turmeric

n. East Indian plant whose aromatic subterranean stem (rhizome) in powdered form is used in several ways (in a seasoning such as curry, a yellow dye, and as a medicine); powdered form of this plant's rhizome; any one of several similar plants

Turmeric (Curcuma longa) is a rhizomatous herbaceous perennial plant of the ginger family, Zingiberaceae which is native to tropical South Asia. It needs temperatures between 20 and 30 deg. C. and a considerable amount of annual rainfall to thrive. Plants are gathered annually for their rhizomes, and re-seeded from some of those rhizomes in the following season.
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Noun
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
(synonym) Curcuma longa, Curcuma domestica
(hypernym) herb, herbaceous plant
(member-holonym) Curcuma, genus Curcuma
2. ground dried rhizome of the turmeric plant used as seasoning
(hypernym) flavorer, flavourer, flavoring, flavouring, seasoner, seasoning
(part-holonym) Curcuma longa, Curcuma domestica

(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.
  

(n.)
An East Indian plant of the genus Curcuma, of the Ginger family.
  

(a.)
Of or pertaining to turmeric; resembling, or obtained from, turmeric; specif., designating an acid obtained by the oxidation of turmerol.
  

A rhizome that is often dried and ground. It is often used to spice and color dishes (bright yellow). It is used mainly in Indian and Southeast Asian cooking.