Foundation. Flavor. Food.
Salt-free Roasted Garlic Pepper seasoning blend has one mission, and one mission alone: To deliver terrific flavor, easily. This blend has a relatively gentle aroma, with the citrus top notes from the black pepper mingling with sweet onion and the mellow perfume of roasted garlic. The flavor is garlic forward, rich and pungent, with onion standing right behind it and pushing it forward like a good team player. The pine-laden heat of black pepper provides depth, while the uncompromised burn of white pepper cuts straight down the middle, creating a no-nonsense blend with a heat that lingers.
Roasted Garlic Pepper is terrific on a wide range foods, so rub it onto your ribeye and season your venison stew. Go easier with the seasonings and sprinkle over grilled fish; add to lemon juice and olive oil for a quick marinade for chicken. This is terrific on top of pasta, or as a garnish for tortellini soup. Sauté asparagus in olive oil and Roasted Garlic Pepper. Make peppery bread by adding a light coat of oil to dough and sprinkling over the top before baking. Mix with cream cheese for a delicious spread for bagels and wraps. Mix with red wine vinegar and olive oil for an easy homemade vinaigrette.
Our salt-free Roasted Garlic Pepper is blended from black pepper, garlic, onion, and white pepper.
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.