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Salts

The Salted Roots Red Wine Salt, 4 oz jar, front label

Red Wine Salt

Infused salt

Red wine, garlic, peppercorn, lemon, and savory herbs.

$16

  • Ribeye or steak

    Press it into the meat before it hits the heat. The red wine and garlic build a crust that Dan B. puts on his bi-weekly ribeye without fail.

  • Lamb chops

    Finish right off the grill. The peppercorn and savory herbs do what a marinade does in one shake.

  • Pasta sauces and braises

    Stir in while it simmers. The red wine infusion deepens everything already in the pan.

  • Avocado toast

    The lemon and herbs make it taste like someone put real thought into breakfast.

  • Roasted root vegetables

    Carrots, potatoes, parsnips — finish right out of the oven while they're still steaming.

  • Salad dressings

    Whisk it in instead of plain salt. The garlic and peppercorn do the heavy lifting.

  • Eggs

    The garlic and savory herbs make scrambled eggs taste like a deliberate decision, not an afterthought.

Red Wine Salt crusted tri-tip with herb jus Our recipe for this one
The Salted Roots Breakfast Salt, 4 oz jar, front label

Breakfast Salt

Infused salt

Whiskey-infused salt, real maple syrup, vanilla bean, and bacon smoked twice, once with cherry, once with applewood.

$16

  • Scrambled or fried eggs

    This is the one that becomes a daily habit. The maple syrup and twice-smoked bacon come through in every bite — and once you start, plain salt feels like a step backward.

  • Breakfast potatoes and hash browns

    Season while they're still in the pan. The applewood and cherry smoke build into the crust.

  • Fried chicken and waffles

    Dust over both right before serving. The maple and bacon tie the whole plate together without a drop of syrup.

  • Avocado toast

    The smoky bacon notes against the avocado is a combination that shouldn't work as well as it does.

  • Brussels sprouts

    Finish right out of the oven. The cherry and applewood smoke make them taste like they came off a grill.

  • Popcorn

    Sweet, smoky, savory all at once. The maple syrup infusion makes it completely unreasonable to stop eating.

  • Bloody Mary rim

    The bacon and maple on a glass edge. Brunch just got more interesting.

Breakfast Salt Brussels and bacon skewers with maple Our recipe for this one
The Salted Roots Dill Pickle Salt, 4 oz jar, front label

Dill Pickle Salt

Infused salt

It's bold, briny, and a little sassy, just like it should be.

$16

  • Popcorn

    The one that ruins regular salt for you forever. Shake it on while the bowl is still hot and don't be surprised when it's gone before the movie starts.

  • Scrambled or fried eggs

    A pinch right before you plate — the brine cuts through the butter and makes eggs taste like eggs are supposed to taste.

  • Bloody Mary rim

    Pack the glass edge and let it do the rest. It changes the whole drink.

  • French fries

    Hit them the second they come out of the oil or the air fryer. Hot fries, cold salt, done.

  • Avocado toast

    Replaces everything you'd normally reach for — the lemon, the red pepper flakes, all of it.

  • Deviled eggs and potato salad

    Finish both right before serving. It's the thing people can't identify but always ask about.

  • Creamy dips

    Stir into sour cream or Greek yogurt and you have a pickle dip in about 45 seconds.

  • Fried chicken and sandwiches

    Season before the breading or shake on after — either way, it's not going back to plain salt.

  • Charcuterie boards

    Set out a small dish next to the cheeses. Guests will figure out what to do with it.

The Salted Roots Red Rock Zen, 4 oz jar, front label

Red Rock Zen

Infused salt

Ancient Utah sea salt meets real wasabi, miso, and fresh ginger.

$16

  • Sushi and sashimi

    This is where real wasabi belongs — and this salt has it. Finish your rolls or use it as a dipping alternative.

  • Charcuterie boards

    Sprinkle it straight over the entire board right before you serve. It looks stunning against the cheeses and meats, and every bite gets a little burst of flavor.

  • Stir-fry

    Add at the end, not the beginning. The miso and coconut aminos deepen everything already in the pan.

  • Ramen and miso soup

    A pinch on top before you eat. It layers on flavors that are already there and makes them louder.

  • Grilled salmon or tuna

    Press it into the flesh before it hits the heat. The citrus and ginger do exactly what a marinade would, in about three seconds.

  • Avocado

    Halved, straight from the skin. The umami hits in a way that makes this feel like a restaurant dish.

  • Roasted vegetables

    Especially broccoli, bok choy, or snap peas — anything that wants to taste more Asian-inspired.

  • Fried rice

    Finish the pan right before plating. It pulls the whole dish together.

  • Steamed edamame

    Skip the plain sea salt. This hits every flavor note edamame is missing on its own. Be sure to grind it!

  • Eggs

    Scrambled or soft-boiled — the ginger and scallion make it feel intentional in a way regular salt never does.

Red Rock Zen miso-butter green beans with almonds Our recipe for this one
The Salted Roots Tequila Salt, 4 oz jar, front label

Tequila Salt

Infused salt

Tequila, lime, tomatillo, garlic, and spicy pepper.

$16

  • Margarita rim

    This is what the glass was missing. Tequila, lime, and tomatillo on the edge — every sip tastes like the salt was part of the recipe.

  • Tacos

    Finish them right before serving. The garlic and spicy pepper build into the meat in a way that makes hot sauce feel redundant.

  • Grilled steak or shrimp

    Press it in before the heat. The tomatillo and lime do what a marinade does in a fraction of the time.

  • Eggs

    Scrambled, fried, or in a breakfast burrito. This is the one that becomes a daily habit.

  • Guacamole

    Sprinkle right before serving. The lime and tomatillo pull out the avocado's natural brightness.

  • Corn on the cob

    Butter first, then this. The spicy pepper and garlic make it taste like street corn without the effort.

  • Roasted vegetables

    Especially anything that wants acid and heat — zucchini, peppers, sweet potatoes.

  • Tequila shot glass rim

    Salt the edge, skip the lime wedge. It's already in there.

Tequila Salt citrus shrimp skewers Our recipe for this one
The Salted Roots Prickly Chipotle Salt, 4 oz jar, front label

Prickly Chipotle Salt

Infused salt

Prickly pear cactus fruit, Ancho Reyes liqueur, and morita chipotle chiles.

$16

  • Margarita rim

    Prickly pear and Ancho Reyes on a salted glass edge. This is the one people photograph.

  • Tacos and fajitas

    Season the meat before it hits the pan. The morita chipotle smoke builds into every bite.

  • Grilled shrimp

    Press it in before the heat. The lime peel and prickly pear cut through the char perfectly.

  • Chili

    Stir in a pinch while it simmers. It adds a fruity smokiness that makes people ask what your secret is.

  • Chips and guacamole

    Sprinkle straight onto the guac right before serving. The prickly pear sweetness against the avocado is unexpected and really good.

  • Grilled corn

    Butter first, then this. Better than anything you'd get at a street cart.

  • Eggs

    Scrambled or fried — the chipotle smoke makes breakfast feel like it has somewhere to be.

Prickly Chipotle sweet potato wedges with lime crema Our recipe for this one
The Salted Roots Thai Basil Salt, 4 oz jar, front label

Thai Basil Salt

Infused salt

Sauvignon blanc, Thai basil, lemongrass, pomegranate, and lemon peel.

$16

  • Stir-fry and curries

    Finish right before you plate. The lemongrass and Thai basil cut through the richness in a way that makes the whole dish taste more intentional.

  • Grilled chicken or pork

    Press it into the meat before it hits the heat. The Sauvignon blanc infusion tenderizes while the lemon peel builds a crust.

  • Popcorn

    The lemongrass and basil make this the most interesting bowl in the room.

  • Vinaigrettes and dressings

    Whisk it in instead of plain salt. The pomegranate and herb notes do the heavy lifting.

  • Grilled fish or shrimp

    The lemon peel and Thai basil are exactly what seafood wants — bright, herbal, and clean.

  • Avocado toast

    The lemongrass and pomegranate add a brightness that makes it taste like you know what you're doing.

  • Eggs

    Scrambled or soft-boiled — the basil and lemon peel make a simple breakfast feel like a deliberate choice.

The Salted Roots Truffle Salt, 4 oz jar, front label

Truffle Salt

Infused salt

Real black truffle, Josh Cellars Prosecco, Celtic sea salt.

$50

  • Grilled steak

    Finish it right off the heat while the crust is still crackling. The real black truffle and shallots do what a compound butter does — in one shake.

  • Scrambled eggs

    The tarragon and chives make it taste like something you'd order at brunch and not know how to recreate at home.

  • French fries or roasted potatoes

    Hot out of the oven, hit them immediately. The crystals melt into the heat.

  • Butter boards and bread

    Work it into softened butter and stir it through. Set it out with good bread. It disappears fast.

  • Pizza

    Drizzle of olive oil, fresh arugula, finish with this. The kind of pizza people ask you about.

  • Popcorn

    The $50 popcorn moment. Worth every penny.

Sugars

The Salted Roots Bourbon Sugar, 4 oz jar, front label

Bourbon Sugar

Infused sugar

Bourbon, vanilla bean, and orange in a raw turbinado sugar base.

$16

  • Cocktail and martini rim

    Bourbon, vanilla, and orange on a glass edge. Bold enough to make the drink, delicate enough not to overpower it.

  • Old fashioned

    Use it to muddle with the bitters instead of a plain sugar cube. The orange and vanilla change the whole character of the drink.

  • Irish coffee

    Stir it in instead of simple syrup. The whole drink tastes like it was planned that way.

  • Crème brûlée

    Use it as the torched top layer. The orange comes through in the caramel crust in a way that stops people mid-bite.

  • Scones and shortbread

    Fold into the dough or dust on top before baking. The bourbon infusion comes through in every bite without tasting like a cocktail.

  • Fresh berries or stone fruit

    Sprinkle over peaches, strawberries, or figs right before serving. It pulls out the fruit's natural sweetness in a way plain sugar never does.

  • Whipped cream

    Fold it in. Serve it on anything warm — pie, waffles, hot chocolate. It disappears fast.

Seasonal

The Salted Roots Bluebird Dandelion Sugar, 4 oz jar, front label

Bluebird Dandelion Sugar

Infused sugar · Seasonal

Organic wild dandelion flower, rosehips, raspberry, and butterfly pea flower in a raw sugar base.

$16

  • Iced tea or lemonade

    Stir it in and let the rosehips and raspberry do the work. Floral, fruity, and nothing like what plain sugar does to a cold drink.

  • Cocktail rim

    Delicate, floral, and stunning on a glass edge. The rosehips and raspberry make every sip taste like the rim was part of the recipe.

  • Sparkling water

    Dissolve a pinch in a glass of sparkling water for a drink that looks like it came from a boutique hotel.

  • Scones and muffins

    Sprinkle on top before baking or dust right after. The dandelion and rosehips come through in the crust.

  • Whipped cream

    Fold it in and serve alongside anything summery — shortcake, fresh fruit, waffles.

  • Yogurt or oatmeal

    Stir it in or sprinkle on top. The floral notes make breakfast feel intentional.

  • Homemade jams and syrups

    Dissolve into simple syrup for a floral base that works in cocktails, lemonades, and baking.

Sunshine Mama mocktail with Bluebird Dandelion Sugar Our recipe for this one
The Salted Roots Summer Salt, 4 oz jar, front label

Summer Salt

Infused salt · Seasonal

White Peach Balsamic, sun-dried tomato, peaches, basil, white pepper, and honey.

$16

  • Grilled peaches

    Press it in before they hit the grates. The white peach balsamic and honey pull out the fruit's natural sweetness and char it into something that belongs on a dessert plate or next to pork.

  • Caprese salad

    Finish right before serving. The basil and balsamic do what a vinaigrette does — in one shake.

  • Grilled chicken or pork chops

    Press into the meat before the heat. The peach and sun-dried tomato build a crust that tastes like a full marinade.

  • Bruschetta and crostini

    Finish over the top right before serving. The tomato and basil are already in the jar.

  • Fresh tomatoes or sliced summer produce

    A pinch over heirloom tomatoes, cucumber, or watermelon. Simple and better than it has any right to be.

  • Pasta

    Finish the bowl right before eating. The sun-dried tomato and white pepper add depth without competing with the sauce.

  • Grilled corn

    Butter first, then this. The honey and peach against the char is a combination people don't expect and don't forget.

  • Eggs

    Scrambled or soft-boiled — the basil and white pepper make a simple breakfast feel like it was planned that way.

The Salted Roots Giving Thanks Salt, 4 oz jar, front label

Giving Thanks Salt

Infused salt · Seasonal

It’s her stuffing in salt form, perfect for bringing that comforting, nostalgic flavor to your table.

$16

  • Mashed potatoes

    This is what they've been missing. The sage and marjoram do more than butter ever could.

  • Roasted turkey or chicken

    Press it into the skin before it goes in the oven. The garlic and paprika build a crust that looks as good as it tastes.

  • Stuffing

    Yes, obviously. But also — use it to season the bread before it even goes in the dish.

  • Soups and broths

    A pinch right before you serve. It rounds out anything that needs a little more depth.

  • Biscuits and dinner rolls

    Work it into the dough. The celery and sage come through in every bite and make the whole table smell incredible.

  • Roasted root vegetables

    Carrots, parsnips, sweet potatoes — anything that belongs on a holiday table.

  • Gravy

    Season the pan drippings with this instead of reaching for separate herbs. It's already balanced.

The Salted Roots Orchard Chai Spice, 4 oz jar, front label

Orchard Chai Spice

Infused sugar · Seasonal

Utah apple cider, real cranberries, dried apples, and Masala Chai spice, the kind of infusion that makes your kitchen smell so good people wander in from the other room.

$16

  • Warm apple cider

    Fold it in and serve alongside anything warm — pie, pancakes, waffles.

The Salted Roots Lavender Luau, 4 oz jar, front label

Lavender Luau

Infused sugar · Seasonal

Organic cane sugar with toasted coconut, lavender, mango, pineapple, and hibiscus.

$16

  • Cocktail and mocktail rim

    The hibiscus and lavender on a glass edge make it look like you planned the whole drink around the rim. Because you kind of did.

  • Iced tea or lemonade

    Stir it in and let the floral notes do the work. Mango and hibiscus in a cold drink on a hot day — that's it, that's the pitch.

  • Whipped cream

    Fold it in and serve alongside anything summery — shortcake, fresh fruit, waffles. It disappears fast.

  • Scones and muffins

    Sprinkle on top before baking or dust right after. The lavender and coconut come through in the crust.

  • Sparkling water

    Dissolve a pinch in a glass of sparkling water. Looks boutique hotel, costs you nothing.

  • Yogurt or oatmeal

    Stir it in or sprinkle on top. The tropical notes make breakfast feel like a deliberate choice instead of a habit.

  • Fresh fruit

    A pinch over sliced mango, pineapple, or strawberries. The sugar pulls the juice out and the lavender makes it feel like a real dessert.

  • Homemade syrups

    Dissolve into simple syrup for a floral-tropical base that works in cocktails, lemonades, and sodas.

The Salted Roots Pumpkin Spice Sugar, 4 oz jar, front label

Pumpkin Spice Sugar

Infused sugar · Seasonal

Real pumpkin, clove, allspice, nutmeg, and ginger (the whole lineup) but the whiskey infusion gives it a warmth and depth that stops it from tasting like a candle.

$16

  • Coffee and lattes

    Stir into your morning cup or froth it into a latte. The cinnamon whiskey infusion does something a pumpkin spice syrup never could.

  • Cocktail and cider rim

    Run it around the edge of a whiskey sour, hot toddy, or spiked cider. It was made for this.

  • Pancakes and waffles

    Stir into the batter or sprinkle on top right before serving. The clove and allspice come through in every bite.

  • Pumpkin pie

    Mix into the filling or dust the crust edge. The nutmeg and ginger are already there — this just makes them louder.

  • Oatmeal

    A spoonful stirred in while it's hot. Tastes like fall decided to show up for breakfast.

  • Whipped cream

    Fold it in and serve alongside anything warm — pie, waffles, hot chocolate.

  • Popcorn

    Sweet, spiced, completely unreasonable to stop eating.

Recipes

Cook bold, flavorful recipes from our kitchen.

  • Breakfast Salt Brussels and bacon skewers with maple, made with The Salted Roots Breakfast Salt
    40 Min6 to 8

    Breakfast Salt Brussels and bacon skewers with maple

    Brussels sprouts and thick-cut bacon roasted on skewers, seasoned with Breakfast Salt and glossed with maple. Party platter, gone in minu...

    View recipe
    Made withBreakfast Salt$16.00
  • Red Rock Zen miso-butter green beans with almonds, made with The Salted Roots Red Rock Zen
    15 Min6

    Red Rock Zen miso-butter green beans with almonds

    Blistered green beans tossed in Red Rock Zen butter, finished with lemon and toasted almonds. One skillet, fifteen minutes, holiday-table...

    View recipe
    Made withRed Rock Zen$16.00
  • Sunshine Mama mocktail made with The Salted Roots Bluebird Dandelion Sugar
    20 Min active, 2 Hr freeze2

    Sunshine Mama mocktail with Bluebird Dandelion Sugar

    A floral mocktail that turns purple when the butterfly pea syrup meets the lemon, rimmed with Bluebird Dandelion Sugar. Made with blueber...

    View recipe
    Made withBluebird Dandelion Sugar$16.00
  • Tequila salt citrus shrimp skewers made with The Salted Roots Tequila Salt
    20 Min4-6

    Tequila Salt citrus shrimp skewers

    Twenty minutes, five ingredients, and the grill does the rest. Tequila Salt and citrus zest on fast shrimp.

    View recipe
    Made withTequila Salt$16.00
  • Prickly chipotle sweet potato wedges with lime crema, made with The Salted Roots Prickly Chipotle Salt
    35 Min6

    Prickly Chipotle sweet potato wedges with lime crema

    Roasted sweet potato wedges with Prickly Chipotle Salt and a lime crema. Smoke, heat and sweet, held in balance.

    View recipe
    Made withPrickly Chipotle Salt$16.00
  • Red wine salt crusted tri-tip with herb jus, made with The Salted Roots Red Wine Salt
    1 Hr 20 Min6

    Red Wine Salt crusted tri-tip with herb jus

    Reverse-seared tri-tip with a red wine herb jus. Feeds six, and the crust does most of the work.

    View recipe
    Made withRed Wine Salt$16.00
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