Croatian cuisine is heterogeneous and is known as a cuisine of the regions since every region has its own distinct culinary traditions. Its roots date back to ancient times and the differences in the selection of foodstuffs and forms of cooking are most notable between those on the mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with neighboring cultures – Hungarian, Austrian and Turkish, using lard for cooking, and spices such as black pepper, paprika and garlic. The coastal region bears the influences of the Gree, Roman and Illyrian, as well as of the later Mediterranen cuisine.