caraway
I don't often use caraway seeds, but for some recipes it is a must! It's native to Europe, north Africa, and western Asia. It's sometimes referred to as Persian fennel, not surprising given its anise-like taste.
I always caraway when I make Zwiebelckuchen or German sweet onion quiche. It does have a strong flavor so a little goes a long way. So what does it taste like? Well it's sort of a combination of anise and a unique earthy flavor.
In Serbia for example it is used to sprinkle on top of scones or to flavor various cheeses. Caraway is a key ingredient in harissa, a north African red pepper paste that is used in many stews.