Being at the junction of Central Asia and Indian-Subcontinent, Peshawari cuisine  is mainly influenced by that of Afghanistan, India and Central Asia. From India came chillies, saffron, garam masala (cardamom, cinnamon, cloves, cumin, nutmeg) and pepper. Afghanistan contributed coriander, mint and cooking with sabzi (spinach or green herbs), while Central Asia contributed various types of Kababs.  Fatty dishes are an important fuel to cope with harsh landscapes and freezing winters, with oil used liberally and mutton fat traditionally added to many dishes. Unlike some in this region, Peshawari cuisine is neither too spicy nor too mild.