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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
It is a byproduct of the winemaking process, specifically a salt of tartaric acid that crystallizes in wine casks during fermentation.
If kept in a cool, dry, airtight container, it lasts indefinitely. If it becomes clumpy, it may have been exposed to moisture but is usually still safe to use.
For every 1/2 teaspoon of cream of tartar, you can use 1 teaspoon of lemon juice or white vinegar.
It acts as a stabilizer, helping the egg whites hold onto air bubbles and preventing them from collapsing or weeping.
Yes, it is naturally gluten-free as it is derived from grapes.
Yes, when mixed with water or vinegar, it makes an effective paste for cleaning brass, copper, and removing stains from porcelain.
No, cream of tartar is composed of minerals and organic acids, containing zero fat and zero protein.
No, it is very high in potassium (potassium bitartrate) and should be avoided by those on a low-potassium diet or with kidney issues.
It doesn't 'expire' in the traditional sense, but you can test it by adding a pinch to warm water with a pinch of baking soda; if it fizzes, it is still active.
cream of tartar is a versatile ingredient found in cuisines around the world. With 258 calories per 100g and valuable grams of protein, it's a nutritious addition to many dishes.
Explore more ingredients in the dairy category with complete nutrition information.
View all dairy →Discover 3 recipes featuring cream of tartar with step-by-step instructions.
Browse recipes →Yes, it is a plant-based byproduct of grape fermentation and contains no animal products.