The present invention includes low-sodium salt compositions, Modified Potassium Chlorides and methods of making the same. The low-sodium salt compositions include NaCl, KCl, a cereal flour modifier or modifiers and a food grade acidulant, with the end product preferably having a Na/K ratio of from about 0.1 to about 9.0, more preferably from about 0.4 to about 3, even more preferably from about 0.6 to about 1.5 and most preferably about 1.0. The salt compositions of the present invention can be made by drum drying, extrusion cooking and agglomeration procedures. The preferred procedure includes a two step process: the production of a Modified KCl (MPC) in Step 1, in which KCl is preferably mixed with rice flour and citric acid in a drum drying process, followed by Step 2, in which the MPC is blended and/or co-ground with NaCl in any desired ratio, preferably 50/50, which gives a Na/K ratio of about 1 (i.e. 20% sodium and 20% potassium). This 2-step technique not only masks the bitterness associated with KCl, but also preserves the natural taste/flavor of NaCl in the final product. It is also cost-effective since only the KCl and the modifier are processed in Step 1, which is the most costly part of the overall process.