Infusion

The infusion is a method of extraction of the active ingredients of a preparation Végétal E by dissolution in a ebullient Liquide initially that one lets cool. The term indicates also the Boisson S prepared by this method, like the Tisane S, the The for example.

This operation is opposed to the Décoction, in which the liquid is maintained ebullient, and with the Macération in which the liquid is cold. The Solvant is not necessarily of the Eau, that can be also a Huile or a alcohol.

Simple: Infusion

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