The term refers to culinary products where flavor has been introduced and incorporated from one ingredient into another through a process of soaking or steeping. A typical example is olive oil enhanced with herbs or chili peppers, where the oil absorbs the aromatic compounds of the added ingredients. The availability of these specialized food items is often geographically dependent, leading individuals to seek nearby sources.
Flavor enhancement is the primary benefit, elevating the sensory experience of meals. Historically, infusion techniques have been employed for both preservation and medicinal purposes, dating back to ancient civilizations. Modern culinary practices value these techniques for their ability to impart complex and nuanced flavors, expanding the range of gastronomic possibilities.
