These leaveners do behave differently. Baking soda reacts with the acid in the dish to raise. Baking powder reacts to the heat in your oven to cause the leavening. a recipe that calls for both must have an little acid, this could be chocolate, buttermilk, lemon, or something else. chances are it is not enough to only need the soda alone so it has the powder to offset the raise. now if you can find double acting baking powder it has some soda and powder mixed to gather. if you were to substitute it would be closes to substitute for the whole amount of both rather than substituting just the one. There are other leaveners but they will effect the product much more in the end run.
The writers above are indeed correct about baking soda and baking powder being quite different. Baking soda is quite common many places ---
Perhaps you could overcome the language barrier by writing NaCHO3 on a piece of paper.... this is baking soda.. a pharmacist should recognize this and may have on hand..
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