Baking soda

Sodium bicarbonate is a white, crystalline, and slightly alkaline powder, very common in cooking for its properties as a leavening agent. It is primarily used to make bread doughs, cakes, cookies, and other baked goods rise in volume by releasing carbon dioxide when it reacts with an acid or when heated.

Its origin is found in natural minerals, and it is also produced synthetically for domestic and industrial use. In gastronomy, sodium bicarbonate is essential for achieving soft and spongy textures and is an indispensable ally in baking and pastry making.

Among its properties, its ability to neutralize acids and aid in the fermentation of doughs stands out. Furthermore, it can be used to soften legumes and sometimes to improve digestion.

In different Latin American countries, sodium bicarbonate is also known as "bicarbonato", "bicarbonato de soda", "bicarbonato de cocina", or simply "soda".