Gourmet Popcorn

in Popcorn
You are sure to want popcorn while relaxing with your home theater. Don't settle for just any kind of popcorn, why not go for the best? Gourmet popcorn is getting to be very popular these days. Not sure what gourmet popcorn is? I'll explain below.

Popcorn has been around for centuries. In fact, it might have been served on the very first Thanksgiving meal. Today there are numerous companies who produce popcorn. Many claim their product is gourmet popcorn. But what is the difference between regular popcorn and gourmet popcorn?

To start with, the soil is specially formulated which ends up producing a more chewy texture as opposed to the light and fluffy taste of regular popcorn. And according to the national cancer institute this popcorn is beneficial to the digestive system.

Gourmet popcorn can pop forty to sixty times larger than its original seed. Each seed is inspected for size and color and placed in categories. There are two main shapes of gourmet popcorn, the mushroom and the butterfly. You can tell the difference after the popcorn is popped.

The seeds are packaged in airtight containers and stored at a temperature of seventy degrees. A number of products are used to flavor the popcorn from cheese to caramel to chocolate. Labs are devoted to testing the taste and the development of new flavors.

To add to the experience of gourmet popcorn, the product is sold in carefully considered packaging which varies from holiday tins to everyday picturesque containers.

As with all products, gourmet popcorn companies are continuously looking for improvements and advancements in their field. Many have begun offer a microwave variety that cuts down the time. Nevertheless, for taste, the old fashioned method of making the popcorn with hot oil in a heavy pan cannot be beaten.
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Beverly Kane has 1 articles online

Beverly Kane is a staff writer at Home Theater Gazette and is an occasional contributor to several other websites, including The Shoppping Gazette.

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Gourmet Popcorn

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This article was published on 2010/02/08