teaspoon bicarbonate of soda

Sodium bicarbonate (NaHCO₃), commonly known as bicarbonate of soda, baking soda, or bread soda, is an alkaline salt compound that occurs naturally as a mineral and is also manufactured synthetically for culinary and industrial use. It is a white crystalline powder with a slightly salty, alkaline taste. When heated or combined with acidic ingredients, bicarbonate of soda undergoes a chemical reaction that releases carbon dioxide gas, creating the leavening action essential to baking. The compound has been used in food preparation for centuries, though its widespread culinary adoption accelerated during the 19th century when industrial production made it readily available and affordable.

Bicarbonate of soda functions primarily as a leavening agent in baking, used to create rise and texture in cakes, quick breads, biscuits, and pastries. It requires an acidic component—such as buttermilk, yogurt, brown sugar, cocoa, or vinegar—to activate its leavening properties. In savory cooking, it is used to tenderize meat, reduce bitterness in certain vegetables, and alkalize cooking water for legumes and noodles. It also has applications in tempura batters and can be added to carbonated beverages. The ingredient is essential across numerous cuisines, from American baking to Asian cooking techniques, where precise ratios determine successful results.