Taste: grainy, lemony, a bit like baking soda and citric acid.
Characteristics: Odorless powder, by-product of wine production
Uses: Stabilize egg whites. Increases eggs tolerance to heat, stabilize whip cream, prevent discoloration of boiled vegetables, prevent sugar syrups from crystalizing, activates baking soda, Lightens; pancakes, biscuits and baked goods
Origin: Spain