Decoction

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Turkish coffee beginning to boil. Decoction compares to brewing coffee through percolation.

Decoction is a method of extraction by boiling herbal or plant material to dissolve the chemicals of
the material, which may include stems, roots, bark and rhizomes. Decoction involves first mashing
the plant material to allow for maximum dissolution, and then boiling in water to extract oils, volatile
organic compounds and other various chemical substances.[1] Decoction can be used to make herbal
teas, leaf teas, coffees, tinctures and similar solutions. Decoctions and infusions may produce liquids
with differing chemical properties as the temperature and/or preparation difference may result in
more oil-soluble chemicals in decoctions versus infusions. The process can also be applied to meats
and vegetables to prepare bouillon or stock,[2] though the term is typically only used to describe
boiled plant extracts, usually for medicinal or scientific purposes.
Decoction is also the name for the resulting liquid. Although this method of extraction differs from
infusion and percolation, the resultant liquids can sometimes be similar in their effects, or general
appearance and taste.

Contents

 1 Etymology
 2 Use
 3 See also
 4 References
 5 External links
Etymology[edit]
The term dates back to 1350–1400[3] from present participle stem of Latin decoquere (meaning to boil
down), de "from" + coquere "to cook".[4]
 Use[edit]
In brewing, decoction mashing is the traditional method where a portion of the mash is removed to a
separate vessel, boiled for a time and then returned to the main mash, raising the mash to the next
temperature step.

In herbalism, decoctions are usually made to extract fluids from hard plant materials such as roots
and bark.[citation needed] To achieve this, the plant material is usually boiled for 1–2 hours in 1-5 liters of
water. It is then strained. Ayurveda also utilizes this method to create Kashayam type of herbal
medicines.

For teas, decoction involves boiling the same amount of the herb and water that would be used for
an infusion (one teaspoon per cup) for about five to ten minutes.

See also[edit]

 Food portal

 Concoction
 Percolation
 Infusion
 Maceration (food)
 Tincture
 Herbalism