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
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