Cream of tartar, also known as potassium hydrogen tartrate or potassium bitartrate, is a residue that results as a by-product of winemaking. Although this powdery substance is virtually never used as seasoning, it is indispensable in the home. For one thing, it’s a component of baking powder. Cream of tartar is also a stabilizing agent used when making simple syrup, whipped cream or meringue. Combined with hydrogen peroxide or white vinegar, it becomes a cleaning agent that whitens. Because cream of tartar effects the solubility of mordant agents, it is used to make color adjustments when making natural dyes
Cream of tartar is a kitchen staple used in baking, to stabilize whipped cream or egg whites and to clean metals and remove laundry stains.
This miraculous product starts out as potassium bitartrate that crystalizes inside the casks used to age wines and is then purified and ground into powder.