Enjoy Me...

• As a general rule of thumb, I replace my baking powder somewhere between 8 - 12 months. But before using (if it's been hanging around for a while) it pays to give it a test just to be sure it hasn't lost its oomph: Add a teaspoon of baking powder to a half cup of boiling water. If it bubbles vigorously, the baking powder is still good. Alternatively if not much happens you are best to replace it.

How Interesting...

• Unless your baking powder is labelled as aluminium free, chances are it's not. However at a glance, you would be forgiven for thinking otherwise, as its not specifically stated and requires a little investigation. Take for example the ingredients in one of New Zealand's most well known baking powder brands, Edmonds, Sure to Rise: Raising agents (sodium bicarbonate, 450, 541), mineral salt (170), cornflour, cream of tartar. It's actually that '541' that indicates the presence of Aluminium, or to be precise Sodium Aluminium Phosphate.
• Aluminium has been analysed for the first time in the New Zealand diet in the 2016 NZ Total Diet Study (Ministry for Primary Industries). Estimates of exposure to aluminium indicate potential concern over younger population cohorts (teenage girls, children, toddlers and infants) exceeding the health based guidance value. The aluminium exposure is largely a result of high concentrations detected in some baked goods (muffins and scones, and cakes and slices).