Cream of tartar is a natural ingredient that has been used for centuries. It is present naturally in numerous vegetables, in particular in grapes.
This cream of tartar is precipitated, then purified, during white wines making. This is a food ingredient (E336), also named potassium bitartrate and it does comply with food regulations.
Natural dyeing : Cream of tartar is very useful for the mordanting of wool and silk, in association with potassium alum. It does improve the binding of mordant on the wool and the silk, makes shades brighter and contibutes to a better uniformity of colours. It also has anti-felting properties and protects the fibers during the mordanting and dyeing steps.
Cream of tartar is also very helpful, in association with alum, for the mordanting of raffia, sisal or abaca fibers, even if these are cellulosic fibers.
Other uses : Baking powders, wine care, cookie, candies, pastries, toothpastes, metals care…