Cream of tartar

It is naturally made during the fermentation of grapes in wine production and deposited on the walls of wine cellar vats in crystalline form. A key ingredient in baking powder cream of tartar provides the leavening when reacted with baking soda. Best used for scones, pancakes, muffins, waffles, soda bread. Cream of Tartar helps to increase the volume and stability of whisked egg whites in meringues and soufflés. When boiling vegetables cream of tartar helps to reduce discoloration.