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

1. (Bot.) 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.) Of or pertaining to turmeric; resembling, or obtained from, turmeric; specif., designating an acid obtained by the oxidation of turmerol.

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

1. (Bot.) 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.) Of or pertaining to turmeric; resembling, or obtained from, turmeric; specif., designating an acid obtained by the oxidation of turmerol.

• Indian herb (taxonomic name: Curcuma longa) with aromatic rhizome, part of the ginger family (Zingiberaceae)
  
• pulverized rhizome of the tumeric plant, used for stimulation, flavoring and to add a bright yellow color to food
  
• yellow to reddish-brown dye