cream of tartar
plant overview
stabilizing cream of tartar
Cream of tartar, also known as potassium hydrogen tartrate or potassium
bitartrate, is a residue that results as a by-product of winemaking.
Although this powdery substance is virtually never used as seasoning, it is
indispensable in the home. For one thing, it’s a component of baking powder.
Cream of tartar is also a stabilizing agent used when making simple syrup,
whipped cream or meringue. Combined with hydrogen peroxide or white vinegar,
it becomes a cleaning agent that whitens. Because cream of tartar effects
the solubility of mordant agents, it is used to make color adjustments when
making natural dyes.
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