Rich, deep, and smoky in a way that makes a ribeye taste like you've been cooking it for years. The one that gets opened, smelled, and immediately put on whatever's closest.
“We love it! Tasty and we keep using it over and over!”
- Allison
“Great gift for my stepmom. She loved it!”
- Katie
“Absolutely delicious! Used it on avocado toast and margaritas and it was a hit!”
- Gabi
“Use it to dry brine steaks, my favorite so far.”
- Jesse
“The Salted Roots comes with me wherever I go.”
- Market customer
“Great product! Can't wait to try something new!”
- Danny
“I am obsessed with this product!!! The smokiness on the end is my FAVORITE part!! Everyone needs this in their kitchens!”
- Carlie
“I don't want it. I need it.”
- Madden
“Top of the line salt! High quality, great on my bi-weekly ribeye steaks. So tasty and natural.”
- Dan
“Salts & sugars are well packaged and look great but what's even better they all taste amazing.”
- Kathleen
Creative Uses
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.
