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Cream of Tartar

France / 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, developing into this white crystalline substance. Cream of tartar is used as a souring agent, and also a stabilizer for whipped egg whites and meringue.

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