Chemical Agent | Vegan Gluten Free Low Calorie Low Fat

Ammonia

Ammonia (NH3) Allergen-Free
Ammonia

Sourcing & Taxonomy

  • Family N/A
  • Primary Cuisine European (historic)
  • Seasonality Year-Round
  • Source Industrial synthesis

The Forktionary Angle

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Definition

A compound of nitrogen and hydrogen, used in baking as a leavening agent (baker's ammonia) that dissipates completely during cooking.

Sensory Profile

TastePungent (raw), Neutral (cooked)
TextureCrystalline powder (when solid)
AromaPungent, Acrid (raw), None (cooked)
AcidityHigh

Technical Metrics

Nutrition Facts

Per 1 tsp (4g)
Calories0 kcal
Total Fat0 g
Saturated Fat0 g
Trans Fat0 g
Cholesterol0 mg
Protein0 g
Total Carbohydrate0 g
Dietary Fiber0 g
Total Sugars0 g
Calcium0 mg
Iron0 mg
Potassium0 mg

Chef’s Secret

Ammonia is ideal for very thin, crisp baked goods because it leaves no residual taste or moisture, unlike baking soda or powder.

Substitutions

Best Match

Baking Soda

1:1

Good for leavening, but may leave a slight alkaline taste if not neutralized by acid. Won't produce the same crispness.

Baking Powder

1.5:1

Provides leavening but won't achieve the same dry, crisp texture as ammonia, particularly for thin cookies.

Buying Guide

Look for 'baker's ammonia' or 'ammonium carbonate' in specialty baking stores. Store in an airtight container away from moisture.

Flavor Pairings

Thin crisp cookies (e.g. speculoos pizzelles) crackers.