A near universal condiment on tables in Chilean restaurants and homes is pebre, which is made of herbs, olive oil, vinegar, chili and chives. Unlike salsas, which are served on the side, pebre is introduced to stews and hearty soups to provide extra kick as well as spooned over steaks and seafood. Contrary to what the country's spicy name might suggest, chili peppers are not consumed with the same frequency or used in as many applications as they are throughout Mexico. Chilean desserts often employ a variety of fruits or manjar, a very sweet spread made from boiled milk and sugar and similar in taste to caramel. Desserts in the south have a distinct German influence, for example, kuchen, a fruit flan.