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