Cream of Tartar, scientifically known as potassium hydrogen tartrate, is a natural substance that forms as a byproduct during the fermentation of grapes into wine. It presents itself as a fine, white powder and is commonly used in cooking and baking as a leavening agent and stabilizing agent. One of its most well-known culinary applications is in stabilizing beaten egg whites, which helps to create light and fluffy meringues or soufflés. Additionally, Cream of Tartar is a crucial component in baking powder, where it reacts with bicarbonate of soda to produce carbon dioxide gas, which causes dough or batter to rise.

Beyond its culinary applications, Cream of Tartar has a range of other uses. It is utilized in cleaning and household products as a natural abrasive and descaler, helping to remove stains and mineral buildup. It can also be found in certain skincare products as an ingredient that may help stabilize and maintain the pH balance of creams and lotions. Due to its versatility and safety in various applications, Cream of Tartar remains a valuable and multifunctional compound.