This multipurpose substance is also known as bicarbonate of soda and baking soda and isn't actually a food in itself. Although it occurs naturally, John Dwight and Austin Church, some years after the first was produced artificially, started a factory ion the mid 19th century that made baking soda from sodium carbonate and carbon dioxide.
It is actually a salt, and can be used as a cleaning agent and fire extinguisher amongst other uses, as well as its use in cooking. In cooking it is used as a leavening agent in baking - hence the name "baking soda." This is its primary food use, although it can also be used to tenderise meats and make vegetables softer.
In baking, bicarbonate of soda reacts with the acidic components in batters which causes carbon dioxide to be released expanding the batter and giving the characteristic texture many have, including pancakes, cakes, breads and fried foods.
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