Mustard (condiment) acids denature the enzymes that make the strength-producing compounds. Thus, "hot" mustard is made with cold water, whereas using hot water produces a milder condiment, all else being equal. Mustard oil can be extracted from the chaff and meal of the seed. The mustard plant ingredient itself has a sharp, hot, pungent flavor. Mixing ground mustard seeds with water causes a chemical reaction between two compounds in the seed: the enzyme myrosinase and various glucosinolates such as sinigrin, myrosin, and sinalbin. The myrosinase enzyme turns the glucosinolates into various isothiocyanate compounds known generally as mustard oil. The concentrations of different
Colo-colo (condiment) nut, and "tahi minyak" or "ampas minyak" (black-colored cooking coconut oil residue), or caramelized "rarobang" (watery residue of coconut oil-making process). As the result, colo-colo is darker and more oily than dabu-dabu. However, today, because of the rarity and difficulty to acquire traditional cooking oil residue and caramelized "rarobang", this oily agent is often replaced by widely available and practical "kecap manis" (sweet soy sauce) mixed with margarine, coconut oil or cooking oil. As the result, today colo-colo is often mistaken as another Indonesian common condiment, sambal kecap. Maluku archipelago is famous for its rich collection of seafoods, and colo-colo