Adasonia gregorii
Originally discovered by the French, this is actually a byproduct of the wine making process. Tartaric acid forms inside the fermenting casks into a white crystalline substance. The French found that this is not only a souring agent, but also a stabilizer for whipped egg whites and the like.
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| Origin |
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France |
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| Form |
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Powder |
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| Equivalent |
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1 oz. is about 1/4 cup |
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| Item No. |
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0096 |
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$1.00 per oz. |
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