The name of several cruciferous plants of the genus Brassica (formerly Sinapis), as white mustard (Brassica alba), black mustard (Brassica Nigra), wild mustard or charlock (Brassica Sinapistrum).
A powder or a paste made from the seeds of black or white mustard, used as a condiment and a rubefacient. Taken internally it is stimulant and diuretic, and in large doses is emetic.
Mustard generally contains husked seed, plus wheat flour and turmeric. Water is added to produce a thick paste.
Mustard seed has been widely used both as a condiment and as a medicine since biblical times. There are two main varieties of mustard plants: white mustard, which produces reddish-yellow seeds; and black mustard, which yields dark red or brown seeds. The Brown mustard seeds are used for pickling and as a seasoning, and are the main ingredient in European and Chinese mustards. The lighter yellow seeds are usually larger in size, have less spice, and are used as a primary ingredient in American mustards.
The yellow substance found in a crab; the mustard is actually part of the digestive system called the hepatopancreas.
any of several cruciferous plants of the genus Brassica
pungent powder or paste prepared from ground mustard seeds
leaves eaten as cooked greens
An herbaceous plant whose seeds are used to prepare the condiment of the same name. There are three varieties: black mustard (spicy and piquant), brown mustard (less piquant), and white or yellow mustard (much less piquant but more pungent). Mustard seeds are sold whole, ground into powder or processed into prepared mustard. Whole seeds are used for pickling, flavouring cooked meats and vegetables. Powdered mustards and freshly ground seeds are used in sauces, as a seasoning in main dishes and as an ingredient in salad dressings. Different blends of made-up mustard include English, Dijon and French. It is often eaten with meats and can be used to add flavour and thickness to sauces.
A spice with a pungent flavor, available as seeds or ground, or a condiment prepared with it. Recipe: Croque Monsieur
ground or as yellow, brown, white, or black seeds, or in a wide variety of commercially prepared spreadable mustards with a strong, pungent taste.
The seed of the mustard plant is dried and ground for use in prepared mustards and seasoning in salad dressings, or used whole in pickling. Mustard makes a good addition to a variety of dishes, sauces, and dressings.
Usually used to describe Dandie Dinmont Terriers, this color is like the color of the spice; i.e., a dull, highly saturated, brown-yellow. Color definitions may vary by breed. Always check the breed standard for the definitive color description.
Any of several culinary herbs grown for its acrid seeds. Mustard seeds can be ground into a powder that can be prepared into a table condiment containing mustard, sugar, vinegar and turmeric (which gives it its bright yellow color).
any of several species of a plant that is a member of the cabbage family; the seeds are used for a spice and the leaves are eaten as vegetables.
To see mustard growing, and green, foretells success and joy to the farmer, and to the seafaring it prognosticates wealth. To eat mustard seed and feel the burning in your mouth, denotes that you will repent bitterly some hasty action, which has caused you to suffer. To dream of eating green mustard cooked, indicates the lavish waste of fortune, and mental strain. For a young woman to eat newly grown mustard, foretells that she will sacrifice wealth for personal desires.
Mustard is a thick condiment, a yellow or yellow-brown paste with a sharp taste that is prepared from the ground seeds of mustard plants (white or yellow mustard or Sinapis hirta, brown or Indian mustard or Brassica juncea, and black mustard or Brassica nigra), by mixing them with water, vinegar or other liquids, and adding ingredients such as flour. A strong mustard can cause the eyes to water, burn the palate and inflame the nasal passages. For this reason, mustard can be an acquired taste for some.