The story of Henry Langdon’s tea and spices goes back over one hundred years – as the story of all good speciality wares should.
Mister Langdon arrived in Australia in 1852 at the height of the
Australian gold rush. However, Langdon hadn’t come all the way from
England with his wife and infant son just
for some silly old flecks of gold. Nay, he had come to Melbourne to sell chocolate, champagne and brandy!
Since then, Henry Langdon has expanded to import luxurious foods
including tea, herbs and spices. Five generations on, and their spices
are helping home cooks everywhere achieve the true flavours of
international dishes, including those found in Morocco, Tunisia and
Chermoula is one of Morocco’s most famous spice blends, combing dried garlic, rosemary, roasted cumin, lemon peel and much more to create a fragrant combination. Ideally, chermoula is used when cooking seafood.
- Made in Australia from local and imported ingredients.
- A blend of Moroccan spices with a tang of lemon.
- Ideal when cooking with seafood.