turmeric

tur·mer·ic

noun \ˈtər-mə-rik also ˈtü-mə- or ˈtyü-\

Definition of TURMERIC

1

: an Indian perennial herb (Curcuma longa syn. C. domestica) of the ginger family with a large aromatic yellow rhizome

2

: the boiled, dried, and usually ground rhizome of the turmeric plant used as a coloring agent, a flavoring, or a stimulant

3

: a yellow to reddish-brown dyestuff obtained from turmeric

Origin of TURMERIC

Middle English turmeryte

First Known Use: 15th century

Other Food Terms

Reuben, calamari, chuck, curry, edamame, foie gras, hummus, leaven, nonpareil, peel

tur·mer·ic

noun \ˈtər-mə-rik\   (Medical Dictionary)

Medical Definition of TURMERIC

1

: an Indian perennial herb (Curcuma longa) of the ginger family with a large aromatic yellow rhizome

2

: the cleaned, boiled, dried, and usually ground rhizome of the turmeric plant used as a coloring agent, a condiment, or a stimulant

3

: a yellow to reddish brown dyestuff obtained from turmeric

Variants of TURMERIC

tur·mer·ic also tu·mer·ic \ˈt(y)ü-mə-\ (audio pronunciation)

turmeric

noun    (Concise Encyclopedia)

Turmeric (Curcuma longa).—W.H. Hodge

Perennial herbaceous plant (Curcuma longa; family Zingiberaceae), native to southern India and Indonesia. Its tuberous rhizomes have been used from antiquity as a condiment, as a textile dye, and medically as an aromatic stimulant. The rhizome has a pepperlike aroma and a somewhat bitter, warm taste. It colours and flavours prepared mustard and is used in curry powder, relishes, pickles, spiced butters, and numerous culinary dishes. Paper tinged with turmeric turns from yellow to reddish brown when an alkali is added to it, thus providing a test for alkalinity.