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Mustard vs Chaunk - What's the difference?

mustard | chaunk |

As nouns the difference between mustard and chaunk

is that mustard is 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 while chaunk is (cooking) a garnish made by frying mustard seed, asafoetida, and other whole spices in oil or ghee to release the flavours added to soups, curries, etc, at the end of cooking.

As an adjective mustard

is of a dark yellow colour.

mustard

English

(Brassica)

Noun

(en-noun)
  • 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.
    • When the waitress brought the food I asked her if she had any Dijon mustard .
  • The leaves of the mustard plant, used as a salad.
    • Mustard and cress sandwiches.
  • Dark yellow colour, the colour of mustard.
  • The tomalley of a crab, which resembles the condiment.

    • Adjective

  • Of a dark yellow colour.

    • Derived terms

    * black mustard * brown mustard * cut the mustard * English mustard * French mustard * garlic mustard * green mustard * Indian mustard * keen as mustard * mustard gas * mustard oil * mustard plaster * mustard powder * mustard pot * mustard seed * nitrogen mustard * treacle-mustard * wall mustard * white mustard * wild mustard * yellow mustard

    Related terms

    * must (grape juice)

    See also

    * arugula * bitter cress * brassica * charlock * cress * dame's violet * hedge garlic * jack-by-the-hedge * peppergrass * sea rocket * shepherd's purse * silique * rape (plant) * wasabi * wintercress *

    chaunk

    English

    Alternative forms

    * chhaunk * chounk * chonk * chhounk * chhonk

    Noun

    (en-noun)
  • (cooking) A garnish made by frying mustard seed, asafoetida, and other whole spices in oil or ghee to release the flavours. Added to soups, curries, etc., at the end of cooking.

    • See also

    * (wikipedia "chaunk")