Sparkling water

Sparkling water, also known as carbonated water or mineral water with gas, is a type of water to which carbon dioxide has been added under pressure, giving it its characteristic effervescence and bubbles. This ingredient is widely used in cooking and mixology to add freshness, lightness, and an effervescent touch to various preparations.

The origin of sparkling water dates back to the 18th century, when the English chemist Joseph Priestley discovered the method for infusing carbon dioxide into water, recreating the effect of natural mineral waters, which were already consumed for their medicinal properties in various European spas.

Regarding its properties, sparkling water is a low-calorie beverage with no added sugars, which can aid in digestion and hydration. In cooking, it is a versatile ingredient used to lighten pastry doughs such as breads, cakes, and crepes, providing aeration and lightness, in addition to being used in marinades and sauces to add texture and a mild acidity.

Depending on the Spanish-speaking country, sparkling water may be called by different names such as agua con gas (widespread use), agua carbonatada, soda (not to be confused with caustic soda or baking soda), or agua mineral con gas. Some places also simply call it gasificada.