Cream of Tartar

France / Adasonia gregorri

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.

Share how you like to use Cream Of Tartar!

What's cooking in your kitchen? Tell us your favorite spice pairings! Every month we select something new from your submissions to feature in the World Spice newsletter and the most creative recipe idea wins free spices. †

  • Double sized cream of tartar
Award-winning,
top-quality spices for
23 years