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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).
Recipes & Uses
Recipe for Coriander Seeds
🌶️ Coriander Seed-Crusted Pork Tenderloin
Ingredients
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1 pork tenderloin (1.5 lbs)
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2 tbsp whole coriander seeds (coarsely crushed)
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1 tbsp black peppercorns
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2 tsp flaky sea salt
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1 tbsp brown sugar
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2 garlic cloves (minced)
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Zest of 1 orange
Game-Changing Technique
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Dry-brine: Mix crushed coriander, pepper, salt, sugar, garlic, and orange zest. Rub all over pork. Refrigerate uncovered 12-24 hours.
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Sear: 5 mins/side in smoking-hot pan
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Roast: 15 mins at 400°F (63°C internal temp)
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Rest: 10 mins before slicing
Serving Legend:
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Pair with mango-coriander chutney
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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.
"From the iconic flavour of our classic Chicken Salt to aromatic international blends, SpicenEasy is your destination for premium herbs and spices. Whether you're perfecting a family curry, roasting vegetables, or mixing the ultimate Bloody Mary, our range of single-origin salts and signature seasoning blends will help you unlock the full flavour of every dish. We source and blend with passion to bring the best of the world's pantries right to your kitchen in New Zealand."
Reviews
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★★★★★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
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★★★★★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.
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Phone: 0272130803
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