mustard

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mustard

 [mus´terd]
1. a plant of the genus Brassica.
2. the ripe seeds of Brassica alba (white mustard) and B. nigra (black mustard), whose oils have irritant, stimulant, and emetic properties.
3. resembling, or something resembling, mustard in one or more of its properties.
nitrogen mustard mechlorethamine.

mus·tard

(mŭs'tărd),
1. The dried ripe seeds of Brassica alba (white mustard) and B. nigra (black mustard) (family Cruciferae).
2. Synonym(s): mustard gas
[O.Fr. moustarde, fr. L. mustum, must]

mustard

/mus·tard/ (mus´terd)
1. a plant of the genus Brassica.
2. the ripe seeds of Brassica alba (white mustard) and B. nigra (black mustard), whose oils have irritant, stimulant, and emetic properties.
3. resembling, or something resembling, mustard in one or more of its properties.

nitrogen mustard 
2. any of a group of cytotoxic, blistering alkylating agents homologous to the vesicant war gas dichlorodiethyl sulfide (mustard gas), some of which have been used as antineoplastics and immunosuppressants.

mustard

(1) Black mustard, see there; Brassica nigra.  
(2) White mustard, see there; Sinapsis alba.

mus·tard

(mŭs'tărd)
1. A plant of the genus Brassica with pungent edible seeds.
2. A semisolid preparation of mustard seeds used as a condiment.
3. A material having the appearance or consistency of mustard (2).
[O.Fr. moustarde, fr. L. mustum, must]

mustard,

n Latin names:
Brassica nigra, Brassica alba; part used: seeds; uses: diuretic, emetic, anti-inflammatory, mustard plaster for topical treatment of congestive respiratory complaints; precautions: pregnancy, lactation, children, kidney disorders, ulcers, corrosive to unprotected skin, asthma. Also called
black mustard, brown mustard, California rape, charlock, Chinese mustard, Indian mustard, white mustard, or
wild mustard.

mustard

an irritant compound derived from the dried ripe seed of Brassica (Sinapis) alba, B. nigra or B. juncea. Contains toxic allyl isothiocyanate in nontoxic glycoside form, though the plant also contains myrosinase, an enzyme that converts the glycoside to the toxic form. Used as a carminative, emetic and counterirritant in poultices.

mustard gas
one of several gases used in military activities, e.g. dichlorodiethylsulfide. Causes vesication of skin, blindness due to corneal damage, and pulmonary edema if inhaled.
mustard greens
green foliage of several mustard-type plants, used in salads.
mustard oil
present in high concentrations in mustard plants and causes acute indigestion in animals.
mustard oil glucosinolates
toxic oil glucosinolates found in plants.
sulfur mustard
a synthetic compound with vesicant and other toxic properties.
tansy mustard
References in periodicals archive ?
Place the sausages in a non-stick baking dish and pour over any of the remaining mustardy mixture.
A starter of ham hock and pistachio terrine was beautifully presented on a long dish with a powerful mustardy piccalilli, toast, pork scratching and a shot of Gwynt y Draig cider - another good touch that boded well for the evening.
More than 700 recipes trace the history of his palate from his mother's mustardy les oeufs Jeannette to the light, fresh taste of salmon in basil sauce.
And if you love the unmistakable peppery taste of rocket you'll doubtless enjoy the mustardy mizuna lettuce.
The sauce was good and mustardy, but the egg was slightly overcooked.
Baby bok choys make an Asian coleslaw that's lighter and more tender than cabbage, with a slight mustardy taste.
Basically, the devil took form in four little pickled bratwurst (4 leva), served with sliced onions and a mustardy sauce, which one might expect to be spicy (given that there were, too, the angel sausages): remember that spicy food is not common to that region of the world.
Start with deviled eggs, then a salad of spinach, beets and walnuts with goat cheese, Mixed Vegetable and Fresh Herb Casserole, Grilled Mustardy Pork Chops and warm cibatta bread.
The latter arrives perfectly cooked, tender and moist, sauced with a mustardy beurre blanc, and plated with creamy mashed potatoes and crunchy green asparagus.
It is a delicious raw or cooked green, a mild mustardy item, in June and July, and then again after frost.