Tartaric acid

Some tartaric acid is a natural constituent in most fruits, but the commercial product is extracted from grapes. Despite the somewhat poisonous-sounding name, tartaric acid is used for a number of purposes in cooking. Cream of tartar is made from it, and it is used to acidulate baking powder and ammonium carbonate. When used in sorbets and fruit desserts, it augments the fruit flavor. Tartaric acid can be used whenever acidulated water or citric acid is called for (providing, of course, that the citrus flavor is not a necessary addition). Tartaric acid is not usually available in grocery stores but can be purchased or ordered from a drugstore in a granular form; it is quite inexpensive and lasts a very long time. Tartaric acid also acts as the catalyst for pectin glaze.