Boring food is a crime against dinner. Season like a mother.
Organic herb-infused salts, oils & vinegars. Newberg, Oregon.
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Because a great Bloody Mary doesn't happen by accident.
Ingredients: Sea Salt, Organic Celery Seed, Organic Celery Leaf, Organic Garlic, Organic Onion.
This one was born for the Bloody Mary. And honestly? It could have stopped there and still been a hero. But this blend, celery seed, celery leaf, garlic, onion, and meticulously sourced sea salt, turned out to be one of those quietly essential things you reach for without thinking about it.
Bright and herbal with a savory backbone that comes from the garlic and onion underneath, it's the kind of salt that makes chicken salad taste like someone's grandmother made it. That makes tuna salad actually worth eating. That turns a plain deviled egg into the one everyone's talking about.
And yes, rim your Bloody Mary glass with it. You're welcome.
Made by hand in small batches in Oregon, because real flavor can't be rushed.
Tasting Notes: Bright · Herbal · Savory · Classic · A Little Old-School in the Best Way
How to Use: Rim a Bloody Mary glass and never go back. Stir into chicken or tuna salad. Finish roasted chicken, potatoes, or eggs. Shake over popcorn, avocado toast, or deviled eggs. Mix into dressings, dips, or compound butter. Season soup from the very beginning.
Because some salts just make you a better cook.
Ingredients: Sea Salt, Organic Fennel Seed, Organic Fennel Pollen.
Fennel pollen is one of those ingredients chefs quietly obsess over, intensely aromatic, honeyed, with a sweetness that fennel seed alone can't touch. We put it in this salt. Then we paired it with organic fennel seed for depth and grounded the whole thing in meticulously sourced sea salt. The result is something you'll reach for every single day without fully understanding why.
It's bright and floral with a gentle anise sweetness that doesn't overwhelm, it lifts. Stunning on fish and seafood, transformative on roast chicken, and the finishing move your pork chop didn't know it needed. Stir it into pasta with olive oil and call it dinner. Dust it over a soft cheese and watch someone ask you where you got it.
Made by hand in small batches in Oregon, because real flavor can't be rushed.
Tasting Notes: Sweet · Floral · Bright · Anise · Honeyed
How to Use: Finish fish, seafood, or roast chicken. Season pork before and after cooking. Toss with roasted vegetables or fingerling potatoes. Stir into pasta with good olive oil. Dust over burrata, ricotta, or soft goat cheese. Use anywhere you want brightness without heat.
Because we made the Worcestershire too.
Ingredients: Sea Salt, Organic Shallots, Housemade Worcestershire Sauce (fermented over 6 months).
Most people have a bottle of Worcestershire in the back of their pantry. We made ours from scratch and fermented it for six months. Then we turned it into a salt.
That's the whole story, and it's why this one hits differently. The deep, tangy, umami complexity that Worcestershire is known for gets concentrated and married to organic shallots and meticulously sourced sea salt, creating something that tastes like it took a long time to make. Because it did.
This is the salt for steaks and burgers, the one you stir into a pan sauce at the last minute, the one that makes a simple roast chicken taste like you really thought about it. Shake it over eggs, fold it into mashed potatoes, use it anywhere you want serious depth without a recipe. It's bold, it's savory, and it's been worth every single day of the wait.
Made by hand in small batches in Oregon, because real flavor can't be rushed.
Tasting Notes: Savory · Tangy · Umami · Bold · Complex
How to Use: Season steaks, burgers, salmon, and lamb before and after cooking. Stir into pan sauces and gravies. Shake over eggs, roasted potatoes, or rice. Mix into marinades, meatballs, or meatloaf. Fold into mashed potatoes or stir into soups. Use anywhere you want a deep, slow-built flavor in seconds.
Who we are
We didn't get into the salt business. We got tired of bad salt and eventually couldn't stop ourselves.
We're Cindi & Heather, a mom and daughter, both herbalists, based in Newberg, Oregon. Heather is also a private chef with a master's in holistic nutrition. Between the two of us, we've spent decades foraging, growing, and cooking with ingredients we'd actually stake our names on.
Mom Salt is what happens when two women with strong opinions about food finally put it in a jar.
"If it doesn't taste divine, don't waste your time."
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