Popcorn Seasoning

A type of corn which blow up from the core and gust up when heated is known as popcorn or popping corn. There are different special varieties which are grown to give improved popping acquiesce. Few of the wild types will pop, but the most cultivated strain is “Zea mays subsp,” This Mays is a special sort of flint corn. This corn was discovered by Native Americans thousand of years ago. Gourmet popcorn contains certain amount of moisture and oil in its starchy endosperm. Unlike to other grains the popcorn outer hull or pericarp is strong and impermeable to moisture. Where as the inner starch is hard and dense in texture. As the oil and moisture in the corn pass the boiling point, the moisture is turned into the kernel and kernel it self turned into superheated pressurized steam within the moisture-proof hull. The starch becomes gelatin, soft and pliable. The pressure continues thus breaking the hull. To break the hull a pressure of 135 psi and temperature of 180 Celsius is required. The hull raptures, the pressure inside expand the starch and proteins of the endosperm into the foam. As the foam cools the starch and the proteins polymer set as crunchy puff. Popcorn seasoning mostly acquires only salt but with growing world different seasoning are developed.

Gourmet popcorn distributors must consider the two major factors for the quality of popcorn. Amount of the kernel will pop, how much each pop corn kernel expands. Expansion is important for consumers, distributors, and venders. For the consumers the large size of pop is important as it tends to be tenderer and is of high quality. For the distributors the expansion is correlated to profit as large size gives large weight and large volume and for this reason the expansion quality of popping corn fetches more volume and gives higher profit per unit weight.

Homemade popcorn seasoning mostly use salt and paprika as its flavor. Pops-rite popcorn seasoning holds mostly paprika, salt or any dry spice rather and syrup as syrups or any dip coating will soften the popcorns.

Popcorn Seasoning Recipe

1. 2 Qts. Popcorn
2. 1 Stick Butter
3. 2 Tsp. Paprika
4. 1 Tsp. Onion Salt
5. 1/4 C. Grated Parmesan Or Romano Cheese

Direction

1. Two quarts of popcorn tossed with the following: Butter melted and mixed with paprika, onion salt, and grated cheese.
2. Stir into popcorn; salt to taste.

Popcorn corn seasoning recipes are given below

Cheesy Popcorn Italiano

1. 2 tablespoons garlic flavored olive oil
2. 3 quarts warm popped popcorn
3. 1/3 cup grated Parmesan cheese
4. 2 tablespoons butter or margarine, melted
5. 1 1/2 teaspoons dried basil
6. 1/2 teaspoon crushed hot red pepper flakes
7. 1/4 teaspoon salt (optional)
8. Pop popcorn using garlic flavored olive oil. Drizzle butter over warm popcorn. Combine cheese, basil, hot pepper flakes, and salt; sprinkle over popcorn, tossing well.

Herbed Seasoning Popcorn

1. 6 C. Air Popped Popcorn
2. 1 Tbsp. Diet Butter (Melted)
3. 1/2 Tsp. Basil
4. 1/4 Tsp. Oregano
5. 1/8 Tsp. Cayenne Pepper
6. 1 Tbsp. Grated Parmesan Cheese

Direction

1. Combine Butter, Basil, Oregano, And Cayenne Pepper.
2. Pour Evenly Over Popcorn.
3. Sprinkle With Parmesan Cheese.
4. Toss Gently.

Fruit-Flavored Popcorn

1. 3 Quarts Popped Popcorn
2. 1 Package Fruit-Flavored Unsweetened Soft Drink Mix (Makes 1 Quart)
3. 1 Cup Sugar
4. 3/4 Cup Water

Direction

1. Keep Popped Corn Warm In A 250° F. Oven.
2. Combine Sugar, Soft Drink Mix, And Water In A Heavy Saucepan.
3. Cook And Stir Over Medium Heat Until Sugar Is Dissolved.
4. Bring To A Boil And Cook To Soft-Crack Stage (270° F. On Candy Thermometer). Remove Popcorn From Oven.
5. Pour Syrup In A Steady Stream Over Popped Corn; Toss To Mix Thoroughly. Return To Oven For 10 Minutes.
6. Cool And Store In An Airtight Container.