Mustard (condiment) Mustard (condiment) Mustard is a condiment made from the seeds of a mustard plant (white/yellow mustard, "Sinapis alba"; brown/ Indian mustard, "Brassica juncea"; or black mustard, "Brassica nigra"). The whole, ground, cracked, or bruised mustard seeds are mixed with water, vinegar, lemon juice, wine, or other liquids, salt, and often other flavorings and spices, to create a paste or sauce ranging in color from bright yellow to dark brown. The taste of mustard ranges from sweet to spicy. Commonly paired with meats and cheeses, mustard is also added to sandwiches, hamburgers, corn dogs, and hot dogs. It is also used
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