black mustard

American  

[blak muhs-terd] / ˈblæk ˈmʌs tərd /

noun

1. the cruciferous plant Brassica nigra, the seeds of which are ground into a pungent spice or used whole, as in Indian cuisine, and are a chief ingredient of many commercially prepared mustards: black mustard is sometimes mistakenly classified as Sinapis nigra, but it does not belong to same genus as white mustard (S. alba ).

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black mustard British  

noun

1. a Eurasian plant, Brassica (or Sinapsis ) nigra , with clusters of yellow flowers and pungent seeds from which the condiment mustard is made: family Brassicaceae (crucifers)

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Etymology

Origin of black mustard

First recorded in 1300–50

Example Sentences

See Examples For:

black mustard

It has also led to a destructive superbloom of black mustard, a fast-growing invasive plant that chokes out native vegetation relied on by native pollinators and, in turn, the birds that eat them.

From Salon ● Jul. 20, 2023

The herd nearest us has only been grazing a day, and already it’s denuded half of the eastern canyon, which was thick with invasive wild radish and black mustard plants over 5 feet tall.

From Los Angeles Times ● Jun. 26, 2023

There are numerous kinds of wild mustards in California, but black mustard or Brassica nigra is considered among the most pervasive.

From Seattle Times ● Jun. 15, 2023

There are also black mustard seeds, which have a distinctive sharp flavor.

From Washington Times ● Jun. 2, 2023

Excellent oil is expressed in various parts of India from the seeds of different species of Sinapis, especially from the black mustard seed.

From The Commercial Products of the Vegetable Kingdom Considered in Their Various Uses to Man and in Their Relation to the Arts and Manufactures; Forming a Practical Treatise & Handbook of Reference for the Colonist, Manufacturer, Merchant, and Consumer, on the Cultivation, Preparation for Shipment, and Commercial Value, &c. of the Various Substances Obtained From Trees and Plants, Entering into the Husbandry of Tropical and Sub-tropical Regions, &c. by Simmonds, P. L.