I have some suggestions: Buy cases of bulk-pack coriander. Try local restaurant supplies, food coops, grocery stores, Indian restaurants to find the perfect coriander aroma and flavor. I wasn't happy with the coriander I was getting from a large US brewery supplier. It was worth tracking down a superior alternate. The orange peel I use does come from a large US brewery supply, and it's good. I can't tell you whether one supplier is better than another. Buy the coriander whole and crush it in a blender just before adding--a finer powder is better than merely cracking. Try a blend of both sweet and bitter curacao orange peel. I don't presoak my orange peel. The wort rehydrates it quick at that temperature. Add both the spices right before knockout, preferably in a closed hopback. My dosing per 10 bbl is 60-40 bitter/sweet orange peel at 790g total, and coriander at 360g. This sounds high, but it is done through a pressurized hop-back and my knockout is 30 minutes, limiting some of the flavor pickup. I give a light hopping for aroma near the end of the boil. This gives a nice, delicate, complex aroma profile, and the flavor ain't bad either. It's our best seller. Be careful about the coriander, unground it is the perfect size to foul a small heat exchanger but quick. And the aroma and flavor just isn't there without crushing, anyway. Also be sure to discharge the trub from the wort soon after casting. My technique generates gobs of trub that don't add anything good after cooling. Good luck and let me know how you go about it! Cheers.