Cream of Tartar

Cream of Tartar is a white, powdery substance often used as a baking ingredient. It is also known as potassium bitartrate or potassium hydrogen tartrate.

History

Cream of Tartar has been used in baking for centuries. It is a byproduct of the winemaking process, as it forms on the inside of wine barrels during fermentation. The crystals are then scraped off and purified to produce the white powder that is sold commercially.

Uses

Cream of Tartar is primarily used in baking, where it acts as a leavening agent. When combined with baking soda, it produces carbon dioxide gas, which helps dough rise. It is a key ingredient in many recipes, including snickerdoodle cookies and angel food cake.

In addition to its culinary uses, Cream of Tartar is also used in cleaning and household tasks. It can be mixed with vinegar or lemon juice to create a non-toxic cleaner for metals and porcelain. It is also used in playdough recipes for children.

Health Benefits

While not a major source of nutrients, Cream of Tartar does contain small amounts of potassium. Some people also use it as a home remedy for treating heartburn, although there is limited scientific evidence to support this use.

Safety and Side Effects

Cream of Tartar is generally safe to consume in the amounts typically used in cooking and baking. However, consuming large amounts can lead to hyperkalemia, a condition characterized by high levels of potassium in the blood. Symptoms of hyperkalemia can include irregular heartbeat, muscle weakness, and numbness or tingling.

See Also

• Baking powder
• Baking soda
• Leavening agent
• Potassium bitartrate