Cream of Tartar

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Potassium bitartrate, also known as potassium hydrogen tartrate, is a byproduct of the winemaking process with acidic properties. In cooking, it's commonly referred to as Cream of Tartar. During fermentation, cream of tartar or potassium bitartrate crystallizes out of solution in grape juice. This can occur when the juice is chilled or left to stand, causing crystals to form. Alternatively, these crystals may be found on wine bottle corks stored under cool conditions. The crude crystals, known as beeswing, can be collected by filtering the grape juice or wine through cheesecloth. Cream of tartar is a white, odorless crystalline powder. Archaeological evidence suggests that it has been present in human societies for at least 7,000 years, with traces found in an ancient pottery jar in northern Iran.

Adding a small amount of cream of tartar to egg whites while whipping them enhances their stability, preventing the foam from breaking down prematurely. It also increases the volume and maintains the whiteness of the mixture.

Cream of tartar is commonly used in baking to activate baking soda's alkalinity. When combined with baking soda, it forms baking powder.

How to use:

This product can be used for two purposes: baking and cleaning. To use it for cleaning, mix it with an acidic liquid like lemon juice or white vinegar.

Precautions: 

Before using this herbal product, it is recommended that you consult with a qualified healthcare professional, especially if you are pregnant, breastfeeding, or taking medication.

This website provides information for educational purposes only.ONLY

This product has not undergone evaluation by Health Canada.

This information is for informational purposes only and should not be used as a substitute for medical advice.