Foundation. Flavor. Food.
Chili powder is the signature seasoning of Chili Con Carne (chili with meat), the classic cowboy chuck wagon trail stew. Today chili powder is found in numerous recipes from tacos to barbecue sauces. Top quality American chili powders are instantly recognizable due to their various layers of flavor complexity and heat.
Like many other spices and seasoning blends chili powder has a colorful background. When was the first bowl of chili made? Some believe it was first thrown together in the early 1800’s just outside of Laramie, Wyoming (this viewpoint is shared by those that believe it was born on a Texas cattle drive). Other food historians believe a more grisly tale of how enraged Aztecs who had been waging a war with invading Spanish conquistadors would cut up the dead Spaniards they had beaten in battle, season them with a variety of spicy chile peppers, and eat them.
These are both vivid, albeit very different, versions of history and while it may be difficult to know what’s truly accurate there are early writings that can't be ignored. Archeological digs have shown that the combining of beans, herbs, meat and peppers was used by the Aztecs, Incas and Mayan Indians long before Columbus and the conquistadors stumbled onto the Americas. This of course is also well before cowboys trekked across the central prairies.
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.