152:
50:
132:
112:
161:
1141:
121:
533:
519:
141:
1150:
1166:
303:
1174:
295:
1158:
1131:
415:
267:(typically dried herbs, flowers or berries) that are volatile and release their active ingredients readily in water, oil, or alcohol. In this process, a liquid is typically boiled (or brought to another appropriate temperature) and poured over the herb. After the herb has been allowed to steep in the liquid for an appropriate period of time, it is removed (possibly by straining) leaving
285:
There are several accessories and techniques for removing the steeped or leftover botanicals that were used to infuse liquids, including metal steepers (which look like clamps), tea infusers (which act as strainers), and french presses (which are commonly used to infuse water with various teas and
376:
for an extended period; the infused oil or vinegar is often sold still containing the plant and is then used as flavoring. Chilis, lemon, garlic, and many other plants may be used. There can be ambiguity in the labeling of these oils: for example, what is described as
274:
The amount of time the herbs are left in the liquid depends on the kind of infusion. Infusion times can range from seconds (for some kinds of
565:
398:
with citrus slices and herbs such as mint, is a popular infusion. It is sometimes known as "spa water" due to it being commonly served in
494:
318:
is a common example of an infusion; most varieties of tea call for steeping the leaves in hot water, although some variants (e.g.
286:
coffee). The most commonly used technique is the teabag, which is made with filter paper and filled with various tea flavors.
1177:
93:
71:
64:
558:
1051:
1201:
1107:
551:
1092:
1041:
584:
453:
151:
31:
271:. Unless the infusion is to be consumed immediately, it is bottled and refrigerated for future use.
37:"Infused water" redirects here. For commercially-marketed water-based beverages with flavoring, see
1161:
58:
1097:
17:
201:, by allowing the material to remain suspended in the solvent over time (a process often called
255:
is far older than this, dating back to the 10th century BC as the earliest recorded reference.
75:
1196:
245:
853:
780:
8:
949:
734:
709:
209:
is also the name for the resultant liquid. The process of infusion is distinct from both
1165:
969:
909:
858:
765:
755:
729:
499:
537:
1112:
964:
929:
848:
641:
463:
438:
319:
189:
is the process of extracting chemical compounds or flavors from plant material in a
27:
Process of extracting chemical compounds or flavors from plant material in a solvent
1153:
995:
298:
Left side: Lime, ginger and mint infused waterRight side: Pomegranate infused water
1102:
1010:
1000:
816:
610:
473:
358:
1169:
1071:
990:
944:
878:
234:
131:
38:
523:
1190:
904:
230:
111:
714:
160:
1145:
1026:
775:
682:
605:
433:
428:
347:
306:
174:
1135:
1117:
1046:
1005:
883:
868:
662:
468:
420:
351:
275:
218:
214:
888:
532:
518:
120:
873:
806:
724:
677:
378:
369:
327:
264:
194:
140:
985:
959:
811:
770:
719:
543:
448:
443:
331:
323:
210:
954:
1061:
939:
934:
821:
785:
750:
672:
667:
646:
636:
458:
395:
279:
240:
237:
202:
1066:
302:
1076:
1056:
1031:
615:
574:
399:
373:
335:
213:—a method of extraction involving boiling the plant material—and
198:
190:
338:, and many other plants are used individually or in combination.
294:
1036:
863:
631:
382:
342:
170:
1130:
414:
790:
385:
495:"Sips; In California, the Water May Taste Like a Cucumber"
314:
252:
217:, in which water is passed through the material (as in a
178:
362:
are commonly produced through infusions in water or oil.
410:
368:Plants with desirable flavors may be steeped in an
1188:
278:) to hours, days, or months (for liqueurs like
559:
388:or another vegetable oil infused with sesame.
346:can also be made through infusion (as in a
30:For other uses of the word "infusion", see
566:
552:
330:are prepared by infusion, as well; lemon,
402:and similar personal care establishments.
263:Infusion is a chemical process that uses
258:
94:Learn how and when to remove this message
301:
293:
57:This article includes a list of general
233:was in the 10th or 11th century by the
14:
1189:
573:
492:
547:
1157:
43:
1173:
24:
493:Hamlin, Suzanne (8 October 1997).
350:), but is more often made through
63:it lacks sufficient corresponding
25:
1213:
511:
1172:
1164:
1156:
1149:
1148:
1139:
1129:
531:
517:
413:
159:
150:
139:
130:
119:
110:
48:
965:Indirect grilling/Plank cooking
536:Learning materials related to
486:
13:
1:
522:The dictionary definition of
479:
7:
807:Bain-marie (Double boiling)
406:
289:
10:
1218:
1093:List of cooking appliances
585:List of cooking techniques
454:List of cooking techniques
381:may be oil extracted from
229:The first recorded use of
224:
36:
29:
1126:
1085:
1019:
978:
922:
897:
841:
834:
799:
743:
702:
695:
655:
624:
598:
591:
582:
169:Three popular infusions:
32:Infusion (disambiguation)
334:, senna, apple, ginger,
1098:List of cooking vessels
668:Grilling (charbroiling)
78:more precise citations.
673:Roasting (traditional)
309:
299:
259:Preparation techniques
305:
297:
246:The Canon of Medicine
1202:Cooking techniques
970:Stir frying (chao)
500:The New York Times
394:, a mix of sliced
310:
300:
1184:
1183:
1113:Food preservation
1037:Burying in ground
930:Carryover cooking
918:
917:
830:
829:
691:
690:
637:Roasting (modern)
464:Maceration (food)
439:Chinese herbology
320:Moroccan mint tea
104:
103:
96:
16:(Redirected from
1209:
1176:
1175:
1168:
1160:
1159:
1152:
1151:
1146:Drink portal
1144:
1143:
1142:
1134:
1133:
1108:Food preparation
996:Pressure cooking
839:
838:
700:
699:
596:
595:
568:
561:
554:
545:
544:
535:
521:
505:
504:
490:
423:
418:
417:
163:
154:
143:
134:
123:
114:
99:
92:
88:
85:
79:
74:this article by
65:inline citations
52:
51:
44:
21:
1217:
1216:
1212:
1211:
1210:
1208:
1207:
1206:
1187:
1186:
1185:
1180:
1140:
1138:
1136:Food portal
1128:
1122:
1103:Outdoor cooking
1081:
1015:
1011:Thermal cooking
1001:Pressure frying
974:
914:
893:
826:
817:Double steaming
795:
739:
687:
651:
620:
611:Hot salt frying
587:
578:
572:
514:
509:
508:
491:
487:
482:
474:Coffee steeping
419:
412:
409:
359:Herbal remedies
292:
261:
227:
193:such as water,
184:
183:
182:
181:
166:
165:
164:
156:
155:
146:
145:
144:
136:
135:
126:
125:
124:
116:
115:
100:
89:
83:
80:
70:Please help to
69:
53:
49:
42:
35:
28:
23:
22:
15:
12:
11:
5:
1215:
1205:
1204:
1199:
1182:
1181:
1127:
1124:
1123:
1121:
1120:
1115:
1110:
1105:
1100:
1095:
1089:
1087:
1083:
1082:
1080:
1079:
1074:
1069:
1064:
1059:
1054:
1049:
1044:
1039:
1034:
1029:
1023:
1021:
1017:
1016:
1014:
1013:
1008:
1003:
998:
993:
988:
982:
980:
976:
975:
973:
972:
967:
962:
957:
952:
947:
945:Caramelization
942:
937:
932:
926:
924:
920:
919:
916:
915:
913:
912:
907:
901:
899:
895:
894:
892:
891:
886:
881:
879:Shallow frying
876:
871:
866:
861:
856:
851:
845:
843:
836:
832:
831:
828:
827:
825:
824:
819:
814:
809:
803:
801:
797:
796:
794:
793:
788:
783:
778:
773:
768:
763:
758:
753:
747:
745:
741:
740:
738:
737:
732:
727:
722:
717:
712:
706:
704:
697:
693:
692:
689:
688:
686:
685:
680:
675:
670:
665:
659:
657:
653:
652:
650:
649:
644:
639:
634:
628:
626:
622:
621:
619:
618:
613:
608:
602:
600:
593:
589:
588:
583:
580:
579:
571:
570:
563:
556:
548:
542:
541:
540:at Wikiversity
538:Infusion maker
529:
513:
512:External links
510:
507:
506:
484:
483:
481:
478:
477:
476:
471:
466:
461:
456:
451:
446:
441:
436:
431:
425:
424:
408:
405:
404:
403:
392:Cucumber water
389:
366:Flavored oils:
363:
355:
339:
326:instead. Many
291:
288:
260:
257:
243:, possibly in
231:essential oils
226:
223:
168:
167:
158:
157:
149:
148:
147:
138:
137:
129:
128:
127:
118:
117:
109:
108:
107:
106:
105:
102:
101:
56:
54:
47:
39:Enhanced water
26:
9:
6:
4:
3:
2:
1214:
1203:
1200:
1198:
1195:
1194:
1192:
1179:
1171:
1167:
1163:
1155:
1147:
1137:
1132:
1125:
1119:
1116:
1114:
1111:
1109:
1106:
1104:
1101:
1099:
1096:
1094:
1091:
1090:
1088:
1084:
1078:
1075:
1073:
1070:
1068:
1065:
1063:
1060:
1058:
1055:
1053:
1050:
1048:
1045:
1043:
1040:
1038:
1035:
1033:
1030:
1028:
1025:
1024:
1022:
1018:
1012:
1009:
1007:
1004:
1002:
999:
997:
994:
992:
989:
987:
984:
983:
981:
977:
971:
968:
966:
963:
961:
958:
956:
953:
951:
948:
946:
943:
941:
938:
936:
933:
931:
928:
927:
925:
921:
911:
908:
906:
905:Gentle frying
903:
902:
900:
896:
890:
887:
885:
882:
880:
877:
875:
872:
870:
867:
865:
862:
860:
857:
855:
852:
850:
847:
846:
844:
840:
837:
833:
823:
820:
818:
815:
813:
810:
808:
805:
804:
802:
800:Indirect heat
798:
792:
789:
787:
784:
782:
779:
777:
774:
772:
769:
767:
764:
762:
759:
757:
754:
752:
749:
748:
746:
742:
736:
733:
731:
728:
726:
723:
721:
718:
716:
713:
711:
708:
707:
705:
701:
698:
694:
684:
681:
679:
676:
674:
671:
669:
666:
664:
661:
660:
658:
654:
648:
645:
643:
640:
638:
635:
633:
630:
629:
627:
623:
617:
614:
612:
609:
607:
604:
603:
601:
597:
594:
590:
586:
581:
576:
569:
564:
562:
557:
555:
550:
549:
546:
539:
534:
530:
528:at Wiktionary
527:
526:
520:
516:
515:
502:
501:
496:
489:
485:
475:
472:
470:
467:
465:
462:
460:
457:
455:
452:
450:
447:
445:
442:
440:
437:
435:
432:
430:
427:
426:
422:
416:
411:
401:
397:
393:
390:
387:
384:
380:
375:
371:
367:
364:
361:
360:
356:
353:
349:
345:
344:
340:
337:
333:
329:
325:
321:
317:
316:
312:
311:
308:
304:
296:
287:
283:
281:
277:
272:
270:
266:
256:
254:
250:
248:
247:
242:
239:
236:
232:
222:
220:
216:
212:
208:
204:
200:
196:
192:
188:
180:
176:
172:
162:
153:
142:
133:
122:
113:
98:
95:
87:
77:
73:
67:
66:
60:
55:
46:
45:
40:
33:
19:
1197:Aromatherapy
979:Device-based
923:Mixed medium
776:Slow cooking
760:
606:Dry roasting
524:
498:
488:
434:Aromatherapy
391:
365:
357:
348:French press
341:
313:
284:
273:
268:
262:
251:
244:
228:
206:
186:
185:
90:
81:
62:
1178:WikiProject
1118:Food safety
1006:Slow cooker
991:Microwaving
884:Stir frying
869:Deep frying
663:Charbroiler
469:Percolation
421:Food portal
352:percolation
328:herbal teas
322:) call for
276:Chinese tea
269:an infusion
219:coffeemaker
215:percolation
76:introducing
1191:Categories
1052:Fermenting
986:Air frying
935:Barbecuing
874:Pan frying
854:Blackening
781:Smothering
725:Parboiling
678:Rotisserie
625:Convection
599:Conduction
577:techniques
480:References
379:sesame oil
370:edible oil
265:botanicals
59:references
960:Fricassee
950:Deglazing
842:High heat
835:Fat-based
812:Sous-vide
771:Simmering
735:Reduction
720:Decoction
710:Blanching
703:High heat
656:Radiation
449:Herbalism
444:Decoction
332:chamomile
324:decoction
211:decoction
84:July 2011
1170:Cookbook
1154:Category
1086:See also
1062:Pickling
1020:Non-heat
940:Braising
910:Sweating
898:Low heat
889:Sautéing
859:Browning
822:Steaming
786:Steeping
766:Poaching
761:Infusion
756:Creaming
751:Coddling
744:Low heat
730:Shocking
683:Toasting
647:Barbecue
459:Tincture
407:See also
400:day spas
396:cucumber
290:Examples
280:sloe gin
241:Avicenna
238:polymath
207:infusion
203:steeping
187:Infusion
1162:Commons
1077:Souring
1072:Salting
1057:Juicing
1032:Brining
849:Basting
791:Stewing
715:Boiling
642:Smoking
616:Searing
575:Cooking
374:vinegar
336:rooibos
235:Persian
225:History
199:alcohol
191:solvent
72:improve
18:Infused
1047:Drying
1042:Curing
955:Flambé
864:Frying
632:Baking
525:infuse
383:sesame
343:Coffee
205:). An
171:coffee
61:, but
1067:Purée
1027:Aging
386:seeds
429:Mate
307:Mate
177:and
175:mate
696:Wet
592:Dry
372:or
315:Tea
282:).
253:Tea
221:).
197:or
195:oil
179:tea
1193::
497:.
249:.
173:,
567:e
560:t
553:v
503:.
354:.
97:)
91:(
86:)
82:(
68:.
41:.
34:.
20:)
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
