Why does different popcorn taste so different?
Different popcorn, different taste experience
Popcorn may seem simple. But the difference is clear when you taste it. Behind every popcorn is a multitude of choices that affect taste, shape and feel.
Here we guide you through the things that affect the experience, from raw materials and popping methods to smart tips and unexpected fun facts!
It all starts with the corn
Popcorn is not just any corn. Different varieties of popcorn corn produce different results when popped, both in shape, size and crunchiness. That’s why popcorn can feel so different, even though it may look the same. At Sundlings, we use two different varieties of popcorn corn, chosen for their unique characteristics and the experience they create in the moment.
Butterfly popcorn – classic, airy and crispy
Butterfly popcorn takes on its characteristic winged shape when popped. They become large, airy and give a lovely crunchy texture. This corn variety contains more air, which makes the popcorn break more easily when you chew and gives that classic crunchy sound that many people associate with popcorn. This corn gives that classic “popcorn feel” that many people recognize – light, crisp and perfect to eat just as it is.
Mushroom – compact, round and tasty
Mushroom popcorn is popped into a round and compact shape. The smooth surface makes them extra good at absorbing spices, flavoring and candying at the same time as they hold together better. This corn variety has a stronger and smoother shell, which allows the popcorn to burst later and more controlled when popping. The result is rounder popcorn that does not break as easily. With their more compact structure, they give a fuller feel in every bite and are especially good when the flavor needs to be fully developed.
Same raw material – different experiences
The difference between butterfly and mushroom is not about right or wrong. It’s about different properties for different occasions and tastes. The way popcorn is shaped affects how it feels to eat, how it sounds when you chew and how it tastes.
How to pop popcorn and why we pot pop
When you pop popcorn, more happens than you might think. Inside each corn kernel is a small amount of water. As the heat rises, high pressure builds up until the husk cracks and the starch turns inside out. This is what creates the shape of the popcorn.
Why the popping method makes a difference
Temperature, timing and the way heat is applied determine whether the popcorn is popped evenly, how crisp it is and how it tastes. Popcorn that is popped too quickly or unevenly can become hard, chewy or lose its shape. Controlled popping, on the other hand, results in popcorn with a better texture, a more even shape and a clearer flavor.
At Sundlings we pot pop all our popcorn. We do this to have full control over the entire process.
When pot popping, the heat is built up gradually and evenly. This gives each kernel of corn the right conditions in the oil to pop at the right time, resulting in popcorn with more consistent flavor, texture and shape.
It’s also in the pot that the flavors really take hold. When popping is controlled, oil and spices, such as salt, can be evenly distributed without compromise.
Air-popped popcorn
You can also air-pop popcorn! This means that the corn is popped through hot air. It is an efficient method but gives less control over the process and how the flavoring sticks to the popcorn.