n. 姜黄, 姜黄根粉末

[医] 姜黄

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.


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.

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.