Glossary
Maceration
Soaking herbs, spices, or aromatics in a liquid (oil, alcohol, vinegar, water) to extract flavour and colour over time.
Herbs and spices carry their flavour in oil-soluble or alcohol-soluble compounds. Maceration extracts those compounds into a carrier liquid that becomes flavoured itself. Olive oil with rosemary, vodka with vanilla bean, vinegar with tarragon — all are macerations.
Time and temperature drive the extraction. Most herbs reach their flavour peak in 1-3 weeks at room temperature; longer exposure pulls bitter compounds and turns the result harsh. The technique is older than written record and underlies every cuisine that infuses fat or alcohol with plant matter.