Infuse: v.tr. “Infusing” means pouring (or soaking in) a boiling liquid (water, alcohol, etc.) on an aromatic substance and waiting for it to take on the sapid and coloring compounds of the latter during its cooling.
We mainly infuse tea and herbal tea plants such as, for example, linden, verbena or chamomile.
In the kitchen, infusing also means bringing an aroma into a body or a product to impregnate its flavor and/or color like peels...
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