[W/K] :: turmeric

  Turmeric \Tur"mer*ic\, n. [F. terre-m['e]rite, 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.
        [1913 Webster]
  
     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.
        [1913 Webster]

  Turmeric \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.
     [1913 Webster]
  
     Turmeric paper (Chem.), paper impregnated with turmeric and
        used as a test for alkaline substances, by which it is
        changed from yellow to brown.
  
     Turmeric root. (Bot.)
     (a) Bloodroot.
     (b) Orangeroot.
         [1913 Webster]

  Bloodroot \Blood"root`\, n. (Bot.)
     A plant ({Sanguinaria Canadensis), with a red root and red
     sap, and bearing a pretty, white flower in early spring; --
     called also puccoon, redroot, bloodwort, tetterwort,
     turmeric, and Indian paint. It has acrid emetic
     properties, and the rootstock is used as a stimulant
     expectorant. See Sanguinaria.
     [1913 Webster]
  
     Note: In England the name is given to the tormentil, once
           used as a remedy for dysentery.
           [1913 Webster]

  turmeric
       n 1: widely cultivated tropical plant of India having yellow
            flowers and a large aromatic deep yellow rhizome; source
            of a condiment and a yellow dye [syn: Curcuma longa, Curcuma
            domestica]
       2: ground dried rhizome of the turmeric plant used as seasoning