Mustard (condiment) tradition of mustard making, Dijon is regarded as the mustard capital of the world. The early use of mustard as a condiment in England is attested from the year 1390 in the book "The Forme of Cury" which was written by King Richard II's master cooks. It was prepared in the form of mustard balls—coarse-ground mustard seed combined with flour and cinnamon, moistened, rolled into balls, and dried—which were easily stored and combined with vinegar or wine to make mustard paste as needed. The town of Tewkesbury was well known for its high-quality mustard balls, originally made with ground mustard
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