Measure out your spices and combine everything but the ginger.
Place the pot over a medium flame and warm the spice blend for about 1 minute until it becomes aromatic.
Add water and ginger. (You can also add 1 tbs orange zest at this point if you like.)
Bring to a light boil and add brown sugar. Stir to dissolve.
Return to a rolling boil and then immediately turn flame down to low.
Simmer for 20 minutes.
Cool, then strain. Store syrup in your mason jar, in the refrigerator. It is good for at least 3 months.
Use the syrup to flavor coffees and teas, as an ice cream topping, to flavor plain yogurt. You can also add a dash to squash soups, or coat grilled pumpkin with it. It is very versatile and addictive.