With improvement of global economic affordability high intake of ready-to-eat salty foods has become a part of life and people are increasingly facing health risks including high blood pressure associated with high intake of table salt (NaCl). The United States Department of Health and Human Services recommends that individuals consume not more than 2300 mg of sodium per day against 4700 mg of potassium which is more than twice of sodium. Higher dietary potassium intakes may help in significantly lowering blood pressure. Potassium chloride may flavor our food at the same time lower the limit of sodium intake thus helping to lower blood pressure and other physiological anomalies connected with high sodium intake. To lower sodium intake salt substitutes are one option where some or all of the sodium chloride in table salt have been replaced by potassium chloride. An excellent salt substitute, with potassium to sodium ratio in the same breath as in nature, has been derived from banana plant. The salt substitute contains nearly 46% of potassium and 2.6% of sodium. Presence of certain beneficial metals in trace level is an additional feature of the salt substitute.