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white mustard

American  
[hwahyt muhs-terd, wahyt] / ˈʰwaɪt ˈmʌs tərd, ˈwaɪt /

noun

  1. a cruciferous plant (Sinapis alba ) grown for its culinary seeds and valued as an efficient crop for fodder and green manure: the seeds, which are significantly milder than black mustard seeds, are commonly used whole in pickling and finely crushed in the preparation of yellow mustard.


white mustard British  

noun

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

"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

Etymology

Origin of white mustard

First recorded in 1990–95


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.

See Examples For:

Red radish sprouts had higher bioavailability of polyphenols than red cabbage, broccoli and white mustard, even though the concentrations found in the radish were lower.

From Salon ● Sep. 7, 2023

So as the smallest white mustard seed was gradually phased out, mustard plants were not pollinating each other properly.

From BBC ● Sep. 2, 2012

The fish is served as an ivory dagger alongside the green known as white mustard and a delicate, two-toned mustard sauce that repeats the colors of the entree.

From Washington Post

When they are quite green, have ready the stuffing, which must be a mixture of scraped horseradish, white mustard seed, mace and nutmeg pounded, race ginger cut small, pepper, tumeric and sweet oil.

From Directions for Cookery, in its Various Branches by Eliza Leslie

Add: One tablespoonful ground cloves; one tablespoonful allspice; one tablespoonful mace; one tablespoonful white mustard seed; one tablespoonful black pepper; one teaspoonful red pepper; one-half cup sugar; one pine white wine vinegar.

From Stevenson Memorial Cook Book by Various

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