Foundation. Flavor. Food.
Indonesian Korintje cinnamon, Cinnamomum burmannii, is the type of cassia cinnamon that we in the US are probably most familiar with. Every part of the cinnamon tree can be used for something -- including the roots, bark, leaves, buds and flowers. Cassia cinnamon is native to Southern China. The dried scented bark of Cassia cinnamon is sold as whole sticks (also called "quills"), chips or most commonly ground.
Depending on where it’s grown cassia cinnamon contains between .9% and 7% essential oil. Korintje cinnamon is typically between .9% and 3%. The essential oil is primarily cinnamic aldehyde (65% to 95%).
The word cinnamon has been used since the 14th century and is derived from Old French "cinnamone" which comes from Latin "cinnamum" or "cinnamomum" which was borrowed from Greek "kinnamomon" which Etymologists believed came from the Phoenicians who used it as a variation of the Hebrew word "qinnamon".
Cinnamon is one of the oldest known spices in the world and was imported to Egypt from China around 2000 BC. The first Greek reference to “kasia” is found in a 7th century BC Greek poem by Sappho. Sweet cinnamon (Ceylon) was mentioned in the Bible, Exodus 30:23-4. The 5th century Greek historian Herodotus writes of India as being the source of cassia.
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.