Foundation. Flavor. Food.
White, Black and Green Peppercorns all come from the tropical woody plant Piper nigrum and are not related to Capsicum pepper family (which includes chili peppers and paprika). The Piper nigrum plant is indigenous to the monsoon regions of Southeastern Asia. Black Peppercorns are the most common of the peppers and are picked when the berries are still green (before they have fully ripened). They are then dried in the sun which turns their color to a dark brown and their texture becomes wrinkled. White peppercorn berries are picked when they are fully ripened and they are then husked and dried. White pepper has a subtle, less biting flavor and can be used more liberally than black pepper. In Europe cooks often prefer to flavor creamy sauces and various light-colored dishes with ground white pepper. White pepper is also available as Whole White, which is commonly used in marinades, pickles and of course in peppermills as well as in various Peppercorn blends. Our fine ground white pepper is 40 mesh (very fine) and is ideally used in a pepper shaker on the kitchen table or in the creamy, lighter-colored sauces for chicken, fish or potato dishes.White pepper (like most other pepper) works well in combination with basil, cardamom, cinnamon, cloves, coriander, cumin, garlic, ginger, nutmeg, lemon, and parsley.
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.