The history of Algerian cuisine starts with the ancient history of African tribes, when grains, starch food and yams were the common basis of a meal. Algerian cuisine is also known as Maghrib cuisine, representing the region north of the Sahara desert and west of the Nile, including countries like Morocco, Algeria and Tunisia. There are many similarities in these cuisines. The use of spices in ancient times as well as colonial times, was limited to rich people, or used only for big food fests. Some of the traditions are still kept from old history, influenced by Berber, Arab, Turkish, and French tastes, and can be seen in dishes like pastries and kebabs, pastas and sweets influenced by the ottomans. Spices used in ancient cuisine and still kept today are cumin, coriander, paprika, cinnamon