Open main menu

EnglishEdit

 
Turmeric (Curcuma longa)
 
Processed turmeric rhizomes

EtymologyEdit

From Middle English turmeryte, tarmaret, of uncertain origin. Possibly from Old French terre mérite (deserving earth). According to Klein, possibly corrupted from Arabic كركم(Curcuma).

PronunciationEdit

  • (US) IPA(key): /ˈtɜɹ.məɹ.ɪk/, [ˈtʰɝ.mɚ.ɪk], (nonstandard, sometimes proscribed) /ˈtuː.mə.ɹɪk/, [ˈtʰu.mɚ.ɪk]
  • (UK) IPA(key): /ˈtɜː.m(ə).ɹɪk/, (nonstandard, sometimes proscribed) /ˈtjuː.m(ə).ɹɪk/, /ˈtʃuː.m(ə).ɹɪk/

NounEdit

turmeric (countable and uncountable, plural turmerics)

  1. (botany) An Indian plant, Curcuma longa, with aromatic rhizomes, part of the ginger family (Zingiberaceae).
  2. (cooking) The pulverized rhizome of the turmeric plant, used for flavoring and to add a bright yellow color to food.
    Synonym: haldi
  3. A yellow to reddish-brown dye extracted from the turmeric plant.
    Synonym: E100
    turmeric colour:  

Derived termsEdit

TranslationsEdit

See alsoEdit

ReferencesEdit

  • termerite (n.)” in MED Online, Ann Arbor, Mich.: University of Michigan, 2007, retrieved 2018-07-25.
  • Klein, Dr. Ernest, A Comprehensive Etymological Dictionary of the English Language, Amsterdam: Elsevier Scientific Publishing Co., 1971.

Further readingEdit