Ammonium bicarbonate is used in the food industry as rising agent for flat baked goods, like biscuits and crackers. It was commonly used at home before modern day baking powder was made available.
Vanilla, with its wonderful aromatic flavor, is the most widely used flavoring in pastries, sweets and other desserts. Cookies, pies, cakes, and every sweet recipe require vanilla.
It is used ground or whole, in both sweet and savory dishes. This warm and really aromatic spice is used around the world, from the Scandinavian countries to India and Middle East.
Cream of Tartar is an amazing natural preservative, while it is also used as acidity regulator and flavoring ingredient. In foods, cream of tartar is used as stabilizer, to prevent syrups from
Mastic, like any other natural resins, is produced in “tears” or droplets. Mastic is a key ingredient in the Greek festive loaves of bread, such as Easter bread (“tsoureki”) and the traditional New
Mahlab is an aromatic spice from the seeds of a cherry species. Its flavor is similar to a combination of bitter almond and cherry.
Sodium bicarbonate, referred to as “soda”, is mainly used in cooking (baking) as rising agent. It reacts with acidic components, like milk, in batters or pastries, releasing carbon dioxide, which
Baking powder, like baking soda and yeast, is used for increasing the volume of pastries without yeast. Baking powder lightens the texture of cakes by causing the bubbles in a batter to expand. The