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To leave an item, such as a tea bag, to soak in boiling water or other liquid, for a period of time for the purpose of adding flavor to the liquid.

A process that involves the soaking or steeping of a substance in hot liquid to extract the flavor of the substance being imersed in the liquid.

A type of oil derived from hot, red chiles that have been steeped in vegetable oil to extract the flavor and heat contained in the chile.

A tea-like beverage made by the infusion of herbs and spices by steeping them in boiling water. It is often called "herb tea." Chamomile, mint, balm, cinnamon, aniseed, cloves and hyssop are just a few of the herbs and spices used in these blends.

Designed with steel that can be easily compressed, this utensil squeezes the water and tea from tea bags after being steeped.

The word "tea" can be used to reference the beverage served as a drink, the leaves used to make the beverage and the shrub from which the leaves are taken.

Tea that has been flavored by adding herbs such as mint or rosemary to enhance the flavor of mildly flavored teas.

A fruit that is native to the rain forests of India and is usually dried before it is used. It is a light orange color and is similar in size to a dried apricot.

A lemon liqueur traditionally served cold in Italy that combines the juice of ripe lemons with sugar, water, and 100 proof vodka.

A utensil that is designed to hold loose quantities of herbs, spices or teas to be used for adding various flavors to liquids.

White vinegar flavored with tarragon. A sprig of tarragon is placed in a glass bottle and then white vinegar is added (a recipe may call for other flavorings to be added along with the tarragon).

A kitchen utensil used for brewing coffee. It consists of a cylindrical glass pot and a plunger mechanism that has a metal mesh screen at one end and a handle at the other.

A hollow, round ball containing tiny holes or mesh screening which is used to hold tea leaves, herbs and spices that are used for flavoring liquids.

A common food dish of Norway, Sweden and parts of Finland, made from whitefish, usually cod, soaked in water and lye (caustic soda) prior to cooking, using a process referred to a "luting" which served to dry the filet so it could be preserved.

A food flavoring derived from the tiny seeds contained in the pod of an orchid plant. The most common types of beans are grown primarily in Madagascar, Mexico or Tahiti.

A mixture of herbs, either fresh or dried, that are placed into savory foods as they cook to enhance the flavor of the foods being prepared.