Ammonia

Ammonia is a chemical compound composed of nitrogen and hydrogen, with the formula NH₃. Although it is not a common ingredient for direct consumption in the kitchen, ammonia is used in the food industry as a cleaning agent and in certain baking applications to improve the texture of some products, especially in the making of artisanal cookies and cakes, where in the form of baking ammonia it acts as a leavening agent.

Origin: Ammonia is obtained industrially from natural gas and nitrogen from the air through the Haber-Bosch process. In cooking, its use is traditional mainly in European baking, although it is less common in Latin American cuisine.

Properties: In baking, baker's ammonia produces gases that act as leavening agents, resulting in a crispier and fluffier texture in baked goods. It is important to use it with caution and in controlled amounts, as improper handling can be toxic.

Synonyms in Spanish (Latin America): In a culinary context, it can be found as amoníaco para repostería, amoniaco para hornear, or simply amoníaco en polvo. It should not be confused with household or industrial ammonia, which is toxic and not suitable for consumption.