Cream of Tartar

Cream of Tartar, also known as tartaric acid, has an astringent quality and gives food a tartness. It is commonly used to stabilize egg whites for meringue, in snickerdoodles, and to polish copper cookware.


True cream of tartar is created from the crust of wine casks, where it precipitates from the grape’s tartaric acid. You can create your own baking soda by combining ¼ teaspoon baking soda and ½ teaspoon cream of tartar.
Cream of tartar helps meringues for pies and other baked goods maintain fluffiness. It’s also good for cleaning copper cookware - just mix it with water to make a paste and rub onto your pots and pans. We also sell cream of tartar to kindergarten teachers who use it to create their own homemade play dough.

Recipes featuring this spice

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