Red Savina

In my last post, I disparaged the powdered Red Savina pepper that I recently purchased.  I have experimented a bit since then, and I would like to post an update.

Don’t inhale the shit.  Not even a tiny bit.  It will fuck you up.

In its powder form, it is lame as a spice – as was evident from my initial ham sandwich experience.  Roomie tried a copious amount of it with some cream cheese as a dip, and confirmed that it was weak.  She likes spicy stuff, but doesn’t have the heat tolerance that I have, so if she says it’s weak, it’s weak.

It is most effective at producing heat if it has the opportunity to rehydrate. Mixed in a sauce, or similar application where there is a decent amount of moisture, it reaches a medium to high-medium on my scale of hotness.

I sprinkled some on a frozen pasta dinner that I ate for lunch today.  After it came out of the oven, I stirred it well, and let it sit for a few minutes.  The pepper powder actually added a respectable amount of heat to the dish.  It didn’t make it hot, mind you, but there was some discernible heat.

I’ll keep experimenting with it, and although it isn’t the be all, end all heat-maker that I had hoped it would be, I think I will add it to my list of favorite spices.  Now if I can get the seeds that I bought to grow and produce, I’ll be golden.

Range day tomorrow, then an OC lunch.  I’ve cleaned my carry gun (the Alaskan, what else?) and polished my holster.  I have no idea what I’m going to take to shoot at the range, though.  I guess I’ll figure it out when I get up in the morning.

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