noun. undefined

noun. Any of various Eurasian plants of the mustard family, especially white mustard, Indian mustard, and black mustard, which are cultivated for their pungent seeds and edible leaves.

noun. A condiment made from the powdered seeds of certain of these plants.

noun. A member of the mustard family.

noun. A dark yellow to light olive brown.

noun. Any of a group of toxic organic compounds that include mustard gas and the nitrogen mustards.

noun. A plant of the genus Brassica, formerly classed as Sinapis.

noun. The seed of mustard crushed and sifted (and often adulterated), used in the form of a paste as a condiment. or, in the form of a poultice (sinapism), plaster, or prepared paper (mustard-paper), as a rubefacient.

noun. One of numerous mustard-like plants, almost all cruciferous: used with a qualifying word. See names below

noun. Clypeola Jonthlaspi.

noun. Sometimes, erroneously, the pennycress

noun. 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).

noun. 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.

noun. a substance obtained from mustard, as a transparent, volatile and intensely pungent oil. The name is also extended to a number of analogous compounds produced either naturally or artificially.

noun. A plant of certain species of the genus Brassica, or of related genera (especially Sinapis alba), in the family Brassicaceae, with yellow flowers, and linear seed pods.

noun. Powder or paste made from seeds of the mustard plant, and used as a condiment or a spice.

noun. Dark yellow colour, the colour of mustard.

noun. The tomalley of a crab, which resembles the condiment.

adjective. of a dark yellow colour.

noun. any of several cruciferous plants of the genus Brassica

noun. pungent powder or paste prepared from ground mustard seeds

noun. leaves eaten as cooked greens

"of mustard flour, and 1-1/2 lbs. of wheaten flour, made into a stiff paste, with the requisite quantity of water, in which the bay-salt is previously dissolved, forms the so-called _genuine Durham mustard_, sold in pots."

arugula  ball mustard  bitter cress  brassica  brown mustard  

must  

French mustard  black mustard  brown mustard  cut the mustard  garlic mustard  

color  cruciferous vegetable  

black mustard  charlock  white mustard  wild mustard  

bustard  clustered  custard  flustered  mustered  

Herb  allspice  butter  garlic  mace