in food production, where it has many traditional uses. It is an ingredient in the production of grass jelly, a food consumed in Chinese and Southeast Asian cuisines, as well as Chinese hand-pulled noodles and mooncakes. It is also used to tenderize tripe. German gingerbread recipes often use potassium carbonate as a baking agent, although in combination with hartshorn. Use of potassium carbonate must be limited to a certain amount to prevent harm, and should not be used without guidance.