This is a weird name for where it comes from. IT comes from the acid build up of potassium on the grape, mixed with Baking Soda it forms Baking Powder.
Who knew Science could taste so good.
| Basic Preparation | No Prep |
|---|---|
| Recommended Applications | Used with tons of baking dishes and fish stews. |
| Product Style | Powder |
| Cuisine | American, European |
| Handling / Storage | Cool Dry |
| Shelf Life | 2 Years |
| Country of Origin | Spain, France |
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