Each kernel is made up of a plant embryo, a starchy endosperm that feeds the embryo, and within each kernel is a small droplet of water - the key to its"pop". Most importantly, its kernel consists of a very hard, mostly nonporous outer shell called pericarp.
The popcorn variety of maize was domesticated by Pre-Columbian indigenous peoples by 5000 B.C.E. It is a small and harder form of flint corn, most commonly found in white or yellow kernels. The stalks produce several ears at a time, though they are smaller and yield less corn than other maize varieties.
The reason why popcorn pops is the water trapped inside its kernel. If the kernel is heated to a high enough temperature, this water will transform into steam.
Due to the hard and mostly nonporous shell, the steam has nowhere to go, resulting in a buildup of pressure inside the kernel.
Pressure from the steam continues to build until the hull ruptures, allowing the kernel to forcefully expand, to 20 to 50 times its original size, and then cool.
Popcorn is a simple, tasty treat on its own, but it also lends itself to a variety of toppings; butter, sugar, cinnamon, caramel, a sprinkle of smoked paprika, even chocolate.
What is popcorn?
