Traditional Croatian cuisine is not typically "spicy" in the sense of high-heat chili peppers found in Asian or Latin American food, but it is rich in flavor and bold seasoning. The eastern region of Slavonia and Baranja is the notable exception; influenced by Hungarian traditions, this area uses significant amounts of hot and sweet ground paprika. Signature dishes like Čobanac (shepherd’s stew) and Fiš-paprikaš (spicy fish stew) are known for their deep, red color and a distinct, lingering heat. In contrast, coastal Dalmatian and Istrian cuisines focus more on Mediterranean flavors—olive oil, garlic, parsley, and rosemary—where black pepper and occasional dried chili flakes (pepperoncini) are used sparingly to enhance fresh seafood rather than to provide overwhelming heat.