An aromatic seed with a slight flavor resembling licorice or fennel.
Most likely native to Asia Minor and the Mediterranean region.
As the herb spread throughout Europe through ancient trade routes, it took a special hold in Germany, where it is used to flavor everything from bread and cakes to meat dishes and cheeses.
May be the oldest spice plant cultivated in Europe.
New Oxford Book of Food Plants by John Vaughan et al. (2009)
The Oxford Companion to Food. 3rd ed., by Alan Davidson and edited by Tom Jaine (2014)