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EveryMasala

Cold infusion

Steeping spices in cool water, milk or oil to draw out gentle flavour without heat.

Crystals: salt and spice resins, formed in cubes and facets. Salt is the first seasoning of all.

Also: cold steeping, soaking spices, saffron bloom, overnight steep

Cold infusion means soaking spices in room-temperature or chilled liquid for hours, rather than boiling. It extracts aroma and colour gently, without the bitter tannins or cooked notes heat can bring. Saffron is often steeped in a few spoonfuls of warm milk or water for 20 minutes before use, and cold-soaked overnight for a deeper colour. Tamarind pulp is soaked to soften, kokum petals are soaked for sherbet, and cold-brewed spiced teas use whole spices in cool water. Cooks also infuse oil, adding chillies or herbs and letting them sit. Because water-soluble and fat-soluble compounds extract differently, the carrier matters.

See also

KesarHot infusionWater-soluble flavourKokum

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