German cuisine sometimes in the preparation of sausages, but are otherwise rare in German meals. Other herbs and spices, such as basil, sage, oregano, and hot chili peppers, have become popular since the early 80´s. Fresh dill is very common in a green salad or fish fillet. Mustard ("Senf") is a very common accompaniment to sausages and can vary in strength, the most common version being "Mittelscharf" (medium hot), which is somewhere between traditional English and French mustards in strength. Düsseldorf, similar to French's Deli Mustard with a taste that is very different from Dijon, and the surrounding area are known for
Campanino a cooking apple since its flesh remains intact and compact even after cooking. It is also excellent when eaten fresh as it retains all its nutrients even months after being harvested. The Campanino apple can be eaten raw, but because of its thick skin, people prefer it for cooking, preferably in a casserole with a little water, and a simple dusting of sugar, which is then caramelized in the oven. The apple's pulp is used to make jam, (including ), and "savór", or ingredients for apple pie or pancakes. Traditional mostarda, a sweet-and-hot condiment made from Campanina apples or quinces,