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Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate), commonly known as bakingsoda (especially in North America and New Zealand) or baking soda, is a chemical compound of the formula NaHCO3. It is a salt composed of a sodium cation (Na+) and bicarbonate anion (HCO3-). Sodium bicarbonate is a white solid that is crystalline but often in the form of a fine powder. It has a slightly salty, alkaline taste similar to that of washing soda (sodium carbonate). The natural mineral form – is nahcolite. It is part of the mineral natron and is dissolved in many mineral springs.

Because salt has long been known and widely used, it has many associated names such as baking soda, bread soda, cooking soda, and bicarbonate of soda. The term “baking soda” is more common in the United States, whereas bicarbonate of soda is more common in Australia and Britain. In colloquial speech, the names sodium bicarbonate and sodium bicarbonate are often abbreviated; forms such as sodium bicarbonate, baking soda, bicarbonate, and bicarb are common.

The word saleratus, from the Latin sal æratus (meaning “aerated salt”), was widely used in the 19th century for sodium bicarbonate and potassium bicarbonate. It is known as one of the food supplements with the E number E500.

The bi prefix in bicarbonate comes from an outdated naming system and is based on the observation that sodium bicarbonate (NaHCO3) contains twice as much carbonate (CO3) per sodium as sodium carbonate (Na2CO3). The modern chemical formulas of these compounds express their exact chemical composition (which was not known when the names sodium carbonate and sodium bicarbonate were introduced), such as sodium hydrogen carbonate (NaHCO3) and sodium carbonate (Na2CO3). These names are unambiguous since sodium always has an oxidation state of +1 and carbonizes an oxidation state of -2.

Sodium bicarbonate was sometimes used in the preparation of green vegetables because it gives them a bright green color – which is described as artificial – due to its reaction with chlorophyll to form chlorophyllin. However, it does affect flavor, texture, and nutritional value and is no longer found.

Baking soda is used to soften legumes (peas, beans) before and during cooking, like the traditional British mushy peas recipe for soaking peas. The main effect of sodium bicarbonate is to change the pH of the acidifying solution and the cooking water; this softens the hard outer shell, shortens cooking times, and can change the nutrient percentage of the dish, its flavor, and texture. Soda can react with acids in food, including vitamin C (L-ascorbic acid).

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