nounhistorical, rare Chemistry
Reichenbach's name for: a yellowish brown substance with a mildly bitter taste, produced by the roasting or baking of a wide range of foodstuffs.
The name seems to have been given to a poorly characterized component of caramel, a complex carbohydrate mixture produced by the breakdown and oligomerization of glucose and fructose.
Mid 19th century; earliest use found in Chemist. From German Assamar from classical Latin assare to roast + amārus bitter.