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

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.

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