Powder made from the crushed seeds of certain plants of the family Brassicaceae (Cruciferae), used in cookery for its pungency (see sense A. 2a)…

any of various types of mustard made in France, esp. (in later use) a mild variety using brown and black varieties of seed.

ground mustard originally produced by a Mrs. Clements in Durham in the 18th century.

In full Dijon mustard. A type of pale yellow, smooth-textured mustard, made (originally in Dijon) by blending black or brown mustard seeds with…