# Herbs 'n' Spice is
warm 'n' nice Combine
28 grams sliced fresh ginger, 1 broken up cinnamon stick, 1 teaspoon
coriander seeds, 3 cloves, 1slice of lime, 1/2 liter
water. Simmer for 15 minutes, strain. Drink a hot cupful every 2 hours.
The lime has plenty of vitamin C (a recommended cold fighter) while the
ginger and spices provide the antibacterial effect
Add 1/2" ginger, 6 tulsi leaves, 1 bay leaf, 3 peppercorns, and 1
clove to 1/2 liter water with palm sugar to taste. Boil for 15 minutes.
Strain and drink hot, as often as you please. The pepper dilates blood
vessels in the nose and stimulates secretions which help drain sinuses.
Chilli powder or red pepper also has the same effect and, in addition,
possesses anti inflammatory properties.
# Juice a Ginger
Take an inch of ginger and wash thoroughly. Scrape the skin and chop into
3 to 4 pieces. Add a tablespoon of water. Churn thoroughly in a mixer and
strain out the juice in a gauzy cloth. Discard the pulp. Add a teaspoon of
honey (a mild antibacterial), a pinch of turmeric (today a proven
antiseptic), stir well. Drink half in the morning and half in the evening.
The mixture keeps well under refrigeration.
# Chug some
chicken soup It attacks a cold or flu in at least three ways: The fluids and minerals help
rehydrate and energise your body; the spices provide decongestant
benefits; and if you huddle over your bowl as you eat, your mucous
membranes will get a soothing steam bath.
Bring a liter of chicken broth to a boil. Add a teaspoon of
chilli powder and a thumb sized piece of ginger, grated. Simmer for 15
minutes. Garnish each bowl with a raw, minced garlic clove and chopped
scallions. Have four bowls a day when you are at your sickest.
# Go for a Garlic Its pungent active
ingredient, allicin (the same one in onions), works especially well
against infections such as bronchitis and sinusitis, which often result
from colds and flu. Some experts believe allicin destroys the cold and flu
viruses themselves, though this theory hasn't been scientifically
Eat one or two cloves a day of raw or lightly sauteed garlic, all at once
or in small doses.