Mustard (condiment) glucosinolates in mustard plant varieties, and the different isothiocyanates that are produced, make different flavors and intensities. Prepared mustard condiment may also have ingredients giving salty, sour (vinegar), and sweet flavors. Turmeric is often added to commercially prepared mustards, mainly to give them a yellow color. Prepared mustard is sold in glass jars, plastic bottles, or metal squeeze tubes. Because of its antibacterial properties, mustard does not require refrigeration for safety; it will not grow mold, mildew, or harmful bacteria. Mustard can last indefinitely without becoming inedible or harmful, though it may dry out, lose flavor, or brown from oxidation.
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