Cooking soda, or sodium bicarbonate (

NaHCO3cap N a cap H cap C cap O sub 3

𝑁𝑎𝐻𝐶𝑂3

), is a white, crystalline powder with a salty, alkaline taste. It is widely used in cooking as a leavening agent to make baked goods rise by reacting with acidic ingredients and releasing carbon dioxide gas. Beyond the kitchen, it is also used as a household cleaner, a deodorizer, and an antacid to relieve indigestion and heartburn. 

Chemical and physical properties 

• Chemical formula:

  NaHCO3cap N a cap H cap C cap O sub 3

  𝑁𝑎𝐻𝐶𝑂3

• Composition: A salt made of a sodium cation (

  Na+cap N a raised to the positive power

  𝑁𝑎+

  ) and a bicarbonate anion (

  HCO3−cap H cap C cap O sub 3 raised to the negative power

  𝐻𝐶𝑂−3

  )

• Appearance: A white, crystalline solid that appears as a fine powder

• Taste: Slightly salty and alkaline

• Natural occurrence: Found in the natural mineral form called nahcolite 

Culinary uses 

• Leavening agent: Reacts with acidic ingredients like lemon juice, buttermilk, or vinegar to produce carbon dioxide gas, which causes batters to rise and become fluffy.

• Tenderizing: Was historically used to tenderize meat.

• Flavor enhancement: Can add an authentic flavor to dishes like dhokla and idli.