Foundation. Flavor. Food.
Garlic is from the species, Allium Sativum and has two primary subspecies - hardneck garlic, Allium Sativum variety Ophioscorodon, and softneck garlic Allium Sativum variety Sativum. Hardneck garlics were the original garlics while softneck garlics were developed or cultivated over the centuries by growers from the original hardnecks through a process of selective breeding. Garlic is closely related to the chives, onions, leeks and shallots.Garlic is found in just about every cuisine, but its plays a more prominent role in Central and South American, Chinese, Indian, Mediterranean, Mexican and Southeast Asian cuisines. While we know that nothing compares to fresh garlic that doesn't mean that dehydrated garlic shouldn't play a vital role in your kitchen. In fact since the 1990's garlic consumption in the US is up over 1,000% to more than 3.5 lbs. consumed by each person per year, and of all that consumed garlic, more than 75% of it is in the dehydrated form.
Our Garlic Powder is perfect if you have a recipe where garlic flavor, but not texture or bulk are needed. Garlic Powder also lasts for a long time (some folks will say up to 2-3 years although we still prefer to replace it every 6-12 months) and just a little bit will go a long way. Made from pure dehydrated garlic our garlic powder has no preservatives or anti-caking agents.
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.