Used as a leavening agent in baking, particularly in flat baked goods like cookies and crackers, where it decomposes upon heating to release ammonia and carbon dioxide gases, helping the dough rise. It is also employed in the production of smelling salts due to its ability to release ammonia gas, which can stimulate breathing. In addition, it serves as an intermediate in the synthesis of other ammonium compounds and is occasionally used in some pharmaceutical formulations and fire extinguisher compositions.