Foundation. Flavor. Food.
The distinctive Star Anise has a heady, earthy, and licorice-y fragrance, with a hint of sweet pepper that tickles the end of the nose. It tastes sweet and warm; yes, like licorice, but with a touch of clove clinging to the top notes and a bittersweet finish. Star Anise has an essential oil component of 2.5%-3.5% and leaves a warm, slightly numb feeling in the mouth. That comes from the chemical compound anethol, an organic camphor that has properties that help offset topical discomfort.
Star Anise, despite being considered a spice, is a fruit. It comes from the Chinese evergreen tree, the Illicium verum, indigenous to China and Vietnam. These are slow-growing trees; they take a minimum of 6 years for the trees to start producing the star anise fruit, and may take up to 15 years for initial production. However, the trees are evergreen and produce fruit year-round once they do begin forming fruit. It can produce fruit for up to 100 years after the first fruit appears. Before fruiting, the flowers on the tree turn yellow. Immature Star Anise grows in green and turns brown as it matures. Each fruit has on average 8 petals, and each petal holds a polished, shiny, tan-colored seed.
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.