Water-soluble flavour
The sugars, acids, tannins and some pigments of spices that dissolve into water, stock and tea.
Also: water soluble, aqueous extract, tea infusion
Water-soluble flavour compounds include sugars, organic acids, tannins, bitter glycosides and some pigments such as the saffron colour crocin, which dissolves readily in warm water. They are drawn out by soaking, brewing and simmering, which is why saffron, tamarind, hibiscus and cinnamon bark make good infusions and why chai needs time in the pot. Water-soluble compounds do not carry well through fat, so cooks combine methods: bloom in oil, then add water. Pigments dissolve differently too: saffron colours water but paprika stains oil. Knowing which dissolves in which helps explain why some recipes use milk, and others use ghee.