Caraway seed is the dried fruit of the caraway plant, used as a spice with a warm, slightly anise-like flavour. Despite the name, it is not a true seed but a schizocarp that splits in two. It flavours rye breads, sauerkraut, sausages, and cheeses across central and eastern Europe, and is chewed as a digestive or brewed into teas in folk tradition. The characteristic aroma comes from carvone, the same compound prominent in spearmint. Caraway keeps well dried and is usually added early in cooking to release its oils. It should not be confused with cumin, though the two look similar.