Sourced from South Africa and sold per gram
Cream of Tartar is a dry, powdery, acidic byproduct of fermenting grapes into wine, tartaric acid.
Adding a small amount of cream of tartar when you’re beating egg whites—usually 1/8 teaspoon per egg white—speeds up the creation of foam and helps stabilize the structure of those minuscule air bubbles you’re whipping up. In baking, this means mile-high meringue pies, melt-in-your-mouth meringue cookies, and angel food cakes
When combined with baking soda, it becomes a leavening agent (the stuff that makes baked goods puff up in the oven) by producing carbon dioxide gas.
If you ever run out of baking powder, you can substitute 1/4 teaspoon baking soda plus 1/2 teaspoon cream of tartar for 1 teaspoon baking powder.
Add a pinch of cream of tartar to boiling vegetables to help them retain their bright, fresh color.
A pinch of cream of tartar also helps stabilize whipped cream to prevent it from deflating.
Make colorful, edible playdough. Buy some artisanal non-toxic playdough here
Known for treating arthritis
Clearing up acne-prone skin
The alkaline in cream of tartar can also prevent and treat bacterial infections
Help to lower your blood pressure