VGBNP Popcorn Kernels Seeds & 100% Popping Kernels (Extra Soft Popcorn Makka | Makai ) 400g Popcorn  (400 g)

Shelf life - 6 month from MFG Weight Avaiable - 500g , 1Kg , 2Kg , 3Kg , 4Kg , 5Kg A Popcorn Kernal Strong Null Contains the Seeds Hard , Starchy Endosperm With 14 - 20 Percent Moisture It is Rich In Antioxidants And Has Lots Of Vitamin B and its a Gluten free. It Has No Saturated Fats. It can use to Make Popcorn (very Testy) , Grown Without use of any chemicals. HOW TO MAKE POPCORN 1 - Use a heavy-bottomed pot with a lid - The key to making popcorn is even heat distribution and a good quality pot is important so the popcorn doesn’t burn on a hot spot that cheap pots are notorious for. Nobody likes the smell or taste of burnt popcorn. 2 - Stick with medium heat - Not only are you likely to burn the oil if the heat is too high, but it’s more difficult to get all the kernels to pop evenly and you will end up with more duds known as “old maids”. 3 - Choose a good oil - I prefer using olive oil or coconut oil which both give a good flavor so that I don’t even think the popcorn needs butter at the end, just a little salt. But you can also use a good neutral oil like avocado oil or grapeseed oil. 4 - Use the two kernel temperature test - Start by dropping just two popcorn kernels in the oil and waiting for them to pop. Once they do, you know your oil is hot enough and you are ready to pop the rest of the popcorn. 5 - Prime the kernels for popping by letting them come up to temp off the heat for 1 minute - Add the remaining popcorn kernels and give the pot a shake to evenly coat the kernels in the hot oil, then let them sit off the heat for 1 minute. The extra minute off the heat ensures even popping without burning your oil. Then set the pot back over medium heat and cover with the lid, giving the pot an occasional shimmy or a shake every now and then until the popcorn begins to pop. 6 - Tilt the lid slightly to release steam - Once the popcorn starts to pop, tilt the lid just enough to allow the steam to vent so the popped popcorn doesn’t steam itself. 7 - Listen for the popping to slow until there are 2-3 seconds lulls between pops - Then transfer the popped stovetop popcorn to a bowl, discarding any old maids. 8- Season with salt to taste - Just be careful to not add too much too fast.