tartar

Tartar, or dental tartar, refers to dental calculus, a hard, mineralized deposit that forms on teeth when dental plaque is not removed. It consists mainly of calcium phosphate and other mineral salts embedded in plaque biofilm. Tartar forms above the gumline (supragingival) and below it (subgingival). It can lead to gum inflammation, periodontitis, and tooth loss if not managed. Removal requires professional scaling or debridement; regular brushing, flossing, and fluoride mouthwashes help prevent formation.

Tartar sauce is a creamy condiment traditionally based on mayonnaise, flavored with chopped pickles or relish, capers, and herbs such as dill or parsley. Variants may include lemon juice, mustard, or yogurt. It is commonly served with fried or grilled seafood, as well as with certain fried foods and sandwiches.

Historically, tartar is an exonym used by Europeans for various nomadic and semi-nomadic peoples of Central Asia and eastern Europe, especially the Tatars and Mongol groups. The term has also appeared in Western literature to refer broadly to Mongol or Turkic groups and their military campaigns. In modern usage, ethnographic precision favors specific designations, and the blanket term is considered outdated or ethnocentric.

Steak tartare is a dish of finely chopped or minced raw beef or horse meat, typically seasoned with onions, capers, pepper, and often a raw egg yolk. Its name is French and may allude to Tartars or to a style of serving rather than to the meat itself. Some health authorities advise caution with raw meat due to foodborne pathogens.