Today's Serbian cuisine is a heterogeneous cuisine, influenced by the Mediterranean (Byzantine Empire/Greece) and Eastern countries (Turkey), for the territories that remained under Ottoman and Austro-Hungarian occupation and for the Serbs of the Austrian Empire. It is a mixture of diverse traditions. They coexist in perfect harmony, however, and are all considered part of the national tradition. The Serbian diaspora has recently spread this culinary tradition throughout the world. Most Serbs eat three meals a day: breakfast, lunch and dinner.Traditionally, only the last two existed, breakfast is a recent addition. Serbian cuisine is generally rich in spices and herbs: black and white pepper, spice (najgvirc), coriander (Coriandrum sativum, korijander), paprika, parsley (peršun), laurel (lovor, Lorber), celery (Celer), cloves (karanfilić ), as well as many others that are used in various meals and preparations.