• The name of a range of seeds with a generally hot taste native to Europe and India. None have any smell. Varieties include black mustard, brown mustard, white mustard and oriental mustard.
  • A mixture of various ground or whole mustard seeds and other spices, etc. often moistened with vinegar, wine, verjuice or water, used as a condiment or for flavouring other dishes
  • A fast growing brassica, Brassica hirta, usually grown as sprouted seed for the sharply flavoured seedling leaves and stems which are used in salads or as a garnish. If allowed to grow on, the young leaves may also be used in salads.


  • noun a very spicy yellow condiment, eaten with meat