FAQ

Real ingredients, and that's the whole list. We start with ancient Utah sea salt or raw sugar and infuse it with things you'd recognize on sight: herbs, fruit, spices, maple syrup, smoked meats, wine. Small batch, no additives. Whatever went into the jar is printed on it.

Most flavored salt is dry mixed, which means powder sitting on top of the crystal, so it tastes like powder. Ours is built the other way around. We reduce the real thing down first, then infuse, then layer, so the flavor ends up inside the crystal instead of dusted across it.

That's the entire difference, and it's why a pinch tastes like pickle or like red wine instead of tasting like seasoning.

Gluten free, every jar. Most are vegan too, with two exceptions worth knowing. Breakfast Salt is made with double-smoked bacon, so it isn't vegetarian. Summer Salt is infused with wild honey, which makes it vegetarian but not vegan. Every jar carries a full ingredient panel if you're avoiding something specific.

Redmond Real Salt®, an ancient sea salt mined right here in Utah, from a seabed that dried up long before anybody was around to season anything. It's unrefined, with 60+ trace minerals still in the crystal, and it has spent all that time underground, far from any ocean and protected from modern pollutants like microplastics.

Every salt we make is built on it except Truffle Salt, which uses Celtic sea salt on purpose. On the jar you'll see it listed as Ancient Utah Sea Salt.

A few blends use wine or a spirit as one ingredient among many. It goes in early, during the reduction, where the alcohol essentially cooks off before it ever touches the salt or sugar. If you avoid alcohol entirely, the ingredient panel names it on every jar that has it.

Standard jars are 4oz (113g). Minis are 1oz and come three to a box.

One to two years, and it's at its best in the first. Keep it cool, dry, out of direct sun, lid tight. No refrigerator.

The one habit worth building: don't shake it directly over a steaming pot. Steam gets up into the jar and clumps it. Shake off to the side, or spoon it out.

No. That's moisture, not spoilage, and it happens to salt that hasn't been treated with anything to stop it. Break it up with a fork and it's exactly what it was.

If you cook a lot of meat, Red Wine, on a steak. If you want the jar that empties fastest, Dill Pickle, on popcorn. If you want something nobody else at your table has had, Red Rock Zen, on salmon or avocado toast. And if you genuinely can't pick, build a mini trio and let the jars settle it.

Every product page lists its creative uses, and the Recipes page has full recipes if you'd rather follow one.

Both, though finishing is where these earn their keep. The infusion lives inside the crystal, so a pinch at the end puts the flavor right where you taste it first. For grilling, get it on before the meat hits heat so it has something to hold onto.

A pinch carries more flavor than plain salt does, so start small and taste as you go.

That's half of what they're for. Tequila Salt on a margarita rim, or Prickly Chipotle if you want some heat riding along with it. Bluebird Dandelion is the one we reach for on anything gin or lemon.

On its own, no. The blue to purple shift you've seen comes from butterfly pea flower syrup, steeped separately and added to the glass. Bluebird is the rim and the sweetness.

If you want the color change, the syrup and the whole drink are on our Recipes page under the Sunshine Mama.

We do. Truffle Salt is available with one, and the grinder attachment is sold on its own. It threads onto a standard jar, so you can move it between flavors.

Yes, free standard shipping on US orders over $50.

We pack orders within one to two business days, Monday through Friday. Standard shipping takes 3 to 7 business days from there. Tracking hits your inbox the moment it leaves.

Not yet. We're United States only right now. PO Boxes are fine, but we can't ship to APO/FPO addresses or US territories.

Email ivy@thesaltedroots.com with a photo within 7 days and we'll make it right. Same if the wrong jar showed up. You're emailing an owner, not a queue, so it gets handled.

Opened jars we can't take back, food safety being the one rule we can't bend. Sealed jars are returnable within 30 days, same for hats, bandanas, earrings, and grinders. Full terms live in our refund policy.

Email us quickly and we'll catch it if it hasn't shipped yet. We pack fast, which is usually good news and occasionally works against you here.

Start with the tracking link in your shipping confirmation. If it's stalled or the delivery date has come and gone, email us and we'll chase it down from our end.

At farmers markets across Utah most weekends. You'll regularly find us at the Downtown Salt Lake Farmers Market, the Ogden Farmers Market, Wheeler Sunday Market, and Park Silly, with others rotating through. The Markets page has the current schedule, and it's the page we actually keep updated.

Come say hi and taste things first. Free smells, no pressure. Outside Utah, we ship.

Our jars sit on shelves at local shops and on menus at restaurants around the state, including Atelier, The Neighborhood Hive, Wild Desert Rose, and Curio Collective on the retail side, and kitchens like Oquirrh, Feldman's Deli, and Piko Mexican Grill. We're a Utah's Own member too. The Community page has the fuller picture.

We do. Restaurants, bars, specialty food shops, caterers, event planners. Tell us about your shop through the Wholesale page and we'll send the guide, the price list, and samples.

Yes, and they're some of our favorite work. Client gifts, wedding favors, holiday boxes, team gifts. Email Ivy with your headcount and the occasion and we'll build something around it.

Want a custom blend? Tell us what you're imagining and we'll tell you straight whether we can pull it off.

The mini trio, most of the time. Three 1oz jars in a box, it travels well, and it lets somebody find their own favorite instead of being told what it is. Full-size jars are the move when you already know what they reach for.

Ivy and Koby Sommer, two people in Utah. Every batch is made here by hand, and the salt is mined here too.

Ivy has been cooking since she was eight, building flavors until dinner tasted like something, and the first jar she ever made was salt infused with red wine. Koby had it on a steak on their first date and that was more or less that. Woman owned, small batch.

Probably. Core flavors get made continuously. Seasonal ones run until they're gone and then come back around: Giving Thanks, Pumpkin Spice, and Orchard Chai in the cold months, Summer Salt and Lavender Luau once it warms up. The newsletter is where we announce a return first.

Salt of the Earth, our newsletter. Market schedules, new releases, recipes, and the occasional story from the road. Sign up at the bottom of any page and you'll get 10% off your first order for the trouble.