from The American Heritage® Dictionary of the English Language, 4th Edition
- n. Any of various Eurasian plants of the genus Brassica, especially B. nigra and B. juncea, which are cultivated for their pungent seeds and edible leaves.
- n. A condiment made from the powdered seeds of certain of these plants.
- n. A member of the mustard family.
- n. A dark yellow to light olive brown.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. 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.
- n. Powder or paste made from seeds of the mustard plant, and used as a condiment or a spice.
- n. Dark yellow colour, the colour of mustard.
- n. The tomalley of a crab, which resembles the condiment.
- adj. of a dark yellow colour.
from the GNU version of the Collaborative International Dictionary of English
- n. 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).
- n. 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.
from The Century Dictionary and Cyclopedia
- n. A plant of the genus Brassica, formerly classed as Sinapis.
- n. 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.
- n. One of numerous mustard-like plants, almost all cruciferous: used with a qualifying word. See names below
- n. Clypeola Jonthlaspi.
- n. Sometimes, erroneously, the pennycress
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. any of several cruciferous plants of the genus Brassica
- n. pungent powder or paste prepared from ground mustard seeds
- n. leaves eaten as cooked greens
Middle English, from Old French mustarde, from Latin mustum, must, unfermented wine; see must3.(American Heritage® Dictionary of the English Language, Fourth Edition)
From Old French moustarde (French: moutarde), from moust ("must"), from Latin mustum. (Wiktionary)