infusioner

Infusioner is the plural form of infusion in several languages, and in English it can be used to refer to multiple infusion preparations or instances of the infusion process. An infusion itself is a liquid in which a material has been steeped to extract soluble compounds.

The concept dates back to ancient times when herbs, roots, and spices were soaked in water or fats to release flavors or medicinal constituents. The term derives from Latin infusio, infusionem.

In practice, infusions are prepared by placing plant material in a solvent (most commonly water) and allowing time for extraction. There are hot and cold infusions. Hot infusions use heat to speed extraction, as with tea or herbal infusions; cold infusions steep materials in cold water for extended periods, often yielding milder flavors. Some infusions use fats or oils, grain alcohols, or sugar syrups as solvents.

Common applications include culinary beverages such as tea, coffee-flavored infusions, and flavored syrups; medicinal infusions in traditional and modern contexts; and cosmetic or culinary oils created by infusing herbs in oil. Medical use includes infusion therapy, where a patient receives a solution through a vein, typically under professional supervision.

Safety and quality depend on factors such as material quality, solvent, temperature, duration, and hygiene. Prolonged infusion or poor storage can lead to microbial growth or unwanted flavors and compounds.