Our Favorite Pop Corn

This is how we love our pop corn: with a fiery heat from chili powder, a nice acidic bite from the amchoor, a bit of smokey paprika, a dash of nutritional yeast, and a pinch of salt. These flavors just combine so very well that a bowl of pop corn never lasts very long around here.


The amount of chili can of course be scaled up or down, to suit everyone’s tastes. The seasoning recipe makes just about enough to season 1 dl of unpopped corn kernels, or less if we want a more intense flavor.

Basic Pop Corn:

  • 3/4 to 1 dl pop corn kernels
  • 1 and 1/2 to 2 tablespoons canola oil

We heat the oil in a cooking pot on high heat and add one corn kernel to see if it’s hot enough – when the kernel pops, it’s time to add the rest. Then we cover the pot, shake it a little, and let the kernels pop. When the popping slows down, we remove the pot from heat, pour the pop corn in a serving bowl, and toss in the seasoning.

The Seasoning:

  • 2 tablespoons nutritional yeast
  • 1/2 teaspoon amchoor (dried mango powder, also known as amchur)
  • 1/3 teaspoon hot chili powder
  • 1/3 teaspoon smoked paprika
  • 1/3 to 1/2 teaspoon salt

We just stir all the ingredients together with a fork – the amchoor powder tends to get a bit lumpy, so it’s important to be thorough with this.