turmeric
UK /ˈtɜː.m(ə).ɹɪk/ · US /ˈtɝ.mɚ.ɪk/ noun
Forms turmerics
- noun (botany) An Indian plant (Curcuma longa), with aromatic rhizomes, part of the ginger family (Zingiberaceae).
- noun (cooking) The pulverized rhizome of the turmeric plant, used for flavoring and to add a bright yellow color to food.
- noun A yellow to reddish-brown dye extracted from the turmeric plant.
Synonyms
Etymology
From Middle English turmeryte, tarmaret, of uncertain origin. Possibly corrupted from Arabic كُرْكُم (kurkum, “Curcuma”) or from Old French terre mérite (“deserving earth”), potentially as a folk etymology of the Arabic.
Webster’s 1913
- noun An East Indian plant of the genus Curcuma, of the Ginger family.
- noun 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.
- adjective 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.
Etymology [F. terre-mérite, NL. terramerita, turmerica; apparently meaning, excellent earth, but perhaps a corruption of Ar. kurkum. Cf. Curcuma.]
Sources: Wiktionary · WordNet 3.0 · Webster’s 1913 — from the Wiktionary entry “turmeric”, CC BY-SA 4.0. Details