Kitchen hacks: Why you must never mix baking soda with turmeric

“When you want to make batter yellow, do not add haldi to baking soda as...," Chef Raveer Brar shared

By: Lifestyle Desk , Edited by Shweta Sharma

New Delhi | April 28, 2023 09:40 PM IST

4 min read

Here is why you should not mix baking soda and turmeric (Source: Getty/Thinkstock)

Baking soda is commonly used to make cakes, muffins, and cookies among other baked items. Haldi or turmeric, on the other hand, is used in almost everything we eat. Both items are said to come with a lot of health benefits as well. However, despite their individual benefits, turns out, they do not make a great team when combined. Wondering how (and why)? We will tell you all about it, but before that let’s know more about baking soda.

“Baking soda is a versatile ingredient that can be used for various purposes in cooking and cleaning. In cooking, it can be used as a leavening agent in baking recipes, a tenderizer for meat, a cleaning agent for fruits and vegetables, and a natural remedy for heartburn or indigestion. In cleaning, it can be used to remove stains, deodorize, and clean various surfaces. It is generally safe for consumption in small amounts for most people. However, excessive consumption can cause side effects such as stomach upset, electrolyte imbalances, and metabolic alkalosis. It is recommended to consume it in moderation and under the guidance of a healthcare professional, especially for people with health conditions like high blood pressure, heart disease, or kidney problems,” said Eashan Kaul, corporate chef at Fraterniti Foods Pvt Ltd.

Adding to this, Anirban Dasgupta, Director of Culinary, Conrad Pune said, “Baking soda has several useful applications in cooking, such as making the batter crispy, leavening of breads and softening of beans. When taken in appropriate doses, it can aid in the relief of heartburn and acid reflux. It also has soothing properties that can alleviate skin irritations and sunburn.”

Now, let’s come to using the two ingredients together. Chef Ranveer Brar recently took to Instagram to share a cooking tip. In a video, he said that whenever one is making a batter consisting of baking soda, they should not add haldi to it.

But why? “When you want to make batter yellow, do not add haldi to baking soda as haldi turns red with baking soda,” he said in the video.

Agreed Kaul and added: “Baking soda should not be mixed with haldi as it can result in a chemical reaction that causes the mixture to turn brown and release a foul odor. In fact, it is recommended to avoid mixing baking soda with acidic ingredients like lemon juice, vinegar, or buttermilk, as it can also cause a reaction and affect the taste of the final product. Always follow the recipe or instructions and use the ingredients as directed.”

Similarly, Dasgupta said, “When baking soda is combined with turmeric, the resulting mixture will turn red in colour. This is due to the alkaline properties of baking soda, which causes the turmeric paste to undergo a chemical reaction and change its colour.”

Here are some cooking hacks using baking soda:

*Add ½ teaspoon of baking soda for every 3 eggs used to make fluffier omelettes or scrambled eggs

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*Put a pinch of baking soda in your tomato-based dishes to reduce acidity.

*The secret to making your chicken wings crispy is to add baking soda.

‘Baking soda is used for cleaning and skincare as well.

Also Read | | Chef shares genius hack to ‘fry less oily pakodas’

Kaul also shared some tips:

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– Use the correct amount as directed in the recipe or instruction.

– Do not consume too much baking soda as it can cause adverse effects on health.

-Store baking soda in a cool, dry place away from moisture and direct sunlight.

– Do not use baking soda as a substitute for baking powder as they have different properties.

–Too much baking soda can also result in bitter taste of the baked products like cakes, muffins, honeycomb etc

–Make sure that the mixture or batter with baking soda is not be left to rest for long as it loses effectiveness if it is not baked or put into the particular cooking process immediately

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