infuse
in-FYOOZ
/ɪnˈfjuːz/
To soak (tea, herbs, etc.) in liquid to extract the flavor or healing properties; to fill something or someone with a particular quality.
In cooking, it is a gentle process of flavor transfer, unlike 'boiling' or 'mixing.'
The story behind the word. The Latin 'in-' (into) and 'fundere' (to pour) give us a clear image of pouring flavor or spirit into a vessel. This same root 'fundere' gives us 'foundry' (where metal is poured) and 'confuse' (poured together).
Word relationships
- steep: Steeping is specifically for solids in liquid (like tea); infuse is broader and can be metaphorical.
- imbue: Imbue is almost always metaphorical (imbue with spirit), whereas infuse is both physical and metaphorical.
- extract: To extract is to take something out; to infuse is to put something in.
Commonly confused with
- diffuse: Diffuse means to spread out over a wide area; infuse means to introduce a quality into something.
Word family
- infusion (noun): The liquid resulting from the process of infusing.
Collocations
- infuse with flavor
- infuse tea
- infuse confidence
- herbal infusion
Example sentences
- "To make the dressing, you should infuse the olive oil with garlic and rosemary for at least 24 hours." Making flavored oil.
- "The chef sought to infuse his traditional recipes with modern techniques." A metaphorical use.
Memory hook
INFUSE = IN + FUSE. You are FUSING the flavor INTO the liquid. Pour in the flavor.
When not to use
Don't use it for simply stirring ingredients together; it requires time for the flavor to 'seep' in.
Fun facts
- In medicine, an 'infusion' refers to the slow injection of fluids (like an IV) into the body, using the same principle of gradual introduction.
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