Who we are
We didn't get into the salt business. We got tired of bad salt and eventually couldn't stop ourselves.
Mom Salt is a mother-daughter project, and like most good things between mothers and daughters, it started with strong opinions about food. We grew up foraging dandelions before it was a farmers market aesthetic. We made everything from scratch, partly out of curiosity and partly because we read the ingredient labels on conventional foods and decided: absolutely not. That habit never left us.
Between the two of us, we're both herbalists.
Heather holds a master's degree in holistic nutrition, has spent years cooking professionally as a private chef, and has strong feelings about what salt is capable of in the right hands. Cindi, the Mom in Mom Salt, grows herbs, knows plants the way some people know old friends, and makes every batch by hand in Newberg, Oregon.
We source the way we were taught to eat.
Wild first, because wild plants are the most nutrient-dense thing you can put in a recipe, full stop. Then organically homegrown or locally sourced, because we know those farms and we trust that soil. And the salt itself? Third-party tested. Because lead and heavy metals have no business being in your spice cabinet, and we're not willing to assume otherwise just because a bag looks pretty.
What we season with can carry just as much nutritional weight as the food itself. It should also taste extraordinary because one does not cancel out the other.
What we make isn't flavored salt in the novelty sense. It's an infusion, real organic herbs on pure sea salt, made with the kind of knowledge that comes from decades of actually paying attention to food.
We source obsessively. We batch small. We taste everything.
"If it doesn't taste divine, don't waste your time."
Because when you know what food can do, mediocre seasoning is genuinely offensive.
Your food was missing this.
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