seltzer

Seltzer is carbonated water produced by dissolving carbon dioxide gas (CO₂) under pressure into purified or mineral water. The term originated in 18th-century Germany, referencing Seltersberg, a town known for naturally carbonated springs. Unlike mineral water or spring water, seltzer contains no naturally occurring minerals unless added; the carbonation is the distinguishing characteristic. The effervescence creates a crisp, clean mouthfeel and subtle acidity without flavor additives in its plain form, though flavored variations are common in modern production.

Seltzer differs from club soda (which contains added salts and minerals) and from sparkling mineral water (which naturally contains dissolved minerals from geological sources). The carbonation level can vary, producing different levels of fizz intensity from subtle to highly effervescent.

Seltzer functions primarily as a refreshing beverage consumed on its own or as a mixer for cocktails and spirits. In culinary applications, seltzer serves as a leavening agent in batters for tempura, pancakes, and fried foods, where the carbonation creates lighter, airier textures. It is also used in soups and broths to add subtle airiness and in desserts like granitas and sorbets to enhance texture. Flavored seltzers (with natural or artificial fruit flavors) are popular standalone beverages and can be incorporated into mocktails, punches, and culinary applications requiring fizzy liquid without sugar.