Lightly crush the coriander, chamomile, fennel, nigella, sage, and allspice in a mortar and pestle.
In a small saucepan, combine the crushed herbs with the remaining ingredients, and bring to a boil.
Reduce the heat and simmer for 15 minutes. Remove from the heat and let cool.
Transfer the mixture to a large jar and allow it to sit overnight. or up to 24 hours.
Strain the mixture into an appropriately sized, sterilized bottle or jar, and store in the refrigerator for up to 4 weeks.
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