Foundation. Flavor. Food.
The scientific name of Annatto seeds (pronounced ‘a-na-toe’) is Bixa orellanaand these are native to South America. Today they're grown in Brazil, Guatemala, India, Peru, the Philippines and western Africa. Our Annatto seeds are cultivated in India. When used in cooking, annatto seeds are usually referred to as Achiote (pronounced ‘ah-chee-OH-tay’).
Annatto Seeds grow on a shrublike plant that produces heart shaped pods that mature to a brown or reddish brown in color and are covered with stiff, short hairs. The pods are found in groups of ten to fifteen and when fully mature the fruit splits open, exposing the numerous seeds. The seeds range in color from yellow to red to black.
Annatto seeds are used as a natural food dye in dairy products like butter and cheese and give cheese that familiar yellowish orange coloring. In Caribbean cuisine the seeds are cooked in oil and once the oil is infused with the achiote flavor the oil is strained and the seeds are discarded. Achiote oil is used to flavor chicken, fish, meats, rice, tamales and vegetables. In Peru, annatto seeds are used in pork marinades and in sofritos. In Venezuela they’re used in the condiment alino criollo. Fans of the flavorful cuisine of the Yucatan region of Mexico know that annatto seeds are a key ingredient in the signature spice blend Recado Rojo which can be made into a paste or wet rub to season chicken, fish and pork.
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.