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.

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.

Source: Webster's Revised Unabridged Dictionary (1913)
 

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.

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.

Source: Webster's Revised Unabridged Dictionary (1913)
 

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.

Note: In England the name is given to the tormentil, once used as a remedy for dysentery.

Source: Webster's Revised Unabridged Dictionary (1913)