Processed
Cream of Tartar
Cream of tartar is purified potassium bitartrate, the acid salt that crystallises in wine casks during fermentation and ageing. Refined into a fine white powder, it is a classic baking acid: it stabilises whipped egg whites, prevents sugar crystallisation in syrups and candies, and pairs with baking soda in single-acting powders and homemade leavening mixes. A pinch in boiling vegetables can brighten colour; in frostings it helps hold structure. Culinary grades are food-pure, free-flowing, and mildly acidic with little aroma of their own. Because it is a by-product of the grape wine industry, supply follows viticultural regions, though global refining and packaging make it a universal pantry chemical. Store airtight—moisture clumps the powder and dulls its reactive edge with bicarbonate.
Also known as: E336(i), Potassium Bitartrate, Crème de tartre, Cremor tartaro, Cream of tartar
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Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
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Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.92 g
- Saturated Fat 0.5 g
- Trans Fat 0 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.22 g
- Cholesterol 0 mg
- Sodium 21.3 mg
- Salt 0.05 g
- Total Carbohydrate 90.7 g
- Dietary Fibre 0 g
- Total Sugars 91.2 g
- Complex / starch 2.08 g
- Protein 2.04 g
- Water 5.27 g
- Energy 400 kcal
- Water 5.27 g
- Carbohydrates 90.7 g
- Sugars 91.2 g
- Monosaccharides 63.8 g
- Disaccharides 27.4 g
- Starch 2.08 g
- Amylose 0.52 g
- Amylopectin 1.56 g
- Digestible Starch 1.77 g
- Resistant Starch 0.21 g
- Protein 2.04 g
- Fat 0.92 g
- Saturated Fat 0.5 g
- Monounsaturated Fat 0.19 g
- Polyunsaturated Fat 0.22 g
- Vitamins 24.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.1 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.9 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.5 µg
- Minerals 273 mg
- Major Minerals 267 mg
- Trace Minerals 6.2 mg
- Salt 0.05 g
- Sodium Chloride 0.05 g
Vitamins
vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.1 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.9 · vitamin-e: 0.09 · vitamin-k: 0.5 ·
Minerals
Sodium: 21.26 · Potassium: 213 · Calcium: 33 · Iron: 0.8 · Zinc: 0.4 · Iodine: 5 ·
Refined processed sweeteners and additives are energy-dense carbohydrate with little else.
In the kitchen
Culinary partners and combinations that usually underperform with Cream of Tartar.
Usually avoid with
Often clash in flavour or tradition
History
European wine makers collected argol deposits from barrels as a useful acidic salt.
Chemists clarified the identity of cream of tartar as potassium hydrogen tartrate from wine residues.
Cream of tartar became a standard home acid for egg foams and early chemical leaveners.
Industrial purification from wine lees supplied consistent baking-grade powder worldwide.