TURMERIC

turmeric

(noun) ground dried rhizome of the turmeric plant used as seasoning

turmeric, Curcuma longa, Curcuma domestica

(noun) widely cultivated tropical plant of India having yellow flowers and a large aromatic deep yellow rhizome; source of a condiment and a yellow dye

Source: WordNet® 3.1

Etymology

Noun

turmeric (countable and uncountable, plural turmerics)

(botany) An Indian plant, Curcuma longa, with aromatic rhizomes, part of the ginger family (Zingiberaceae).

(cooking) The pulverized rhizome of the turmeric plant, used for flavoring and to add a bright yellow color to food.

Synonym: haldi

A yellow to reddish-brown dye extracted from the turmeric plant.

Synonym: E100

Source: Wiktionary

Tur"mer*ic, n. Etym: [F. terre-mérite, NL. terramerita, turmerica; apparently meaning, excellent earth, but perhaps a corruption of Ar. kurkum. Cf. Curcuma.]

1. (Bot.)

Definition: An East Indian plant of the genus Curcuma, of the Ginger family.

2. The root or rootstock of the Curcuma longa. It is externally grayish, but internally of a deep, lively yellow or saffron color, and has a slight aromatic smell, and a bitterish, slightly acrid taste. It is used for a dye, a medicine, a condiment, and a chemical test.

Tur"mer*ic, a. (Chem.)

Definition: Of or pertaining to turmeric; resembling, or obtained from, turmeric; specif., designating an acid obtained by the oxidation of turmerol. Turmeric paper (Chem.), paper impregnated with turmeric and used as a test for alkaline substances, by which it is changed from yellow to brown.

– Turmeric root. (Bot.) (a) Bloodroot. (b) Orangeroot.

Source: Webster’s Unabridged Dictionary 1913 Edition