bags

Bags, in the culinary context, refer to permeable or semi-permeable containers, typically made from natural fibers (cotton, muslin, cheesecloth), paper, or food-grade synthetic materials. These vessels are used to contain, steep, brew, or store food items and ingredients. In contemporary cooking, tea bags and infuser bags are the most common forms, though the term historically encompasses cheesecloth bundles, spice sachets, and herb bundles used in stock-making and sauce preparation. The material and construction determine permeability and heat resistance, influencing their suitability for different culinary applications.

Bags serve multiple functions in professional and home kitchens. Tea bags and coffee bags are used for brewing hot beverages by steeping in water. Cheesecloth bags and muslin sachets contain bouquets garnis, stocks, or spice infusions, allowing flavors to extract while containing solids. Vacuum-sealed bags are employed in sous-vide cooking and food storage. Herb and spice sachets are suspended in soups, broths, and sauces for controlled flavor delivery and easy removal. Small permeable bags also facilitate infusion of flavors into oils, vinegars, and spirits.