To perfume a liquid with the flavors and aromas of herbs and spices, a foundational technique across cuisines. The method follows the solvent: water-based liquids such as stocks, syrups, and teas are simmered with aromatics to extract their volatile oils, while oil-based liquids are gently heated with spices fried to bloom their flavors, as in Indian tadka or Chinese flavored oils. Time and temperature are the variables, since prolonged boiling drives off delicate top notes while too little heat leaves flavors locked in. From mulled wine to infused olive oils to the court-bouillon for poaching fish, aromatising transforms a neutral liquid into a carrier of flavor that permeates everything cooked in it. It is extraction made delicious, the controlled transfer of aroma from solid to liquid.