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a. 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.
b. A condiment made from the powdered seeds of certain of these plants.
2. A member of the mustard family.
3. A dark yellow to light olive brown.
4. Any of a group of toxic organic compounds that include mustard gas and the nitrogen mustards.
[Middle English, from Old French mustarde, from Latin mustum, must, unfermented wine; see must3.]
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
1. (Cookery) flavoured with mustard
2. (Cookery) resembling mustard in flavour or colour
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014