from Wiktionary, Creative Commons Attribution/Share-Alike License

  • n. A glucosinolate found in the seeds of white mustard and in many wild plant species.

from the GNU version of the Collaborative International Dictionary of English

  • n. A glucoside found in the seeds of white mustard (Brassica alba, formerly Sinapis alba), and extracted as a white crystalline substance.

from The Century Dictionary and Cyclopedia

  • n. A colorless compound, HO.C6H4.CH2N: C(SC6H11O5).O.SO3.-C16H24O5N.5H2O, contained in the seed of white mustard. It crystallizes in glassy lustrous needles and is colored intensely yellow by a very minute trace of alkali.


Latin. From the taxonomic name Sinapis alba. (Wiktionary)


  • • White or yellow mustard, Sinapis alba or Brassica hirta, is a European native with large pale seeds and a different defensive storage compound, sinalbin.

    On Food and Cooking, The Science and Lore of the Kitchen

  • These substances may be natural constituents of the seeds, such as gossypol and cylopropenoid fatty acids in cottonseed, cyanogenetic glycoside in linseed, ricin in castor beans, sinigrin or sinalbin in mustard seed, saponin in shea nuts, the trypsin inhibitor in soyabeans, or toxic mould metabolites, such as aflatoxin, which may form if the seeds are allowed to spoil by moulds.

    Chapter 7

  • Agricultural Research Service studies suggest sinalbin and other compounds released into soil by applications of white mustard seed meals can kill or suppress certain weedy grasses and annual broadleaf weeds.

    High Plains Journal

  • The irritating portion of sinalbin is much less volatile than the irritant in sinigrin, so little of white mustard’s pungency rises into the nose.

    On Food and Cooking, The Science and Lore of the Kitchen


Log in or sign up to get involved in the conversation. It's quick and easy.