infused

Infused is the past participle of infuse and is used as an adjective to describe a substance that has absorbed or been permeated by another substance. In culinary and beverage contexts, infusion refers to the transfer of flavors, aromas, or color from herbs, fruits, or spices into a liquid through contact over time. The resulting product is called an infusion.

Common methods include hot infusion (steeping ingredients in hot water, oil, or alcohol) and cold infusion (steeping at ambient or refrigerated temperatures). Factors influencing an infusion include the choice of solvent (water, oil, ethanol), the material's particle size, temperature, time, and agitation. Higher temperatures and longer times generally extract more compounds but may also bring bitter notes or undesired flavors.

In culinary use, infusions are widely used to flavor teas, coffees, syrups, oils, vinegars, and spirits. Herbal infusions are often consumed as beverages or incorporated into recipes. In cosmetology and perfumery, botanical infusions dissolve active constituents and fragrances into carriers such as oils or alcohol. In medicine, infusion refers to the administration of therapeutic substances and fluids through a vein, or intravenous infusion, delivering nutrients, electrolytes, or medications over a set period.

Safety and storage vary by solvent and product. Infused liquids should be prepared with clean equipment and, when appropriate, refrigerated and used within recommended time frames to minimize microbial growth and spoilage. The term can also describe the result of any process that has imparted new properties to a base substance through immersion.