Used as a pH regulator and tartaric stabiliser, as well as a leavening agent for baking.
Cream of Tartar (Potassium Bitartrate)
How to use
Add 1/8 tsp per egg white to stabilise whipped egg white, even when cooked. To make baking powder substitute, mix together 1/4 tsp bicarb soda and 1/2 tsp cream of tartar.
Store in an airtight container in a cool, dry place, away from direct sunlight for less than 36 months.