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
Murri (condiment) to the first, and boiled until thickened. Murrī mixed with milk was known as "kamakh". Murri (condiment) Murrī or Almorí (in Andalusia) was a condiment made of fermented barley or fish used in medieval Byzantine and Arab cuisine. There are two kinds of murrī, the more usual kind made using fermented barley, with a less common version made from fish (see garum). Almost every substantial dish in medieval Arab cuisine used murrī in small quantities. It could be used as a substitute for salt or sumac, and has been compared to soy sauce by Rudolf Grewe, Charles Perry, and others