In a medium saucepan, bring the water to a boil. Add the cinnamon stick, peppercorns, star anise pods, cloves and ginger. Bring back to a boil and stir in the salt. Add the agave nectar and bring to a simmer, stirring frequently. Remove from the heat and let cool. Cover and refrigerate overnight. Strain the syrup into a large jar, cover and refrigerate for up to 3 weeks.
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