Thousands of years ago, historians say Native American Indians discovered that heated Maize explodes from the inside kernel outwards, puffing into a dry, yet edible snack. In the early 16th century popped corn took a front row seat in Aztec Indian ceremonies. Young girls strung the parched corn and used the decoration on their heads like garlands.

According to the Spaniard, Cobo in 1650, the Peruvian Indians toasted corn kernels until they burst. The Indians called it “pisancalla” and enjoyed the crunchy food as a treat. Corn from the husk is a grain capable of releasing moisture, sealed within a densely-packed hard shell filled with a starch. Pressure builds with the application of high heat until a “pop” occurs and the delicate food appears.

Years ago, Native Americans thought that the explosion of corn on the fire was a release of anger from the spirits. Yet the Indians continued to enjoy a corn flavor that could be stored for long periods in a dry state through the winter. With all of these initial benefits of popped corn, sadly, savory oil wasn’t used until recently. Now popcorn is moist, full of rich flavor and meant for eating instead Levitra of decoration or sustenance.

A variety of blended popcorn oils were used in the late 19th century, with steam or gas-powered commercial kettles. Vendors followed crowds to fairs, parks, expositions and beaches, using tasty blended oils to create the perfect confection. These vendors created the first gourmet popcorn, becoming famous and wealthy for their efforts. The street vendors charged 5 and 10 cents a bag all through the Great Depression. Though many people were out of work, everyone could afford a bag of popcorn as a special treat during that time in history.

Today, the snack is cultivated specifically for its ability to pop, the size of the finished food product, texture and color. There are multiple ways to cook it, but the recommended version for the best possible flavor is with a delicious popcorn oil. By adding a generous amount of plain or flavored oil, the taste of the popped corn is remarkably enhanced. Now everyone can cook their favorite gourmet treat by using a variety of flavors – white cheddar cheese, sweet kettle corn and caramel to name a few. Imagine watching a favorite movie or sports event with a bowl of fluffy, buttery popcorn. In all of history, popped corn has never tasted better.

Author Bio: Author is a freelance writer. For more information on popcorn oil please visit http://www.snappypopcorn.com.
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Category: Food and Drink
Keywords: popcorn, popcorn oil