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Cream of Tartar

This is a weird name for where it comes from. IT comes from the acid build up of potassium on the grape, mixed with Baking Soda it forms Baking Powder.

Who knew Science could taste so good.

Basic PreparationNo Prep
Recommended ApplicationsUsed with tons of baking dishes and fish stews.
Product StylePowder
CuisineAmerican, European
Handling / StorageCool Dry
Shelf Life2 Years
Country of OriginSpain, France
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