What does "infusion" mean in culinary terms?

In culinary terms, infusion refers to the process of steeping an ingredient, such as herbs, spices, or fruits, in a liquid to extract flavors, aromas, and beneficial compounds. This technique allows the flavors of the ingredient to meld into the liquid, enhancing its overall taste and creating a more complex flavor profile. Infusions are commonly used in the preparation of teas, flavored oils, syrups, and sauces.

For example, when making herbal tea, dried leaves are steeped in hot water, allowing the essential oils and flavors from the leaves to infuse into the water, creating a flavorful beverage. Similarly, when creating a flavored oil, ingredients like garlic or basil can be steeped in olive oil to impart their flavors over time. This method relies on the solubility of the ingredient's compounds in the liquid, making it a key technique in culinary practices for enhancing and elevating dishes.