turmeric

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. A widely cultivated tropical plant (Curcuma domestica) of India, having yellow flowers and an aromatic, somewhat fleshy rhizome.
2. n. The powdered rhizome of this plant, used as a condiment and a yellow dye.
3. n. Any of several other plants having similar rhizomes.

Century Dictionary and Cyclopedia

1. n. In Australia, either of two species of trees: Zieria Smithii, the stinkwood of Tasmania, which see, under stinkwood ; and Hakea dactyloides, an evergreen shrub of the family Proteaceæ.
2. Noting an acid, a compound, C₁₁H₁₄O₂, formed by the oxidation of turmerol by means of potassium permanganate.
3. n. The rhizome of Curcuma longa, a plant of the ginger family, native and long cultivated in the East Indies. It has a central ovoid body and lateral elongated tubers, called respectively round and long turmeric, formerly supposed to come from different species. Turmeric is of a deep brownish or greenish yellow, inwardly orange, of a resinous consistence and peculiar aromatic odor. It is prepared for use by grinding. In India it is most largely employed as a condiment, particularly as an ingredient in curry-powders. It has the property of an aromatic stimulant, and is there given internally for various troubles, and applied externally for skin-diseases. In western countries its chief use (now declining) has been that of a dye-stuff, in which capacity it affords beautiful but fugitive shades of yellow; at present a leading use is in the preparation of a test-paper called turmeric-paper or curcumapaper. The coloring matter is called curcumin; and the oil to which its aromatic taste and smell are due, turmeric-oil or turmerol. Sometimes called Indian saffron. The Hindu name is huldee.
4. n. The plant producing turmeric.
5. n. The bloodroot, Sanguinaria Canadensis.

Wiktionary

1. n. An Indian plant, Curcuma longa, with aromatic rhizomes, part of the ginger family (Zingiberaceae).
2. n. The pulverized rhizome of the turmeric plant, used for stimulation, flavoring and to add a bright yellow color to food.
3. n. A yellow to reddish-brown dye extracted from the turmeric plant.

GNU Webster's 1913

1. n. (Bot.) An East Indian plant of the genus Curcuma, of the Ginger family.
2. n. 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.
3. adj. (Chem.) Of or pertaining to turmeric; resembling, or obtained from, turmeric; specif., designating an acid obtained by the oxidation of turmerol.

WordNet 3.0

1. n. widely cultivated tropical plant of India having yellow flowers and a large aromatic deep yellow rhizome; source of a condiment and a yellow dye
2. n. ground dried rhizome of the turmeric plant used as seasoning