Coriander seeds 80g

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

1. Dry-brine: Mix crushed coriander, pepper, salt, sugar, garlic, and orange zest. Rub all over pork. Refrigerate uncovered 12-24 hours.

2. Sear: 5 mins/side in smoking-hot pan

3. Roast: 15 mins at 400°F (63°C internal temp)

4. 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.

Why Choose Whole Coriander Seeds?

Grind them fresh when you need them
Keeping the seeds whole helps protect their aroma until you're ready to use them.

Toast them for even more fragrance
A minute or two in a dry pan can dramatically wake up their natural aroma.

Use them whole, cracked or ground
One packet gives you several different textures and cooking techniques.

Ideal for pickling and brining
Whole Coriander Seeds are a classic component of pickling spice.

Excellent in meat rubs
Coarsely crushed seeds give pork, lamb and chicken both texture and aromatic flavour.

What Do Coriander Seeds Taste Like?

Whole Coriander Seeds are warm, fragrant, slightly sweet and noticeably citrusy.

They're much less pungent than fresh coriander leaves.

In fact, people who don't particularly enjoy fresh coriander may still enjoy coriander seed because the flavour is completely different.

Toasting the seeds deepens their warmth and nuttiness while helping release their citrus-like aroma.

How to Use Coriander Seeds

Toast & Grind for Curries

Lightly toast the seeds in a dry pan.

Allow them to cool, then grind them using a mortar and pestle or spice grinder.

Use the freshly ground spice in curries, dals and homemade spice blends.

Pickling

Add Whole Coriander Seeds directly to pickling brines for:

Cucumbers
Carrots
Onions
Gherkins
Mixed vegetables

Meat Rubs

Coarsely crush Coriander Seeds and combine with:

Black Pepper
Salt
Garlic
Citrus zest

Press onto pork, lamb or chicken before roasting or grilling.

Broths & Stocks

Add the seeds whole to broths, stocks or braising liquids for subtle aromatic depth.

Bread & Baking

Add whole or lightly crushed seeds to breads, rye loaves and savoury baked goods.

Homemade Spice Blends

Toast and grind Coriander Seeds for:

Garam Masala
Curry Powder
Dukkah
Meat rubs

Whole Seeds or Ground Coriander?

Choose Whole Coriander Seeds when you want:

• Freshly ground spice
• Maximum control over texture
• Pickling
• Whole-spice infusions
• Coarse rubs
• Homemade spice blends

Choose Ground Coriander when you want:

• Speed
• Easy measuring
• Curries and sauces
• Smooth marinades
• No grinder required

Whole seeds take a little more preparation, but they give you more control over flavour, freshness and texture.

How to Toast Coriander Seeds

Place a dry frying pan over medium heat.

Add the Coriander Seeds.

Toast for around 1–2 minutes, shaking or stirring the pan regularly.

You'll know they're ready when:

The aroma becomes noticeably stronger

and

The seeds deepen slightly in colour.

Remove them from the hot pan immediately.

Let them cool before grinding.

The objective is to warm the natural oils — not burn the seeds.

Coarse or Fine — You Decide

A mortar and pestle gives you a coarser texture.

This is ideal for:

Meat rubs
Vegetables
Bread toppings

A spice grinder gives you a finer powder.

Use that for:

Curries
Dals
Spice blends
Sauces

You can even combine both textures in the same dish.

Try It This Way

For an easy coriander-crusted pork or chicken, lightly toast the seeds and crush them roughly.

Combine with:

Cracked Black Pepper
Sea salt
Garlic
Orange or lemon zest

Press the mixture onto the meat.

Sear or roast until cooked through.

The crushed seeds create both flavour and texture, while the citrus zest brings out coriander's naturally citrusy character.

Why Grind Fresh?

Once a spice is ground, much more of its surface is exposed to air.

That means its aromatic oils begin to fade more quickly.

Keeping Coriander Seeds whole until you need them allows you to release that fragrance at the point of cooking.

That's particularly worthwhile if you're making:

Garam Masala
Curry powders
Dukkah
Special-occasion curries

where the aroma of the spice itself really matters.

Make Your Own Fresh Coriander Powder

You don't need to buy two different products if you enjoy grinding spices yourself.

Simply:

1. Toast the seeds lightly.
2. Allow them to cool.
3. Grind to your preferred texture.
4. Use immediately.

Grind only what you need and leave the rest of the seeds whole for another day.

Beyond Curry

Once you've opened the pack, try Coriander Seeds in:

• Pickled vegetables
• Chutneys
• Garam Masala
• Curry powders
• Dukkah
• Pork rubs
• Chicken rubs
• Lamb rubs
• Rye bread
• Savoury breads
• Broths
• Stocks
• Lentil dishes
• Chickpea dishes
• Braised meats
• Roast vegetables
• Homemade sausages
• Spice-infused oils

Coriander Seeds are a great pantry ingredient for cooks who enjoy choosing for themselves whether a spice stays whole, gets cracked or is ground fresh.

Storage

Store Coriander Seeds in an airtight container in a cool, dark and dry place.

Keeping the seeds whole until needed helps preserve their natural aroma for longer.