Foundation. Flavor. Food.
Black Mustard Seeds, Brassica nigra, are also called black mustard, brown mustard, or true mustard. There are more than 40 varieties of mustard plants, but culinary mustard seeds come from only three of these varieties.
There are three main types of mustard seed. Black Mustard Seeds are used less frequently than brown or yellow mustard seeds and are much harder to find. The smaller and darker the seed, the hotter and more intense the flavor is. Black mustard is the smallest of the mustard seeds and is oblong in shape. While mustard seeds are frequently used in preparing condiments, black mustard is rarely used in this manner due to its pungency being very volatile.Black mustard seeds have a well deserved reputation for their pungent spicy aroma and flavor. Most common in Indian cooking black mustard seeds are often fried in oil, making them sweet and mild while releasing a nutty aroma.
Black Mustard Seeds are used with Brown Mustard seeds in Dijon mustards. Also used in the German Düsseldorf mustard which is similar to the French Dijon Mustard, but tends to be more pungent. In southern India vegetarian dishes, Black Mustard Seeds are “popped” in heated oil or ghee which enhances their nuttiness, and then added to chutneys, curries, dals, pickles, sambars, and sauces.
In September of 2019 our Chef/Owner, David Humphrey, started A&H Provisions to help bring a local option for spices to the Atlanta, Georgia area. An option that will give local residents the ability to have a spice merchant help them make the right choices when purchasing their spices. We will source our product so as to provide you with freshest product possible.
Chef David has been in the culinary industry for over 25 years. His first job was at Six Flags Great America in Gurnee, Illinois. After that he was hooked on the industry. He would continue to work with food whether it was in the back or front of house, in positions from entry level to managerial. In 2010, Chef David enrolled in culinary school at Le Cordon Bleu College of Culinary Arts Chicago and then graduated in March of 2012 with an Associates Degree in Culinary Arts. He then began working at fine dining restaurants in Chicago, amongst them were, Bistro Bordeaux, Fork and A10. In 2016, He moved to Lawrenceville, Georgia and began working at restaurants there, then eventually switched over to Private Chef work before starting A&H Provisions.
At A&H Provisions, we have the belief that making great food starts with a solid FOUNDATION. Our spices provide that foundation for ultimate FLAVOR, which will give you the greatest tasting FOOD for you and your family.