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Cream Of Tartar

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

Health Benefits:

Known for treating arthritis

Combatting heartburn

Clearing up acne-prone skin

The alkaline in cream of tartar can also prevent and treat bacterial infections

Help to lower your blood pressure


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