TURMERIC/(tur-mer-ik)/n./ 1. The root of the Curcuma longa plant native to Indonesia and southern India, possessing a tough brown skin and a deep orange flesh; /n./ 2. Traditionally called Indian saffron, this peppery spice has served as a condiment, textile dye, and revered member of the ayurvedic pharmacopeia for 5,000 years, prized for anti-inflammatory and antioxidant powers that have been known to help neutralize environmental toxins, fight free radicals, and generally revitalize the skin, e.g., “A key ingredient for successful curry dishes, turmeric has also garnered praise for its ability to make skin stronger, brighter, and healthier.”
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