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.

Although cream of tartar isn’t used to enhance the flavor of foods, it does improve the texture of many kinds of foods. For one thing, as the potassium acid salt of tartaric acid, cream of tartar reacts with baking soda to produce carbon dioxide, which makes “quick” breads and other baked goods rise in the oven without the necessity for slow-acting yeast. Cream of tartar is also used to prevent canned fruits from browning, to help whipped egg whites to hold shape and to keep the liquids and fats in dairy products from separating. It is also a component of baking soda.

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