Cress vs. Mustard — What's the Difference?

Any of various plants in the mustard family having pungent leaves, such as garden cress, watercress, or winter cress.

A hot-tasting yellow or brown paste made from the crushed seeds of certain plants, typically eaten with meat or used as a cooking ingredient

(plants) A plant of various species, chiefly cruciferous. The leaves have a moderately pungent taste, and are used as a salad and antiscorbutic.

The yellow-flowered Eurasian plant of the cabbage family whose seeds are used to make mustard.

A plant of various species, chiefly cruciferous. The leaves have a moderately pungent taste, and are used as a salad and antiscorbutic.

A brownish yellow colour

Any of various plants of the family Cruciferae having edible pungent-tasting leaves

Any of various Eurasian plants of the mustard family, especially white mustard, Indian mustard, and black mustard, which are cultivated for their pungent seeds and edible leaves.

Pungent leaves of any of numerous cruciferous herbs

A condiment made from the powdered seeds of certain of these plants.

A member of the mustard family.

A dark yellow to light olive brown.

Any of a group of toxic organic compounds that include mustard gas and the nitrogen mustards.

A plant of certain species of the genus Brassica, or of related genera (especially Sinapis alba, in the family Brassicaceae, with yellow flowers, and linear seed pods).

Powder or paste made from seeds of the mustard plant, and used as a condiment or a spice.

The leaves of the mustard plant, used as a salad.

Dark yellow colour, the colour of mustard.

One of a family of vesicants containing one or more 2-chloroethyl (C₂H₄Cl) groups, commonly used in chemical warfare and cancer chemotherapy.

The tomalley of a crab, which resembles the condiment.

Of a dark yellow colour.

The name of several cruciferous plants of the genus Brassica (formerly Sinapis), as white mustard (Brassica alba), black mustard (Brassica Nigra), wild mustard or charlock (Brassica Sinapistrum).

A powder or a paste made from the seeds of black or white mustard, used as a condiment and a rubefacient. Taken internally it is stimulant and diuretic, and in large doses is emetic.

Any of several cruciferous plants of the genus Brassica

Pungent powder or paste prepared from ground mustard seeds

Leaves eaten as cooked greens