Potash is an integral ingredient in traditional baking to make German "Lebkuchen" (gingerbread rounds) and other Christmas cookies. at home. Potash, also known as potassium carbonate, helps to loosen dough and create carbon dioxide bubbles, which make the dough fluffy and rise.

Potash is often used together with "Hirschhornsalz" ( also called Hartshorn salt, baker's ammonium or ammonium bicarbonate) instead of baking yeast, soda or powder, to leaven, spread and brown cookie dough.

One package is sufficient for 1kg of flour. Dissolve prior to use in lukewarm water before adding it to the flour.

Made by Ostmann, located in Dissen, Lower Saxony