Persian Hogwood seeds, ground into a powder called Golpar, makes an interesting spice – slightly bitter, earthy, woody. You will find it quite aromatic too. It is used a lot in Middle East countries, and you can buy the seeds Middle Eastern or Afghan grocers. You might be able to buy the powder, but I can only get the seeds and grind them myself.
I got chatting to a gentleman in the local Afghan shop, and he says that Golpar is known and commonly used in Eastern European countries too. It is sometimes called Angelica seeds, but that is incorrect.
Golpar Namak is the powder mixed with salt. It is a great seasoning, useful for almost anything, and especially good with beans, grains, rice and lentils. Try it sprinkled over cucumbers and pomegranates. If you can find sour plums, use it with them too. Put some in your preserves and chutneys.
Read more about Golpar here.
Grind Golpar seeds into a powder, and mix the powder with sea salt in the ratio 1:2 (ie for each Tblspn powder, mix with 2 Tblspn salt). You can increase the quantity of Golpar powder should you want a stronger taste.