Also known as Bicarbonate of Ammonia or Powdered Baking Ammonia.
It is a high purity leavening agent which releases CO2 without the need for an acid. Commonly referred to and replaced in recipes with the substance known as baking soda.
Used primarily to leaven (raising agent) only low-moisture flat baked goods like crisp cookies and crackers and have a light, airy, crispy, and somewhat fluffy texture.
Do not use in moist, bulky baked goods (like cakes), as it may produce an unpleasant taste, odor and green color.