Cream of tartar is the remaining ingredient after grapes have fermented into wine. These white crystals have no aroma and have an acidic flavor. They are a common ingredient in baking powder as a leavening agent and is used to whip eggs in souffles and angel food cake.
Cream of tartar’s technical name is potassium hydrogen tartrate, a fine white powder with many culinary applications. This ingredient has multiple uses in food preparation including stabilizing egg whites by increasing their heat tolerance and volume, and preventing sugary syrups, chocolates and candies from crystallizing. It can also be added when boiling vegetables to reduce discoloration.
This ingredient can be used as a cleaning agent by mixing it together with white vinegar and rubbing the paste onto hard water deposits and soap scum.
The name comes from the Greek word “tartarum” which seems to have first appeared in the 14th century.
Make sure to store in a cook, dark location for best freshness.
Cream of tartar
Bulk Pack (1/4 lb through 5 lb) – packed in a clear plastic food-grade zip lock bag
25 LB Bulk Pack – packed in a food-grade liner inside a box
Bottle Pack – packed in one clear, plastic bottle with a screw-on top
Pail Pack – packed in one plastic pail