Cream of tartar is the common name for potassium hydrogen tartrate, an acid salt that has a number of uses in cooking. In toiletries, it’s used in making bath bombs, bath fizzies or bubble baths to make the bubbles last longer, many say cream of tartar will stabilize bath bombs and make them last approximately 30 minutes.

It is best known in our kitchens for helping to stabilize and give more volume to beaten egg whites and is the acidic ingredient in some brands of baking powder. It is also used to produce a creamier texture in sugary desserts such as candy and frosting. It is used commercially in some soft drinks, candies, bakery products, gelatin desserts, and photography products. Cream of tartar can also be used to clean brass and copper cookware by making a soft paste and applying. It is also used to reduce discoloration in boiled vegetables such as artichokes-just add half a teaspoon to the water. Store well sealed in a dry location at room temperature. Shelf life: Almost unlimited when properly stored.