Coriander seeds 80g
Discover the warm, citrusy, and slightly sweet flavour of whole coriander seeds. A cornerstone of global spice blends, these fragrant seeds are perfect for toasting and grinding fresh to create the most aromatic curries, pickles, and baked goods.
Unlock a world of authentic technique and flavour:
Grind Fresh for Spice Blends: Toast lightly and grind to make the freshest possible garam masala, curry powders, and dukkah.
Pickling & Brining: A classic whole spice for pickling vegetables like carrots, onions, and gherkins.
Baking: Add a wonderful warmth and citrus note to rye bread, gingerbread, and spiced biscuits.
Infusions & Broths: Add whole seeds to stocks, soups, and braising liquids for a subtle, aromatic depth.
Meat Rubs: Cracked coriander seeds are fantastic in rubs for pork, chicken, and lamb.
How to Use:
Toasting: Heat a dry pan over medium heat. Add the seeds and toast for 1-2 minutes, shaking the pan, until they become fragrant and slightly darker. Let them cool before grinding.
Grinding: Use a mortar and pestle for a coarse crack or a spice grinder for a fine powder.
Whole: Add directly to pickling liquids or slow-cooked dishes.
Storage: Keep in an airtight container in a cool, dark, and dry place to preserve their precious aroma for longer.
Ingredients: 100% Whole Coriander Seeds (Coriandrum sativum).
Information
Recipe for Coriander Seeds
🌶️ Coriander Seed-Crusted Pork Tenderloin
Ingredients
-
1 pork tenderloin (1.5 lbs)
-
2 tbsp whole coriander seeds (coarsely crushed)
-
1 tbsp black peppercorns
-
2 tsp flaky sea salt
-
1 tbsp brown sugar
-
2 garlic cloves (minced)
-
Zest of 1 orange
Game-Changing Technique
-
Dry-brine: Mix crushed coriander, pepper, salt, sugar, garlic, and orange zest. Rub all over pork. Refrigerate uncovered 12-24 hours.
-
Sear: 5 mins/side in smoking-hot pan
-
Roast: 15 mins at 400°F (63°C internal temp)
-
Rest: 10 mins before slicing
Serving Legend:
-
Pair with mango-coriander chutney
-
Serve over coriander-infused polenta
Science Behind It:
The 24-hour dry brine:
→ Coriander’s linalool compounds penetrate deep
→ Orange zest boosts the seed’s citrus notes
→ Creates a caramelized crust (Maillard reaction)
Pro Chefs’ Twist:
For next-level texture, mix 1 tbsp coriander seeds with 1 tbsp fennel pollen before crusting.
Reviews
-
★★★★★Outstanding qualityI bought Mrs Rogers coriander from the supermarket and tossed it out unused, it smelt no better than cardboard and the taste was insipid when I chewed a couple. I don't find Masterfoods spices all that good usually, so ordered online. When I opened the package I could immediately smell the coriander seeds with a fabulous lemony back note. Tastes great. Thanks for the fast service.
Associated Items
View your shopping basket or Browse other items in Spices / Herbs / Salts.
