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mustard

American  
[muhs-terd] / ˈmʌs tərd /

noun

  1. a pungent powder or paste prepared from the seeds of certain mustard plants, used as a food seasoning or condiment, and medicinally in plasters, poultices, etc.

  2. Botany. any of various cruciferous plants of the mustard family, noted for their acrid and pungent qualities and widely cultivated for culinary and agricultural purposes: among the most commercially important mustards are black mustard, brown mustard, and white mustard.

  3. nitrogen mustard.


idioms

  1. cut the mustard, to reach or surpass the desired standard of performance.

    a pitcher who cuts the mustard with his fastball.

mustard British  
/ ˈmʌstəd /

noun

  1. any of several Eurasian plants of the genus Brassica, esp black mustard and white mustard, having yellow or white flowers and slender pods and cultivated for their pungent seeds: family Brassicaceae (crucifers) See also charlock

  2. a paste made from the powdered seeds of any of these plants and used as a condiment

    1. a brownish-yellow colour

    2. ( as adjective )

      a mustard carpet

  3. slang zest or enthusiasm

  4. slang to come up to expectations

"Collins English Dictionary — Complete & Unabridged" 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012

mustard More Idioms  

Etymology

Origin of mustard

First recorded in 1250–1300; Middle English mostard(e), mustart, from Old French mostarde, moustarde, a relish originally made of mustard seed and must, equivalent to moust + -arde; must 2, -ard

Example Sentences

Examples are provided to illustrate real-world usage of words in context. Any opinions expressed do not reflect the views of Dictionary.com.

Acai bowls were recalled over possible plastic contamination, while sesame miso salad and hot honey mustard dressing were recalled over undeclared allergens.

From Los Angeles Times

Sunday dinner meant going out for Chinese food; during the week, it was frankfurters with sauerkraut and mustard at the corner deli.

From The Wall Street Journal

“We sell it because it works, not because it tastes good,” says Emil Sjölander, one of Nomio’s three founders, who described that taste as “some combination of wood and Dijon mustard.”

From The Wall Street Journal

You don’t have to do much other than replace your normal Hellmann’s mayo and Dijon mustard with a bottle of Ayoh and all of a sudden you have a crunchy dill pickle-flavored turkey sandwich.

From The Wall Street Journal

Gradually, the mood in the car gets lively as a debate about ketchup versus mustard takes over the front seat—ketchup is the correct answer, obviously.

From Literature