1. <botany> 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 colour, 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.

Origin: F. Terre-merite, NL. Terramerita, turmerica; apparently meaning, excellent earth, but perhaps a corruption of Ar. Kurkum. Cf. Curcuma.

<chemistry> Of or pertaining to turmeric; resembling, or obtained from, turmeric; specif, designating an acid obtained by the oxidation of turmerol.

<chemistry> Turmeric paper, paper impregnated with turmeric and used as a test for alkaline substances, by which it is changed from yellow to brown. Turmeric root.

<botany> Bloodroot. Orangeroot.

(01 Mar 1998)

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