Small, round seeds from mustard plants that range from mild and nutty (white/yellow) to pungent and spicy (brown/black). They can be used whole, ground, or processed into prepared mustard condiments.
From Old French 'moustarde,' originally meaning 'burning must' - a mixture of crushed mustard seeds and unfermented grape juice. The word 'mustard' literally means 'burning wine,' reflecting the spice's sharp, nasal heat that differs from chili pepper heat.
Mustard seeds contain compounds called glucosinolates that only release their characteristic sharp heat when crushed and mixed with liquid - this is why dry mustard powder is relatively mild until you add water! Different mustard varieties can cross-pollinate so readily that there are thousands of regional variations, each with unique heat levels and flavor profiles.
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