Place 1½ cups water and all spices into a pot, bring the water to boil then set the heat to medium low to simmer for about 30 minutes. Boiling fast will not brew the spices properly.
Remove from heat and let the spice broth steep/rest till it cools down to room temperature. Strain the broth through a very fine mesh strainer to remove spices. This spice broth can be stored in refrigerator up to 10 days.
Always add an extra ¼ cup of water because of the evaporation of water during boiling.