This is not a pure Wasabi Root powder as that is about 14 times more expensive. But this also isn't the cheap alternative that has, among other ingredients, Blue Food Dye #5. This is a wasabi blend.
Pure Wasabi is also known as Japanese Horseradish, wasabi is a member of the Brassicacea family which also includes cabbages, horseradish and mustard. This perennial grows wild along cold mountain streams in its native Japan. Today it is also grown in China, New Zealand and in California. Wasabi is best known for its heat but this is a much different heat than that of chiles or horseradish as it more closely resembles what you would experience with a good mustard.
Wasabi produces a heat vapor that aggravates your nasal passages and then rapidly subsides which is of course is nothing like the chiles with their burning heat that settles on your tongue that then lingers. As wasabi does not retain its flavor when cooked it is best served cold or added to cold food. To maximize the flavor of dried wasabi add it to water or soy sauce and let sit for 10 to 15 minutes.
This wasabi powder is blended from horseradish powder, mustard powder, spinach powder, cornstarch, citric acid, wasabi powder and ascorbic acid.
David Humphrey
Chef/Owner
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.