McCormick Gourmet Cream of Tartar

McCormick Gourmet Cream of Tartar arrives as a small, curated item in the baking aisle, shelved with specialty baking ingredients like vanilla, baking powder, baking soda, cornstarch and decorative sugars. You’ll spot it near spices and other pantry staples that home bakers reach for when a recipe calls for precision. This single-ingredient powder is a go-to for holiday-baking sessions and weekend projects—think high, glossy meringues for pies, stabilized whipped cream for brunch pavlova, or snickerdoodles with a reliably soft chew. McCormick positions this under its “Gourmet” umbrella: a heritage spice house leaning into trusted, professional-grade pantry items for hobbyist bakers and cooking enthusiasts who want consistent results. The label reads plainly (no child-focused characters), often highlighting the product name and brand; it implies quality by using “Gourmet” but typically carries no organic certification or broad “natural” claims. In processing terms, cream of tartar is a purified, powdered culinary ingredient derived from winemaking byproducts — a simple, single-ingredient additive rather than a convenience meal. Sensory details are straightforward: a fine, snow‑white powder with a faint tartness on the tongue when tasted straight and otherwise essentially odorless; it comes in a small glass or plastic spice jar that fits a spice rack. The ritual of use is tactile and precise — a “pinch” for whipped cream, a measured ½ teaspoon when making homemade baking powder, or a tiny amount folded into egg whites while whisking to create light, stable foams. It’s a quiet, technical ingredient that sits backstage in American home baking culture.