Cream of Tartar

Botanical Name - Adosonia gregoril Origin - Spain Cream of tartar, known in chemistry circles as potassium bitartrate or potassium hydrogen tartrate, is a crystalline substance that precipitates out of solution when grapes destined to become wine undergo fermentation. You might notice these tiny crystals, referred to as beeswing in the wine-making industry, buildup on the underside of wine corks at home. Although this may seem like a fairly modern “discovery,” there is evidence that cream of tartar was in use at least 7,000 years ago. The powder has many culinary uses. For one thing, it’s a component of some varieties of baking powder. In this capacity, and also in recipes that include baking soda, cream of tartar produces carbon dioxide, which makes pancakes, biscuits and other baked goods rise. It also prevents the crystallization of sugars, which is why it is essential in confectionary treats like Turkish delight. Beaten with egg whites, cream of tartar lends stability to meringues