A way to extract essential oil, this operation consists of placing a solid plant or flower in prolonged contact (between 1-5 years) with alcohol in order to dissolve the soluble parts of the raw material.
A process in which volatile solvents such as ether are used to extract the essential oils with as little heat as possible.
The result of steeping tea leaves, herbs or fruit in hot water.
(n) sometimes called a "tea," the process of steeping an herb in water, usually hot, to extract its active constitutes for consumption. To make a pot of "herb tea" first bring cool fresh water to a rolling boil. Then rinse out a non-metal tea pot with some of the water. Put the herbs in the pot (2 tablespoons of fresh herbs or 1 tablespoon of dried herbs for each cup of water, plus one "for the pot.") Pour the hot water over the herbs, cover, and let steep for about five minutes. (The time can be varied depending on taste. For medicinal use, let steep for 10 to 20 minutes.) Strain the herbs out and serve the tea plain or with honey, lemon, orange slices or fresh sprigs of herb. For medicinal use the tea may be drank a little at a time throughout the day and need not be hot when consumed. Room temperature is fine, but it should be kept covered to retain the essential oils of the herb. The usual dosage is 1 to 4 cups of herb tea a day. (See also decoction.)
A tea made by pouring boiled (not actively boiling) water over fresh or dried herbs. Use approximately 30 g. dried or 75 g. fresh herbs to 500 ml water. Drink 1/2 cup three times a day.
Soaking or steeping grains in water or wort to transfer the flavors from the grain.
Liquid prepared by steeping or soaking a drug in water.
Baptism by pouring water over the head of the person.
A liquid produced by soaking herbs in hot water.
The extraction of flavor from a food in a hot liquid (below the boiling point). Usually refers to teas and coffees, but can also apply to cooking (like the pistachio cream or olive oils that are infused with herbs).
An herbal potion; an herbal tea.
A method of brewing tea in which boiling water is poured over a plant, usually reserved for the flowers, leaves, and small seeds. The opposite is decoction.
Water is poured over herbs and they are allowed to steep, like making tea. Infusions are made from the more delicate parts of a plant like leaves and flowers. STANDARD INFUSION is made by pouring 1 cup of boiling water for each 30 grams of herbal material over the herb, and allowing it to steep, covered, for 15-20 minutes. The liqiud is strained and drunk hot. A day's supply can be made at one time; it may be stored in the refigerator and heated prior to use. Non-standard HOT INFUSIONS can be made in this way using other proportions of herb to water if such is indicated for the herb in question. COLD INFUSION is made using the same proportions of herb to cold water, and allowing it to steep in a sealed container for 6-12 hours. See DECOCTIONS for the different ways infusions can be used.
ihn-FYOO-zhuhn] An infusion is the flavor that`s extracted from an ingredient such as tea leaves, herbs or fruit by steeping them in a liquid (usually hot), such as water, for tea. In today`s culinary parlance, sauces that have been variously flavored (as with herbs) are also called infusions.
To steep in liquid without boiling for extracting useful qualities.
This is a herbal tea that is made by steeping the leaves or flowers of a plant in boiling water.
A remedy prepared by steeping plant parts in water.
when making tea to drink the infusion method is the most beneficial health-wise. Infusion is done by steeping an herb in steaming water, not boiling. This procedure allows the herb to extract its soluble constituents.
Simplest form of mash, in which grains are soaked in water. May be at a single temperature, or with upward or (occasionally) downward changes.
the steeping in liquid, such as water, without boiling to extract the soluble constituents.
a solution obtained by steeping or soaking a substance (usually in water)
the process of extracting certain active properties (as a drug from a plant) by steeping or soaking (usually in water)
a beverage made by steeping a flavoring substance in hot or boiling water
a beverage made like tea, by combining boiling water with the plants ( usually the green parts or the flowers ) and steeping to extract their active ingredients
a hot drink made with hot water poured onto the herb and strained, drink when cool
a large amount of dried herb (not fresh) brewed for a long time
a liquid extract made from soaking something in a solution
a liquid preparation prepared by extracting the crude drug with water after it has boiled--and is allowed to cool
an herbal tea made with leaves or flowers
a quantity of fresh or dried herbs steeped in freshly boiled water
a really strong tea of herbs
Soaking something in a hot or warm liquid for flavour/aroma transfer.
The liquid resulting from making a herbal tea.
the liquid that is the result of boiling water being poured on the flower or leaves of a herb and soaked for a period of time. May be used as facial washes or added as the liquid part of a recipe for a cream, lotion, astringent, or toner.
made by soaking plant parts in hot water, essentially a tea
a medicinal tea, made by pouring boiling water over herbs and letting them steep, covered, for a given period of time.
a strong water based medicinal tea that is steeped for several hours or overnight.
Infusions are liquid preparations made by extracting herbs with either hot or cold water. Infusions are usually used for the more delicate plant parts such as the leaves and flowers. Cold-water infusions are sometimes used for herbs with high volatile oil content. To prepare a cold-water infusion, add the herbs directly to the cool water and let steep in the refrigerator for 6-12 hours, strain. To make a hot-water infusion, place 2-3 t. of dried herbs in a glass or ceramic container. Pour 1 cup of boiling water over the herbs, cover tightly, and let steep for 5 to 10 minutes, then strain To make a stronger infusion, let the mixture steep until cool before straining. (See Decoction.)
tea made with 2-3 teasp. of finely chopped fresh herb (or 1 teasp. dried) and 1 cup boiling water, stir for several seconds. Leave to steep (stand) 2-3 minutes before drinking
The process of extracting elements from tea, herbs, fruits or berries by submersing in boiling water. This process is often used for obtaining medicinal properties from herbs.
A brewing method in which coffee grounds steep in water for a pre-determined length of time.
The process of soaking plant material in a carrier oil to release the soluble constituents into the carrier oil.
The liquor produced from steeping tea leaves.
The resultant liquid from steeping herbs, zest, and/or spices in a liquid.
A process of steeping or soaking any substance in liquid.
A mixture of herbs in liquid that is soaked or steeped for a period of time and then used internally or externally as a cosmetic or medicine. An infusion is made chiefly from the softer parts (the flower or leaves). Burt's Bees massage oils are an infusion made by steeping herbs in botanical oils over low heat for several weeks until the goodness of the herbs is released into the oil. The spent herbs are then filtered out and discarded; the remaining infusion contains the healing benefits of the herbs.
Liquid derived from steeping herbs, spices, etc.. Top of glossary.
An infusion is the flavor that is extracted from any ingredient such as tea leaves, herbs or fruit by steeping them in a liquid such as water, oil or vinegar.
A coffee brewing method in which coffee grounds steep in water for a predetermined length of time.
A mashing method in which grain is mixed with hot water and the mixture is not boiled. See also Single Infusion, Step Infusion.
is the production of flower oils by extraction at 65 degrees centigrade with the use of alcohol.
A tea made by steeping herbal parts in water just off the boil. A more gentle extraction process than decoction.
A tea made by pouring boiling water over a substance. Steeping.
A method of preparing beverages by covering a flavoring item with boiling water, covering the pot, and allowing it to stand until flavor is extracted.
is the process of extracting essential oils from herbs by steeping them in hot water or cold or hot oil. A hot water infusion is called a tea. Herb leaves and aerial parts are plunged into hot water, but not boiled because this will cause them to lose volatile oils. Remove boiling water from the heat before adding these parts of plant material. Roots and bark are boiled. Medicinal herbs are often steeped overnight.
The extraction of flavor from a food in a hot, but not boiling liquid. Usually refers to tea and coffee, but can also apply to cooking, such as oils that are infused with herbs.
Fruits or spices that have typically been steeped (see below) in a spirit in order to take on the maximum amount of flavour.
Method of mashing used mainly in ale-brewing where the grains are left to soak with pure water while starches convert to sugar, usually carried out at a constant temperature.
A remedy prepared by soaking plant material in vegetable oil or water. See also Macerate and Phytol
extraction of the principle active substances of a vegetable raw material for treatment in solution water/alcohol; the infusion can be followed by a distillation to separate the volatile and soluble active principles in alcohol
tea made by steeping herb(s) in hot water.
liquid preparation, also called tea, made by steeping the medicinal plant part in boiling water.
Extract of soluble ingredients in hot water (coffee or tea are good examples).
A liquid obtained by steeping the herb, etc. in liquid to extract the content.
prepared by adding herbs or extracts to boiling water.
A drink made by steeping plants or plant extracts in hot water for 10-20 minutes; making it stronger than tea.
a tea made from the flowers, leaves or roots of an herb, with a longer steeping time than a general tea. The water is boiled fully, the cup or pot is heated and the herbs and water are covered during the steep to prevent steam escaping. The standard measure is one teaspoon of dried herbs, two of fresh, to one cup of boiled water. Covered steeping time is generally up to ten minutes for flowers, twenty minutes for leaves and up to four hours for the root.
remedy prepared by steeping plant material in water
Herbal remedy made by steeping the plant material in water
A remedy prepared by soaking plant material in vegetable oil or water. ie; placing dried lavender buds into olive oil, letting sit in sunlight for several days, will create a lavender infusion.
Mash technique of the simplest type used to make all kinds of English ales and stouts. Features a single temperature rest, rather than a series of gradually increasing steps common in other mashing styles.
Simplest form of mash, in which grains are soaked in water. The infusion method of mashing involves mashing a single time at a constant temperature, as opposed to other, more complex mashing techniques that involve mashing more than once at different heat levels.
Herbs brewed in boiling water in a similar way to tea
A mashing process where heating is accomplished via additions of boiling water.
medicinal made by pouring boiling water over an herb, or adding an herb to boiling water, similar to a tea
A preparation made by soaking a plant part in hot water (or cold water, for a cold infusion); in essence, a "tea". Compare Decoction. Intercostal: Between the ribs.
A solution obtained by steeping the material in a hot solvent. Making tea is an infusion.
Extracting flavors by soaking them in liquid heated in a covered pan. The term also refers to the liquid resulting from this process.
Upward infusion: Heating the mash stepwise to no more than Mashing 78°C. without adding portion of boiling mash.
1. Product that results when a drug or herb is steeped to extract its medicinal properties, sometimes referred to as a tea. 2. Slow and/or prolonged intravenous delivery of a drug or fluids.
is the liquor obtained from steeping or soaking tealeaves, or other vegetation in a liquid.
Herbs are steeped in boiled water for a period of time. Essential oils can be added to this herbal water mixture
An Infusion is a method of preparing herbs in which 1 to 2 teaspoons of dried herb or 2 to 4 fresh herbs (flowers and berries are substitutable) is "infused" or placed in oil or boiling water, and then, after about ten minutes, is strained. Waiting too long before straining results in bitter tasting herbs. Short-term infusions are more popular today, made in 24 hours to 3 weeks. The herb/botanical is then removed from the oil and the oil is used in the many formulas that call for short-term infused oils. Using ceramic pots with lids, drinking one cup thrice daily, and preparing the infusion quickly, help treat colds and flus.
