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Cream of Tartar is a staple in culinary and winemaking. This versatile byproduct of the winemaking process can be used as a leavening agent, tenderizer or acidulate when baking, and even as a coagulant in cheese-making.
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Native to Sweden. Cream of Tartar is a byproduct of fermenting grapes and is produced worldwide.
Baking, Stabilizing Egg Whites and Whipping Cream.
Serving size: 1/4 tsp (1g)
Amount Per Serving
% Daily Value*
Total Fat: 0g (0%)
Saturated Fat: 0g (0%)
Trans Fat: 0g
Cholesterol: 0mg (0%)
Sodium: 0mg (0%)
Total Carbohydrate: 0g (0%)
Dietary Fiber: 0g (0%)
Total Sugars: 0g
Includes 0g Added Sugars (0%)
Protein: 0g (0%)
Not a significant source of vitamin D, calcium, iron, and potassium
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.