Home › Drinks

Coriander and Ginger Brew

Share

(Photo by crush with eyeliner/Flickr)
enlarge image

(Photo by crush with eyeliner/Flickr)

Sweetened with sugar, coriander and ginger brew is a godsend to cold and flu sufferers.

You won't need all this coriander at once, but it saves time if a
quantity is well washed, drained and completely dried, either in the
sun or in a low oven. Cool and store in an airtight container.

Ingredients

250 g/4 oz coriander seeds
5 cm/2in piece fresh ginger root

Directions

Roast 3 tablespoons of the cleaned coriander seeds in a dry saucepan,
stirring until the seeds smell fragrant. Add 2 cups water. Peel and
slice the ginger, add to pan, cover and simmer for 15 minutes. Strain
into a cup, sweeten to taste and drink while very hot.

Ideally, one should then go to bed all rugged up and sweat it out.

Recipe excerpted from Encyclopedia of Asian Food by Charmaine Solomon (Periplus Editions, 1998)

Post new comment

Your comments are welcome, please adhere to our guidelines

Be respectful. Personal attacks will not be tolerated; nor will profane, abusive or threatening posts.

Keep it short (150 words or less), Stay on topic.

Asia Society reserves the right to moderate all comments and remove or edit for guideline violations. Thank you.

The content of this field is kept private and will not be shown publicly.
Type the characters you see in this picture. (verify using audio)
Type the characters you see in the picture above; if you can't read them, submit the form and a new image will be generated. Not case sensitive.