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Popcorn (also called popped corn, popcorns or pop-corn) is a variety of corn kernel which expands and puffs up when heated; the same names also refer to the foodstuff produced by the expansion.

Corn was domesticated about 10,000 years ago, in what is now Mexico.[3] Archaeologists discovered that people have known about popcorn for thousands of years. Fossil evidence from Peru suggests that corn was popped as early as 4,700 BC.[4][5]

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Popcorn's accessibility increased rapidly in the 1890s with Charles Cretors' invention of the popcorn maker. Cretors, a Chicago candy store owner, had created a number of steam-powered machines for roasting nuts and applied the technology to the corn kernels.

In 1970, Orville Redenbacher's namesake brand of popcorn was launched. In 1981, General Mills received the first patent for a microwave oven popcorn bag; popcorn consumption saw a sharp increase then, by tens of thousands of pounds.[8][clarification needed]

At least six localities (all in the Midwestern United States) claim to be the "Popcorn Capital of the World;": Ridgway, Illinois; Valparaiso, Indiana; Van Buren, Indiana; Schaller, Iowa; Marion, Ohio; and North Loup, Nebraska. According to the USDA, specific corn for popcorn is grown mostly in Nebraska and Indiana, and increasingly in Texas.[11][12] As the result of an elementary school project, popcorn became the official state snack food of Illinois.[13]

Each kernel of popcorn contains moisture and oil. Unlike most other grains, the outer hull of the popcorn kernel is strong and impervious to moisture, and the starch inside consists almost entirely of a hard type.[14]

Special varieties are grown to improve popping yield. Though the kernels of some other types will pop, the cultivated strain for popcorn is Zea mays everta, which is a variety of flint corn.[citation needed]

Popcorn can be cooked with butter or oil. Although small quantities can be popped in a stove-top kettle or pot in a home kitchen, commercial sale employs specially designed popcorn machines, which were invented in Chicago, Illinois, by Charles Cretors in 1885. Cretors introduced his invention at the Columbian Exposition in 1893. At that fair, F. W. Rueckheim introduced a molasses-flavored "Candied Popcorn", the first caramel corn; his brother, Louis Ruekheim, slightly altered the recipe and introduced it as Cracker Jack in 1896.[15]

Producers and sellers of popcorn consider two major factors in evaluating the quality of popcorn: what percentage of the kernels will pop, and how much each popped kernel expands. Expansion is an important factor to both the consumer and vendor. For the consumer, larger pieces of popcorn tend to be more tender and are associated with higher quality. For the grower, distributor and vendor, expansion is closely correlated with profit: vendors such as theaters buy popcorn by weight and sell it by volume. For these reasons, higher-expansion popcorn fetches a higher profit per unit weight.[citation needed]

When the popcorn has finished popping, sometimes unpopped kernels remain. Known in the popcorn industry as "old maids",[18] these kernels fail to pop because they do not have enough moisture to create enough steam for an explosion. Re-hydrating prior to popping usually results in eliminating the unpopped kernels.[citation needed]

Popcorn varieties are broadly categorized by the shape of the kernels, the color of the kernels, or the shape of the popped corn. While the kernels may come in a variety of colors, the popped corn is always off-yellow or white as it is only the hull (or pericarp) that is colored. "Rice" type popcorn have a long kernel pointed at both ends; "pearl" type kernels are rounded at the top. Commercial popcorn production has moved mostly to pearl types.[19] Historically, pearl popcorn were usually yellow and rice popcorn usually white. Today both shapes are available in both colors, as well as others including black, red, mauve, purple, and variegated. Mauve and purple popcorn usually have smaller and nutty kernels. Commercial production is dominated by white and yellow.[20]

In the popcorn industry, a popped kernel of corn is known as a "flake". Two shapes of flakes are commercially important. "Butterfly" (or "snowflake")[21] flakes are irregular in shape and have a number of protruding "wings". "Mushroom" flakes are largely ball-shaped, with few wings. Butterfly flakes are regarded as having better mouthfeel, with greater tenderness and less noticeable hulls. Mushroom flakes are less fragile than butterfly flakes and are therefore often used for packaged popcorn or confectionery, such as caramel corn.[20] The kernels from a single cob of popcorn may form both butterfly and mushroom flakes; hybrids that produce 100% butterfly flakes or 100% mushroom flakes exist, the latter developed only as recently as 1998.[20] Growing conditions and popping environment can also affect the butterfly-to-mushroom ratio.[citation needed]

When referring to multiple pieces of popcorn collectively, it is acceptable to use the term "popcorn". When referring to a singular piece of popcorn, the accepted term is "kernel".[citation needed]

Popcorn is a popular snack food at sporting events and in movie theaters, where it has been served since the 1930s.[22] Cinemas have come under fire due to their high markup on popcorn; Stuart Hanson, a film historian at De Montfort University in Leicester, once said, "One of the great jokes in the industry is that popcorn is second only to cocaine or heroin in terms of profit."[23]

Traditions differ as to whether popcorn is consumed as a hearty snack food with salt (predominating in the United States) or as a sweet snack food with caramelized sugar (predominating in Germany).[citation needed]

Popcorn smell has an unusually attractive quality for human beings. This is largely because it contains high levels of the chemicals 6-acetyl-2,3,4,5-tetrahydropyridine and 2-acetyl-1-pyrroline, very powerful aroma compounds that are also used by food and other industries either to make products that smell like popcorn, bread, or other foods containing the compound in nature, or for other purposes.[citation needed]

Popcorn balls (popped kernels stuck together with a sugary "glue") were hugely popular around the turn of the 20th century, but their popularity has since waned. Popcorn balls are still served in some places as a traditional Halloween treat. Cracker Jack is a popular, commercially produced candy that consists of peanuts mixed in with caramel-covered popcorn. Kettle corn is a variation of normal popcorn, cooked with white sugar and salt, traditionally in a large copper kettle. Once reserved for specialty shops and county fairs, kettle corn has recently become popular, especially in the microwave popcorn market. The popcorn maker is a relatively new home appliance, and its popularity is increasing because it offers the opportunity to add flavors of the consumer's own choice and to choose healthy-eating popcorn styles.[citation needed]

Popped sorghum is popular as a snack in India. The popped sorghum is similar to popcorn, but the puffs are smaller. Recipes for popping sorghum by microwave, in a pot, etc., are readily available online.

Movie theaters commonly use coconut oil to pop the corn, and then top it with butter or margarine.[25] Movie theater popcorn contains large amounts of saturated fats and sodium due to its method of preparation.[25]

Sorghum grains can be popped to form popcorn. All sorghums contain phenolic acids, and most contain flavonoids.[26] Sorghum grains are one of the highest food sources of the flavonoid proanthocyanidin.[27]

Microwaveable popcorn represents a special case, since it is designed to be cooked along with its various flavoring agents. One of these formerly common artificial-butter flavorants, diacetyl, has been implicated in causing respiratory illnesses in microwave popcorn factory workers, also known as "popcorn lung". Major manufacturers in the United States have stopped using this chemical, including Orville Redenbacher's, Act II, Pop Secret and Jolly Time.[citation needed][29][30]

Some shipping companies have experimented with using popcorn as a biodegradable replacement for expanded polystyrene packing material. However, popcorn has numerous undesirable properties as a packing material, including attractiveness to pests, flammability, and a higher cost and greater density than expanded polystyrene. A more processed form of expanded corn foam has been developed to overcome some of these limitations, forming starch-based foam peanuts.[34]

The aroma of hot caramel tossed over giant kernels of popcorn has lured millions of visitors to Johnson's Popcorn's storefronts that lie beneath the red and white awnings on Ocean City's famous boardwalk!

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Since 1940, Johnson's Popcorn has been one of the most famous icons of the Ocean City, New Jersey Boardwalk. The aroma of hot caramel tossed over giant kernels of popcorn has lured millions of visitors to Johnson's Popcorn's storefronts that lie beneath the red and white awnings.

Not all popcorn kernels are created equal - some pop best in the microwave while others shine on the stove. Our new line of raw popcorn kernels are designed to inspire all you popcorn purists who are looking for the perfect pop. We only select and grow our kernels that will have the specific popping qualities you need for your secret home made popcorn rituals.

4. Place lid on pot (very important!) and shake the pot occasionally. Once the kernels begin to pop, they finish after a minute or two. The first time I made popcorn this way, I was amazed at the short time it took to pop (not so amazed with how quickly I scarfed it down).

I have always made popcorn on the stove but read this anyway and it is very good and informative. I did not know the trick about letting the kernels set for 60 seconds in the oil. Great thanks! One of my favorite ways to top it it is with a small drizzle of butter, fresh ground black pepper and sea salt and parmigiana cheese finely grated with a microplane. Truly delicious. e24fc04721