Popcorn has been around for thousands of years. In Mexico, archaeologists have found remnants of popcorn that date back to around 3600 BC! Popcorn is a totally different variety of maize from corn on the cob. It’s called Zea Mays Everta and is the only type of edible corn that has the ability to pop. Popcorn needs to reach at least 200C in order to pop. When the kernel is heated, the moisture inside the kernel turns to steam, which creates a pressure so intense that the starch burts and turns the kernel inside out. After that, all that’s left is for you to season and enjoy!
Air-popped, unflavoured popcorn is mostly made up of carbohydrate. It's low in fat and high in fibre, making it a healthier snack option.
Cooking Popping Corn
To make your own popcorn, heat 3 tbsp coconut oil in a pan on a medium high heat. Once melted, pop 3 or 4 popcorn kernels into the oil and wait for the popcorn kernels to pop. Once these kernels pop, add 1/3 cup of popcorn kernels and give the pan a shake, then cover, remove from heat and count 30 seconds. Count out loud! It's fun to do with kids. Finally, put the pan back on the heat and listen to the popping. Give the pan another shake, keep the lid slightly ajar to let some of the steam out and once the popping starts to slow to several seconds between pop, remove from the heat, take the lid off and pop the popcorn into a bowl.
You can eat the popcorn as it is or flavour to your liking. Try melting some butter and pour over; add some salt or try adding honey, smoked paprika, nutritional yeast, cayenne powder, chili pepper, curry powder, cumin or grated parmesan cheese.
Popping Corn - Organic
Ingredients: Organic corn kernels
For allergens see ingredients in bold.
Due to the way our food is stored and packaged, this product may contain traces of other allergens due to cross-contamination.