Cream of Tartar

Cream of TartarBotanical Name Adosonia gregoril Origin Spain Cream of tartar, known in chemistry circles as potassium bitartrate or potassium hydrogen tartrate, is a crystalline substance that precipitates out of solution when grapes destined to become wine undergo fermentation. You might notice these tiny crystals, referred to as beeswing in the wine making industry, buildup on the underside of wine corks at home. Although this may seem like a fairly modern

the bittersweet flavor of the seed improves with dry roasting or pan frying

and other phytochemicals that in vitro neutralize free radicals and other unfriendly chemicals

Aroma - Like freshly cut grass with powerful green depth

or 1/2 cup once a day

harvested and dried before ripening

Botanical Name - Maranta arundinacea

Bupleurum is a good source of fatty acids and trace minerals

Because many Chinese women supplement with dong quai root as a daily tonic

and thus can be used to thicken lotions

not considered edible due to bitterness of leaves

Chili powder and chile pepper powder are often mixed up

It aids in digestion and stabilizes body functions and fluids