The process of extracting flavors, colors, or nutrients from one ingredient into a liquid by steeping or soaking without boiling. Creates flavored oils, waters, alcohols, or broths.
From Latin 'infundere' meaning 'to pour into,' composed of 'in-' (into) and 'fundere' (to pour). The culinary meaning developed from the medical practice of creating herbal remedies by steeping plants in hot water.
Infusion works through osmosis and diffusion - water molecules actually penetrate plant cells and dissolve flavor compounds, then carry them back out. This is why crushing herbs before infusing releases more flavor - you're breaking cell walls to speed up the process!
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