Glossary Term: Infusion

Infusion Definition:

Infusion is a technique for extracting flavor, aroma, or color from ingredients by steeping them in a liquid. Common liquids include water, milk, cream, oil, alcohol, or vinegar, while infusing ingredients may be herbs, spices, fruits, tea, or aromatics. Infusions can be made hot or cold, depending on the desired intensity and the ingredient’s sensitivity. The goal is controlled flavor transfer without breaking down the infused ingredient itself.

Infusion Key Concepts:

• Flavor Extraction: Infusion transfers soluble compounds—such as essential oils or aromatics—into a liquid medium.
• Hot vs. Cold Infusion: Heat speeds extraction but can dull delicate flavors; cold infusions preserve freshness and subtlety.
• Timing Matters: Over-infusing can cause bitterness or overpowering flavors, especially with herbs and spices.
• Versatile Application: Used in sauces, oils, syrups, desserts, beverages, and stocks.
• Clean Finish: Infused ingredients are usually strained out, leaving a clear, flavored liquid.

What It Does Not Mean

• Not the same as emulsion, infusion flavors a liquid, while emulsions bind two liquids together.
• Not boiling ingredients aggressively; infusion relies on gentle steeping, not breakdown.

Contextual Usage

• “The cream was infused with vanilla before being used in the custard.”
• “A rosemary infusion added subtle herbal notes to the olive oil.”

Related Terms

• Steeping
• Simmering
• Emulsion