What You Need to Know
The sachet employs diffusion principles where volatile and non-volatile compounds (terpenes, phenolics, alkaloids) migrate from high concentration (herb/spice cells) to low concentration (liquid). Common contents include bay leaves (lauric acid), thyme (thymol), and peppercorns (piperine).
Used primarily in stocks, sauces, and braises to impart subtle aromatics without particulate contamination. Allows easy removal post-infusion. Standard in French cuisine (bouquet garni) but adapted globally (e.g., Chinese master stock spice bags).
Key Parameters
Temperature
°C - °C
Time
30-90 min
15 min - 6 hrs
Equipment
Cheesecloth (Grade 90 preferred)Unwaxed kitchen twineMuslin bags (reusable)
Steps
- 1.
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- 2.
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- 3.
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The Science
Primary Reaction
Infusion