FAQ

Real ingredients, and that's the whole list. We start with coarse 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, gluten free. 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.

Yes. Every jar.

Most are, but two aren't, so it's worth knowing which. 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. The rest of the line is plant based.

If you're avoiding something specific, every jar carries a full ingredient panel, and you can always email Ivy and ask.

Ancient sea salt mined right here in Utah, from a seabed that dried up long before anybody was around to season anything. That's where we're taking the whole line, and seven blends already carry the licensed Real Salt® designation: Tequila, Dill Pickle, Red Wine, Thai Basil, Prickly Chipotle, Red Rock Zen, and Breakfast. Truffle Salt is the outlier on purpose, built on Celtic sea salt, and the rest are making the switch batch by batch. Every jar's ingredient panel names the salt it was built on.

A few blends use wine or a spirit as one ingredient among many, and it goes in early, during the reduction, where the alcohol essentially cooks off before it ever touches the salt. What's left is the flavor it steeped in, not a pour. If you avoid alcohol entirely, the ingredient panel names it on every jar that has it.

Standard jars are 4oz (113g) and run $16. Minis are 1oz and come three to a box for $35, which is the easiest way to try a few at once or hand somebody a gift. Truffle Salt sits on its own at $50, or $90 with the grinder.

One to two years sealed, and it's at its best in the first year. There's nothing artificial in there holding it stable, so moisture is the only real enemy. Keep the lid tight and it'll outlast your interest in rationing it.

Cool, dry, out of direct sun, lid closed. 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.

Almost anything, but here's where we'd start. Dill Pickle on popcorn is the one people come back for. Red Wine on a steak is what hooked Koby on the first date. Red Rock Zen on avocado toast or salmon. Tequila on shrimp and roasted vegetables. Bluebird Dandelion on a cocktail rim or stirred into iced tea.

Every product page has a Creative uses section, 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.

However much tastes right to you, and we mean that. A pinch carries more flavor than plain salt does, since the infusion rides in with the seasoning, so start small and taste as you go. From there, season to your heart's content. If the jar empties fast, it was doing its job.

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

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 comes with one at $90, and the grinder attachment is $5 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. If something arrived damaged or wrong, that's on us and we'll make it right without you shipping anything back. 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.

We're at farmers markets across Utah most weekends. The Markets page has the current schedule with times and a details link for every venue, and it's the page we actually keep updated.

It moves with the season. 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.

Come say hi and taste things first. Free smells, no pressure.

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.

Not right now. Utah is home and it's where we show up in person. Everywhere else, we ship.

We do, and it's a real part of the business rather than a side door. 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.

Ask us. Tell us what you're imagining and we'll tell you straight whether we can pull it off and what it would take.

The mini trio, most of the time. Three 1oz jars for $35, 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. 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, still made by hand.

Utah, by us. Every 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.

ivy@thesaltedroots.com, or 801-888-8975. It's usually Ivy, usually within a business day or two.

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