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From Latin assare (to roast) + amarus (bitter).



assamar (uncountable)

  1. (organic chemistry, obsolete) The soft, bitter, yellow substance produced when meat, bread, gum, sugar, starch, etc. are roasted till they turn brown.

Part or all of this entry has been imported from the 1913 edition of Webster’s Dictionary, which is now free of copyright and hence in the public domain. The imported definitions may be significantly out of date, and any more recent senses may be completely missing.
(See the entry for assamar”, in Webster’s Revised Unabridged Dictionary, Springfield, Mass.: G. & C. Merriam, 1913, →OCLC.)