āĻ āĻ¨ā§āĻ¸āĻ¨ā§āĻ§āĻžāĻ¨ āĻāĻ°ā§āĻ¨
āĻ āĻāĻŋāĻ§āĻžāĻ¨ā§āĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
āĻāĻĒāĻ¨āĻžāĻ° āĻāĻžāĻˇāĻž āĻ¨āĻŋāĻ°ā§āĻŦāĻžāĻāĻ¨ āĻāĻ°ā§āĻ¨
turmeric
/tÉËmËÉÉšÉĒk/
Turmeric
01
āĻšāĻ˛ā§āĻĻ, āĻĒā§āĻ¤ āĻ°āĻ āĻĻāĻžāĻ¨āĻāĻžāĻ°ā§ āĻāĻĻā§āĻāĻŋāĻĻ
widely cultivated tropical plant of India having yellow flowers and a large aromatic deep yellow rhizome; source of a condiment and a yellow dye
1.1
āĻšāĻ˛ā§āĻĻ, āĻāĻžāĻ°āĻ¤ā§āĻ¯āĻŧ āĻāĻžāĻĢāĻ°āĻžāĻ¨
a yellow aromatic powder that is obtained by grinding the root of a plant of the ginger family, widely used in Asian cuisines
āĻāĻĻāĻžāĻšāĻ°āĻŖ
Turmeric and Asian food are inseparable.
āĻšāĻ˛ā§āĻĻ āĻāĻŦāĻ āĻāĻļāĻŋāĻ¯āĻŧāĻžāĻ¨ āĻāĻžāĻŦāĻžāĻ° āĻ
āĻŦāĻŋāĻā§āĻā§āĻĻā§āĻ¯āĨ¤
āĻ¨āĻŋāĻāĻāĻŦāĻ°ā§āĻ¤ā§ āĻļāĻŦā§āĻĻ
