infuses

Infuse is a process in which flavors, aromas, or active compounds are extracted from solids by steeping them in a liquid. The resulting liquid is an infusion, and the act is described by the verb infuse (infuses, infusing). Common solvents are water, oil, and alcohol. Infusion has culinary, medical, and aromatic uses, and dates back to ancient times.

Common types include tea infusions (hot-water extraction of tea leaves), herbal infusions, fruit infusions (adding fruit to water or spirits), and oil- or butter-infusions (herbs or aromatics imparting flavor). Spirit infusions, such as fruit- or spice-flavored liqueurs, are another category. Hot infusions rely on heat to accelerate extraction; cold infusions use time at room temperature or refrigeration and are gentler on delicate compounds.

Methods and considerations include optimizing particle size to increase surface area, time, temperature, and solvent strength, as well as filtration to remove solids. Safety considerations cover the potential presence of toxins in some plants, microbial growth in dairy- or low-acid infusions, and proper storage. Clean equipment and prompt consumption or refrigeration help minimize spoilage.

Applications span culinary, beverage, cosmetic, and traditional medicine domains. In cooking and drink-making, infusions provide concentrated flavors without adding solids, while in perfumery or cosmetics they introduce aromatic notes. The practice varies by ingredient, culture, and purpose, reflecting a long-standing method for extracting and transferring sensory or therapeutic qualities from one medium to another. Infuses is also the third-person singular form of the verb infuse.