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(July 2012)| Portuguese cuisine is closely related to
Mediterranean cuisine. The influence of Portugal's former
colonial possessions is also notable, especially in the wide
variety of spices used. These spices include piri piri (small,
fiery chilli peppers) and black pepper, as well as cinnamon,
vanilla and saffron. Olive oil is one of the bases of Portuguese
cuisine both for cooking and flavouring meals. Garlic is widely
used, as are herbs such as coriander and parsley. Portuguese
breakfasts often consist of fresh bread, with butter, ham,
cheese or fruit preserves, accompanied with coffee, milk, coffee
with milk, tea or hot chocolate. Sweet pastries are also very
popular, as well as breakfast cereal, mixed with milk or yogurt
and fruit. Lunch, often lasting over an hour is served between
noon and 2 o'clock or between 1 and 3 o'clock, and dinner is
generally served late, around or after 8 o'clock. There are
three main courses, lunch and dinner usuall