German cuisine its particularly spicy mustard, which is used both as a table condiment and in local dishes such as "Senfrostbraten" (pot roast with mustard). In the southern parts of the country, a sweet variety of mustard is made which is almost exclusively served with the Bavarian speciality "Weißwurst". German mustard is usually considerably less acidic than American varieties. Horseradish is commonly used as a condiment either on its own served as a paste, enriched with cream ("Sahnemeerrettich"), or combined with mustard. In some regions of Germany, it is used with meats and sausages where mustard would otherwise be used. Its use
Colo-colo (condiment) is usually served as condiment for seafoods, especially various recipes of "ikan bakar" (grilled fish) and "ikan goreng" (fried fish). Popular grilled seafoods such as "kakap merah" (red snapper), "baronang" (rabbitfish), "cakalang" (skipjack tuna), "cumi-cumi" (squid) and "udang" (shrimp) are served with colo-colo as coating or dipping sauce. Colo-colo is often described as Ambon's sambal. Colo-colo (condiment) Colo-colo is a type of hot and spicy condiment commonly found in Maluku cuisine of Maluku archipelago, Indonesia. It is believed to be originated from Ambon city. Colo-colo is similar to Manado's dabu-dabu, as they both use a lot of chopped red chili