infusing

Infusing is the extraction of flavors, aromas, or active constituents from solid materials by allowing a solvent to come into contact with them, so the constituents dissolve or disperse into the liquid or fat. It is a common technique in cooking, beverage preparation, herbal medicine, perfumery, and cosmetics.

Common solvents include water, oil, and alcohol. Hot infusion involves steeping plant material in hot liquid for a limited time, yielding a delicate flavor or fragrance. Cold infusion (maceration) uses cooler temperatures and longer times to extract different components. Oil and fat can serve as solvents in culinary infusions to carry flavors; alcohol-based infusions, or tinctures, extract a wide range of compounds and preserve them.

Key factors are solubility, temperature, time, particle size, and agitation. Warmer temperatures increase extraction rate but can alter volatile aromas; finer material and gentle stirring speed up the process. Filtration or straining removes solids after infusion.

Infusions are distinguished from decoctions, which extract harder materials such as roots or bark by simmering; infusion is typically used for delicate leaves, flowers, and aromatics.

Applications include tea and herbal infusions, flavoring oils and vinegars, homemade liqueurs and tinctures, and cosmetic or aromatic infusions.

In healthcare, infusion also refers to the intravenous administration of fluids, nutrients, or medications, a related but distinct concept.