Cream of Tartar

Adasonia gregorri
  • Double sized cream of tartar


Originally discovered by the French, cream of tartar is actually a byproduct of the wine making process. Tartaric acid forms inside the fermenting casks into a white crystalline substance. 


Cream of tartar is used as a souring agent, and also a stabilizer for whipped egg whites and meringue.

top-quality spices for
20 years