Popcorn

Popcorn is a variety of maize (Zea mays var. everta) that expands and puffs when heated. Each kernel contains a small amount of moisture trapped inside a dense starchy endosperm. When heated, the moisture turns to steam, pressure rises, the pericarp ruptures, and the gelatinized starch inflates and cools into the familiar fluffy shape.

Two common kernels shapes occur in popped popcorn: butterfly (irregular, light and crispy) and mushroom (round, compact). Popping performance depends on kernel moisture, starch composition, and heating method. Popcorn is often categorized by color and kernel size, with yellow and white kernels being the most common in commercial products.

Preparation methods vary. It can be popped on the stove in a pot with a small amount of oil, in dedicated hot air poppers, or in microwaveable bags. Flavorings range from simple salt and butter to caramel, cheese, or spiced blends. Because the hull remains intact during popping, the snack can be enjoyed with different textures and coatings, though added fats, sugar, or toppings affect nutritional content.

History and cultural significance. Popcorn has been eaten by Indigenous peoples in the Americas for centuries, and archaeological evidence shows a long history of popping corn. In the United States, commercial popping expanded in the late 19th century with the advent of mechanized popping machines, and theater popcorn became a prominent staple in the 20th century. Microwave popcorn emerged in the late 20th century and helped popularize home consumption.

Nutrition and health. Air-popped popcorn is a whole grain and relatively low in fat, providing dietary fiber and small amounts of minerals. Flavored or oil-popped varieties add calories and fat. It is naturally gluten-free unless cross-contamination occurs.