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.
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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 g
- Saturated Fat 0 g
- Trans Fat 0 g
- Monounsaturated Fat 0 g
- Polyunsaturated Fat 0 g
- Cholesterol 0 mg
- Sodium 10 mg
- Salt 0.03 g
- Total Carbohydrate 0 g
- Dietary Fibre 0 g
- Total Sugars 0 g
- Complex / starch 0 g
- Protein 0 g
- Water 0.5 g
- Water 0.5 g
- Minerals 20808 mg
- Major Minerals 20808 mg
- Trace Minerals 0.4 mg
- Iron 0.4 mg
- Organic Acids 78.5 g
- Other Organic Acids 78.5 g
Minerals
Cream of tartar is potassium hydrogen tartrate precipitated from wine lees. It is a potassium acid salt used to stabilize egg foam and to acidify baking powder—not a sugar. Energy is 0; potassium is ~20.8% of the salt (~20790 mg/100 g).
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.