S.T.
Anise flower is what you're thinking (not anus!!!hahaha). It's from the same plant that fennel comes from and is the flavor of black licorice. the seed pods are dried and look like a star - they can also be used for tea. I personally con't care for the flavor - but other LOVE it!
For me:
basil is essential for pasta, rice, salad of fressh mozzarella, tomatoes & roasted red peppers, vinagrette (I don't buy salad dressing)
dill - I add it to potato salad, cucumber & tomato salad, whenever I cook asparagus, many vegetables
celery seed - it adds the flavor of celery with out the annoyance
sesame seeds - I add to lots of chicken dishes, tuna & chicken salad, sprinkle on top of green salad after salad dressing
ground chili pepper - adds a depth and zip that paprika is a little too tame for
Montreal Steak and Montreal Chicken spice blends - I add whenever I grilled steak or chicken
Paul Prudhomme's seafood spice mix - I rub on fish before I grill (heavy duty alum foil on the grill, spray the fish with Pam cooking oil after the spice rub)
onion powder & garlic powder - use to make a rub for any kind of roast (add salt, pepper, maybe sage, chili pepper)
ground white pepper - has a different taste than black pepper - used for meat rubs
bay leaf - neccessary for chicken soup, stew
rosemary - many chicken dishes
I have other spices that I hardly ever use like ground coriander seed (for chili and pulled pork), cardamom (hot glugg in the winter, certain yeast breads), oregano (only tomato sauce) ground ginger (for asian style marinades), ground mustard (I don't remember what I used that for!)
When a new recipe calls for a spice I've never used I try to get it and use it. Some spices I've discarded becuase I just didn't like them (tarragon, thyme) other's I've found that I love (ginger, dill, celery seeds). Dont be afraid to try them out!