing the taste. It hits you right away. The heat is there too. I used alot since my tolerance is growing daily. For many chiliheads or rookies, not much would be required and you would still be allowed to feel the heat from these flakes. I can’t imagine this on a chicken parmesean pizza!!
Final Thoughts: Overall this is an absolute must for any fan of the habanero, red savina, chili flakes, rubs, spices, seasonings, smokey flavor lover, etc. This is a great natural item that is the highest of quality. You are going to be able to use this in your soup, pizza, pasta dishes, tomato sauces, fish, poultry, fries, and anything else that you can think of. The taste is great and will add heat to your dish. This item is of such outstanding quality that I know you are going to want to try other products from Mild to Wild Pepper Company. I would have rated it a pure 10 across the board but had to give in slightly to the heat scoring it a 9/10. Please note my rating of 9/10 is not based on the fact that Jim could have laced these with extracts as compared to Dave’s Isanity Flakes. My rating is based on the recent recognition that the Bhut Jolokia, AKA “Naga Morich, Dorset Naga, and all the other species names) is the world’s hottest chili pepper.
Packaging 10/10
Aroma 10/10 (I would give it a 15 if allowed!!)
Taste 10/10
Appearance 10/10
Heat 9/10 (Only natural flakes hotter are Bhut Jolokia, A.K.A “Naga Morich”)
Overall 10 (This item gets the official Goonie, HEY YOU GUYS, sloth stamp of approval!!)
Side Notes: I would personally like to thank Jim Campbell and the Mild to Wild Staff for supplying me with these flakes. Mild to Wild really is a great company in terms of customer service as well as product reputation. I look forward to trying and reviewing more of their products in the future! 
Mild to Wild Pepper & Herb Co
81 Martin Place
Franklin, IN 46131-1745
Chilehead Comments:
Posted by: GoonieNick - Categories: Uncategorized
Permalink: Review: Mild to Wild Pepper & Herb’s Smoked Red Savina
One year ago: Restaurant Review: Rosa Mexicano
Two years ago: Hot Sauce Newb
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65 Comments »
Good review Goonie…Im thinking Red Savina flakes in a good old bowl of chili for breakfast this morning. 27 degrees in Texas right now.
“It is much more of a turn on for my consumption!” That is one perverted-medieval statement there!!! Classic!
Great review Nick! I am almost out of Red Savina Powder and I am due for a top up. Looks like I have to get myself some of this.
the truth on 2/3/2007 at 8:59 am said:
Very good review Nick I enjoy reading your very well thought out reviews..However at this time i am still very very worried(yes Kristi I said worried)about all this take out.Even in a snow storm you seem to find take out..keep up the good work Nick..
Doug give me a call today at JJ’s.
Bret on 2/3/2007 at 10:30 am said:
Doug give me a call today at JJ’s.
How about you just email the person, HSB is not a dating service…
Great review Goonie N, This truly is a must have….. You hit the nail on the head with soups and rice’s, I’ve also use it on my veggie’s. The only bad thing about it is it don’t stick to the winder very well… 
the truth on 2/3/2007 at 8:59 am said:
Very good review Nick I enjoy reading your very well thought out reviews..However at this time i am still very very worried(yes Kristi I said worried)about all this take out.Even in a snow storm you seem to find take out..keep up the good work Nick..
Yeah, I will get to cooking eventually…. Right now though I am not doing so bad!!
It’s going to get even colder this week here.. single digits coming
A little perversion goes along way I guess, hehe
Yeah on veggies I am sure it is great.. I have to start to bring a little diversity to my meals but lately all i been eating is tacos, pizza, chicken and broccoli steamed, or ice cream.. lol
Smoley Hokes Goonie! Thanks for the glowing review- I couldn’t be blushing any harder right now if’n I’d bit a Trinidad Scorpion pepper
Only one note to add- it’s a 1.5 oz container (dry weight). Used to have it in the 3.5’s but kept running out too fast and having to mark it ’sold out’ on the site about 9 months out of the year.
Thanks again!
Thanks Jim,
Triniad scorpion peppers.. lol
BLANE on 2/3/2007 at 11:27 am said:
How about you just email the person, HSB is not a dating service…
You go on thinking that. Ok. Hey winder licker hows them windows in the winter time. I was cleaning my car window the other day and my tongue stick to it. It was terrible. Can you help a guy out on this not happening again. Thanks
Bret on 2/3/2007 at 1:01 pm said:
You go on thinking that. Ok. Hey winder licker hows them windows in the winter time. I was cleaning my car window the other day and my tongue stick to it. It was terrible. Can you help a guy out on this not happening again. Thanks
You got to let the defrost run for a good 10 minutes or so…
Blane..Dont hate
BLANE on 2/3/2007 at 1:16 pm said:
You got to let the defrost run for a good 10 minutes or so…
I knew I could count on you. Man it’s been hard to drive to work when my tongue is stuck to my car window. Thanks your the #1 winder licker.
I think the same thing, great company, great product, great guy!
the truth on 2/3/2007 at 1:59 pm said:
Blane..Dont hate
Are you on some type of Med’s you sure have been nice lately!!!!!
Thats HWL to you….
GoonieNick on 2/3/2007 at 12:46 pm said:
Thanks Jim,
Triniad scorpion peppers.. lol
That’s a real chile! One of the most vicious I’ve been suckered into trying in a looong time I’ll have a hundred or so of them out in the Open Fields this year.
Ok folks Getting ready to call it a day and go home and clean up for Dinner tonight. I might not be on for a few days as I will be in a Meat comatose. We are going to a Brazilian Steakhouse 12 meats all you can eat. I will do my best to eat a cow. Later
BLANE on 2/3/2007 at 3:24 pm said:
Thats HWL to you….
HWL———–I get it. Duh
BLANE on 2/3/2007 at 11:27 am said:
How about you just email the person, HSB is not a dating service…
HAHAHAHAHA!!!!!!! Good one Blane!
Great review once again GN. However, thetruth does seem genuinely concerned for your well being. This being said, for your next review maybe you should just say you added the sauce/flakes to a winder of your choosing. He doesnt seem to concerned for Blanes well being so I think you’ll be safe.
kristi on 2/3/2007 at 5:09 pm said:
Great review once again GN. However, thetruth does seem genuinely concerned for your well being. This being said, for your next review maybe you should just say you added the sauce/flakes to a winder of your choosing. He doesnt seem to concerned for Blanes well being so I think you’ll be safe.
Thanks Kristi
I am not sure what my next review will be on..
They sound pretty good to me. I am eagerly awaiting to try some naga’s…
Great Review Goonie Nick!
Do you really have a chicken parmesan pizza recipe? Because I might be willing to trade my special macaroni & cheese recipe for it . . .
The Sloth Stamp of Approval (with pic included!)- u r a strange but funny guy
did the wife just call him strange? …..lolol thats great
The Wife on 2/3/2007 at 8:29 pm said:
Great Review Goonie Nick!
Do you really have a chicken parmesan pizza recipe? Because I might be willing to trade my special macaroni & cheese recipe for it . . .
The Sloth Stamp of Approval (with pic included!)- u r a strange but funny guy
Thanks Wife :-),
Most of the time the chicken parm pizza is picked up from a restaurant. I do make homemade pizza sometimes but not recently. Haven’t been doing much of any type of cooking really lately.
I am going to find a good recipe for you for chicken parm pizza.
Thanks for offering the mac and cheese recipe but I did get it already… Your hubby sold it out to me, lol…
Thanks for LOL at good ole Sloth.. You had to see movie before right?
Absolutely!!
People are strange when youre a stranger
Faces look ugly when youre alone
Women seem wicked when youre unwanted
Streets are uneven when youre down
When youre strange
Faces come out of the rain
When youre strange
No one remembers your name
Of course I’ve seen Goonies! And I really like it- one of the classics I watched a lot growing up. I just don’t share the same obsession with it as you do. LOL
And now you’re quoting Lost Boys!
I am not obsessed with it I just use it as a tool..
Speaking of pizza, “Hey Ma he stole my Pepperoni!”
Remember who said that?
A.Sloth
B.Mikey
C.Jake Fratelli
D.Francis Fratelli
Can’t find a good chicken parm pizza recipe. Basically cook a homemade pizza and add chicken cutlets to it. When making chicken cutlets 1st though don’t fully cook them as they will finish in the oven on the pizza.
The Wife on 2/3/2007 at 8:42 pm said:
And now you’re quoting Lost Boys!
LOL.. movie buff as I am? Could this be?
Yup that was a great flick
I love the Frog Brothers in it..
Ahhh, let’s see, Jim Morrison…
GoonieNick on 2/3/2007 at 8:34 pm said:
Absolutely!!
People are strange when youre a stranger
Faces look ugly when youre alone
Women seem wicked when youre unwanted
Streets are uneven when youre down
When youre strange
Faces come out of the rain
When youre strange
No one remembers your name
If we weren’t stange, we would not be doing what we do…
Right St. Jim?
CaJohn on 2/3/2007 at 9:20 pm said:
Ahhh, let’s see, Jim Morrison…
If we weren’t stange, we would not be doing what we do…
Right St. Jim?
Yes,
I agree. lol.. I am strange I admit it..
the truth on 2/3/2007 at 8:31 pm said:
did the wife just call him strange? …..lolol thats great
It must be nice for the wife to be taking out her aggression on others these days cause you know come NM it will be back to f…… you Doug!
CaJohn on 2/3/2007 at 9:20 pm said:
Ahhh, let’s see, Jim Morrison…
If we weren’t stange, we would not be doing what we do…
Right St. Jim?
Hey Cajohn, How’s everything? Long time no speak.
Great review GoonieNick.
Thanks DK
Jodie on 2/3/2007 at 9:43 pm said:
It must be nice for the wife to be taking out her aggression on others these days cause you know come NM it will be back to f…… you Doug!
Hello Jodie!
How’s that project comin’ DK?
CaJohn on 2/3/2007 at 10:04 pm said:
How’s that project comin’ DK?
Workin’ on it as we speak. I need to get with ya on it soon. Got stuck for a bit but found some help to get some fresh input on it. I’ll shoot ya an email tommorrow on it.
DK on 2/3/2007 at 9:46 pm said:
Hello Jodie!
HELLOOOOOOOOO DK!
CaJohn on 2/3/2007 at 9:20 pm said:
Ahhh, let’s see, Jim Morrison…
If we weren’t stange, we would not be doing what we do…
Right St. Jim?
Strange for doing what we’re doing? I’m thinking more like masochistic, retarded….
And, yes- I know what time it is. Residence fire
I can’t believe I eat the whole cow.
Bret on 2/4/2007 at 8:13 am said:
I can’t believe I eat the whole cow.
Good Morning Bret!
Must have been a small cow, or an extremely short coma!
what up Bret …good morning dk
DK on 2/4/2007 at 8:24 am said:
Good Morning Bret!
Must have been a small cow, or an extremely short coma!
Man it was a ton of meat.
This ‘churrascaria’ eatery offers a unique upscale dining experience with top quality meats grilled on skewers and brought to your table by gauchos, who carve off as much as you desire. Seconds are expected at this Brazilian-style establishment - your color chip signals when you’re ready for more. The interior is dramatic and rich, with a large visible grill and wine lounge featuring plush seating and deep, mahogany tones.
Seasoned and marinated, expertly grilled skewered meat is the centerpiece of this South American-style restaurant. Fifteen top choice cuts-filet, sirloin, chicken, pork, lamb and sausage included-are cooked over a flaming grill. The salad bar is an adventure of its own-over 50 items including jumbo asparagus, roasted peppers, lobster bisque, imported cheeses and sushi-everything to please meat-eaters and vegetarians alike (lunchers may choose a ’salad bar only’ option). Then there is the wine-250 different international varieties served by expert advisors.
Bret on 2/4/2007 at 10:23 am said:
Man it was a ton of meat.
This ‘churrascaria’ eatery offers a unique upscale dining experience with top quality meats grilled on skewers and brought to your table by gauchos, who carve off as much as you desire. Seconds are expected at this Brazilian-style establishment - your color chip signals when you’re ready for more. The interior is dramatic and rich, with a large visible grill and wine lounge featuring plush seating and deep, mahogany tones.Seasoned and marinated, expertly grilled skewered meat is the centerpiece of this South American-style restaurant. Fifteen top choice cuts-filet, sirloin, chicken, pork, lamb and sausage included-are cooked over a flaming grill. The salad bar is an adventure of its own-over 50 items including jumbo asparagus, roasted peppers, lobster bisque, imported cheeses and sushi-everything to please meat-eaters and vegetarians alike (lunchers may choose a ’salad bar only’ option). Then there is the wine-250 different international varieties served by expert advisors.
Sounds like a great place Bret! Did Leroy write that review up for ya? Or did you get into truth’s meds?
the truth on 2/4/2007 at 9:15 am said:
what up Bret …good morning dk
Who are you and what did you do with the Truth?
BLANE on 2/4/2007 at 10:49 am said:
Who are you and what did you do with the Truth?
Good Morning Winder Licker!
Gotta tell ya, the Mac & Cheese with with BACON and eggs sure was a good breakfast, thanks for the tip!
DK on 2/4/2007 at 11:05 am said:
Good Morning Winder Licker!
Gotta tell ya, the Mac & Cheese with with BACON and eggs sure was a good breakfast, thanks for the tip!
It’s just not for lunch anymore!!!!
Sounds good Bret. We have a bunch of those “rodizio” joints in the iron-bound section of Newark. I throw my own birthday party every year (yeah, kinda funny, but it has become a rather large event). It’s a total meat fest. On Fridays at a place called Seabra’s, it’s exotic meat night, usually alligator, ostrich, elk, rabbit, chicken hearts (YUM!), beef robs, buffalo, etc.
Definitely a lot of fun, and I totally understand the “Meat Coma”.
DEFCON Creator on 2/4/2007 at 11:38 am said:
Sounds good Bret. We have a bunch of those “rodizio” joints in the iron-bound section of Newark. I throw my own birthday party every year (yeah, kinda funny, but it has become a rather large event). It’s a total meat fest. On Fridays at a place called Seabra’s, it’s exotic meat night, usually alligator, ostrich, elk, rabbit, chicken hearts (YUM!), beef robs, buffalo, etc.
Definitely a lot of fun, and I totally understand the “Meat Coma”.
“Total meat fest”? “Exotic meat night”? “Beef robs” (rob’s beef?) So what are ya really trying to tell us creator? 
DEFCON Creator on 2/4/2007 at 11:38 am said:
Sounds good Bret. We have a bunch of those “rodizio” joints in the iron-bound section of Newark. I throw my own birthday party every year (yeah, kinda funny, but it has become a rather large event). It’s a total meat fest. On Fridays at a place called Seabra’s, it’s exotic meat night, usually alligator, ostrich, elk, rabbit, chicken hearts (YUM!), beef robs, buffalo, etc.
Definitely a lot of fun, and I totally understand the “Meat Coma”.
There is only ONE THING BETTER THEN MEAT…LOL
Bret on 2/4/2007 at 11:49 am said:
There is only ONE THING BETTER THEN MEAT…LOL
Goes well with meat though, right?
Bret on 2/4/2007 at 11:49 am said:
There is only ONE THING BETTER THEN MEAT…LOL
Mac & Cheese?
There’s one of these that was just a bloc of two from the convention center when the Fiery Foods Show was held in downtown ABQ. Eaten there several times & always thought it was great
Nothing finer than dead, burnt animal parts
BLANE on 2/4/2007 at 11:17 am said:
It’s just not for lunch anymore!!!!
I thought of you last night at dinner Blane! My daughter had FRIED MAC AND CHEESE balls! YUMMY!!!!! How can ya go wrong, mac and cheese and it was fried! Just a heart attack waiting to happen! HA HA
Jodie on 2/4/2007 at 12:32 pm said:
I thought of you last night at dinner Blane! My daughter had FRIED MAC AND CHEESE balls! YUMMY!!!!! How can ya go wrong, mac and cheese and it was fried! Just a heart attack waiting to happen! HA HA
Blane you are so lucky to be thought of as someone is eating.HeHe
Jodie on 2/4/2007 at 12:32 pm said:
I thought of you last night at dinner Blane! My daughter had FRIED MAC AND CHEESE balls! YUMMY!!!!! How can ya go wrong, mac and cheese and it was fried! Just a heart attack waiting to happen! HA HA
I think of you evertime I take a ______________________________ .
bite of mac + cheese
Hey Jim, Nice Review…You U In NM…..Feel Alive…… Blair
BLAIR on 2/5/2007 at 3:59 pm said:
Hey Jim, Nice Review…You U In NM…..Feel Alive…… Blair
Looking forward to it sir! I don’t know how good of an idea it is for the two Mrs’s to get together though
Looking forward to it. Mr.Jim…See Ya….. BLAIR
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Very good review Nick I enjoy reading your very well thought out reviews..However at this time i am still very very worried(yes Kristi I said worried)about all this take out.Even in a snow storm you seem to find take out..keep up the good work Nick..