What is another word for potassium hydrogen tartrate?
Pronunciation: [pətˈasi͡əm hˈa͡ɪdɹəd͡ʒən tˈɑːtɹe͡ɪt] (IPA) 
Potassium hydrogen tartrate, also known as cream of tartar, is a popular ingredient in baking and cooking. It can be used as a leavening agent in baking powder, as a stabilizer in whipped cream, and to prevent sugar crystallization in syrups and candies. While potassium hydrogen tartrate may be the most common name used for this compound, it is also referred to as tartaric acid potassium salt and argol. In some countries, cream of tartar is also known as wine lees or wine stone. Regardless of the name, it remains a versatile ingredient with many uses in culinary applications.
