Ginger & Coriander Tea


Preparation info

  • Difficulty


  • Serves


Appears in

Hidden Kitchens of Sri Lanka

Hidden Kitchens of Sri Lanka

By Bree Hutchins

Published 2013

  • About

I had my first cup of ginger and coriander tea at a dansal in Kirulapone that Sajeeva, my Sinhalese tuk-tuk driver, took me to. It was delicious, and judging by the number of tuk-tuks, motorbikes, cars and buses that stopped for a cup, everyone else thought so too. The tea is believed to have many medicinal benefits and is used as a remedy for colds, sore throats and muscle pain.


  • 50 g ( oz heaped ½ cup) coriander seeds, washed
  • 40 g ( oz) piece ginger, roughly sliced
  • sugar or honey, to taste


Combine the coriander seeds and ginger in a saucepan with 1 litre (35 fl oz/4 cups) water. Bring to the boil, reduce the heat to medium and simmer, uncovered, for 15 minutes. Strain and add sugar to taste, stir well and serve.