View source for Infusion

{{short description|Process of extracting chemical compounds or flavors from plant material in a solvent}}
{{For|other uses of the word "infusion"|Infusion (disambiguation)}}
{{redirect|Infused water|commercially-marketed water-based beverages with flavoring|Enhanced water}}
{{More footnotes needed|date=July 2011}}
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| footer            = Three popular infusions: [[coffee]], [[Mate (drink)|mate]] and [[tea]]
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'''Infusion''' is the process of extracting chemical compounds or flavors from plant material in a [[solvent]] such as water, [[edible oil|oil]] or [[Ethanol|alcohol]], by allowing the material to remain suspended in the solvent over time (a process often called [[steeping]]). An '''infusion''' is also the name for the resultant liquid. The process of infusion is distinct from both [[decoction]]—a method of extraction involving boiling the plant material—and [[percolation]], in which water is passed through the material (as in a [[coffeemaker]]).

==History==
The first recorded use of [[essential oil]]s was in the 10th or 11th century by the [[Persian people|Persian]] [[polymath]] [[Avicenna]], possibly in ''[[The Canon of Medicine]]''.{{Citation needed|date=May 2009}}

[[Tea]] is far older than this, dating back to the 10th century BC as the earliest recorded reference.

==Preparation techniques==
Infusion is a chemical process that uses [[botanicals]] (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 ''an infusion''. Unless the infusion is to be consumed immediately, it is bottled and refrigerated for future use.

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 [[Chinese tea]]) to hours, days, or months (for liqueurs like [[sloe gin]]).

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 coffee).  The most commonly used technique is the teabag, which is made with filter paper and filled with various tea flavors.

==Examples==
[[File:Infused Water.jpg|thumb|right|Left side: Lime, ginger and mint infused waterRight side: Pomegranate infused water]]
[[File:Tomando mate....JPG|thumb|right|[[Mate (drink)|Mate]]]]
* '''[[Tea]]''' is  a common example of an infusion; most varieties of tea call for steeping the leaves in hot water, although some variants (e.g. [[Moroccan mint tea]]) call for [[decoction]] instead. Many [[herbal tea]]s are prepared by infusion, as well; lemon, [[chamomile]], senna, apple, ginger, [[rooibos]], and many other plants are used individually or in combination.
* '''[[Coffee]]''' can also be made through infusion (as in a [[French press]]), but is more often made through [[percolation]].
* '''[[Herbal remedies]]''' are commonly produced through infusions in water or oil.
* '''Flavored oils:''' Plants with desirable flavors may be steeped in an [[edible oil]] or [[vinegar]] 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 [[sesame oil]] may be oil extracted from [[sesame]] [[seed]]s or another vegetable oil infused with sesame.
* '''Cucumber water''', a mix of sliced [[cucumber]] with citrus slices and herbs such as mint, is a popular infusion.<ref>{{cite news |title=Sips; In California, the Water May Taste Like a Cucumber |url=https://www.nytimes.com/1997/10/08/dining/sips-in-california-the-water-may-taste-like-a-cucumber.html |work=[[The New York Times]]|date=8 October 1997 |last1=Hamlin |first1=Suzanne }}</ref> It is sometimes known as "spa water" due to it being commonly served in [[day spa]]s and similar personal care establishments.{{citation needed|date=April 2021}}

==See also==
{{Portal|Food}}
* [[Mate (drink)|Mate]]
* [[Aromatherapy]]
* [[Chinese herbology]]
* [[Decoction]]
* [[Herbalism]]
* [[List of cooking techniques]]
* [[Tincture]]
* [[Maceration (food)]]
* [[Percolation]]
* [[Coffee steeping]]

==References==
{{reflist}}

==External links==
{{commons category|Infusions}}
* {{wiktionary-inline|infuse}}
* {{Wikiversity inline|Infusion maker}}

{{Cooking Techniques}}

[[Category:Aromatherapy]]
[[Category:Cooking techniques]]