Fiery Flurry Mustard

Old English fȳr, fire — adjectival suffix -y. As a color modifier, fiery implies a saturated-and-bright-flaming quality, the bright color of autumn-foliage fall-color and forge-furnace hot-iron emission. Sits at the bright-and-warm end of the grid, parallel to flaming and blazing in usage.

Imitative origin, quick-burst-of-snow. As a color modifier, flurry implies a quick-burst-of-snow-and-light-and-fluttering quality, the visual register of Adirondack-and-Vermont-flurry hand-quick-burst-of-snow-and-light-and-fluttering Adirondack-and-Vermont-flurry-and-New-England-snow flurry-and-quick-burst-of-snow surfaces under Adirondack-and-Vermont-flurry-and-New-England-snow Adirondack-and-Green-Mountains-and-White-Mountains New-England-snow-light. Sits at the modifier-and-weather end of the grid, parallel to slush and thaw in usage.

The condiment ground from the seeds of Brassica nigra and Sinapis alba — cultivated in the Mediterranean and South Asia for at least four thousand years. The color refers to French Dijon-style prepared mustard: a warm, slightly muted gold-yellow with the dusty surface of a paste, deeper than honey and earthier than yolk. The seed itself ranges from pale tan to nearly black depending on species.