Foundation. Flavor. Food.
Don't be fooled- not all smoked salts are created at an equal caliber of quality. Some smoked salts are not ever smoked at all, instead made to taste smoky through the addition of artificial colors and flavors. Mostly, these smoked salts are made with low quality table salts for the quick and cheap distribution of product which translates to bigger profits for the manufacturer These products can't even be called real salt, even though they are often found in the salt section of many supermarkets.
Smoking salts is a long process perfected by producers who care greatly for the flavor and quality of their salts. Our Smoked Mesquite Flaked Salt is a delightfully crunchy salt with a great, high quality flavor and an intensely pleasurable aroma.
First, sea salt is transformed into lamellose crystals, or plate-like crystals, under the pressure of a heated roller. This takes the cubic salt shape and flattens it out into irregularly shaped flat crystals that adhere to food more readily. This means that the salt lingers on your food longer and adds a nice little crunch as you dig into it. The flattened salt is then cold smoked. Cold smoking involves burning bark free hardwood with excellent aromatics at about 68 to 86°F inside of a smoking chamber. The salt is laid out on trays and the smoke wafts around the flakes for 8 to 12 hours.
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.