Spanish cuisine consists of the traditions and practices of Spanish cooking. It features considerable regional diversity, with significant differences among the traditions of each of Spain’s regional cuisines. Olive oil (of which Spain is the world’s largest producer) is extensively used in Spanish cuisine. It forms the base of many vegetable sauces (known in Spanish as sofritos). Herbs most commonly used include parsley, oregano, rosemary and thyme. The use of garlic has been noted as typical in Spanish cooking. The most used meats in Spanish cuisine include chicken, pork, lamb and veal. Fish and seafood are also consumed regularly. Tapas and pinches are snacks and appetisers commonly served in bars and cafes.