- any of several annual herbs (genus Brassica) of the crucifer family, with yellow flowers and slender pods containing round seeds
- the ground or powdered seeds of some species (as Brassica nigra) of these plants, often prepared as a paste, used as a pungent seasoning for foods, or as a counterirritant in medicine
- the color of ground mustard, a dark yellow
Origin of mustardMiddle English mustarde ; from Old French moustarde ; from moust, must ; from Classical Latin mustum (see must): origin, originally prepared with must as an ingredient
cut the mustard☆
Informal to come up to expectations or to the required standard; succeed
- 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.
- A member of the mustard family.
- A dark yellow to light olive brown.
- Any of a group of toxic organic compounds that include mustard gas and the nitrogen mustards.
Origin of mustardMiddle English, from Old French mustarde, from Latin mustum, must, unfermented wine; see must 3.
(usually uncountable, plural mustards)
- 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.
- Powder or paste made from seeds of the mustard plant, and used as a condiment or a spice.
- When the waitress brought the food I asked her if she had any Dijon mustard.
- Dark yellow colour, the colour of mustard.
- The tomalley of a crab, which resembles the condiment.
- Of a dark yellow colour.
From Old French moustarde (French: moutarde), from moust (“must"), from Latin mustum.