Lye water is a food-grade liquid alkaline used to make ramen noodles and sticky rice dumplings. The transparent potassium carbonate solution has many different uses, from baking and brewing to making the Scandinavian delicacy, lutefisk. Due to its high pH level, lye water causes chemical reactions that produce different flavours and textures.

Lye water is a popular ingredient in many Asian dishes. It gives Japanese ramen and Chinese egg noodles their springy texture and stops them from disintegrating in hot soups. It is also used to make century eggs and gives mooncakes their crisp, golden crust. Bakers also use lye water to cure pretzels and bagels - it’s the secret to their shiny, dark brown exterior.

Do not drink lye water. Wear gloves when handling it and never use it undiluted.

Product formulations and details may change. For the latest ingredients and allergen information always check product packaging prior to consumption. Ingredients: Water, potassium carbonate (e501)