Sourced from Kenya and sold per gram

A whole grain, which provides the fibres and small amounts of nutrients such as B vitamins, iron and magnesium, popcorn kernels also contains a variety of polyphenols. Polyphenols are a type of antioxidant linked to better circulation and digestive health.

How to cook

Heat 3 tablespoons of oil in a thick-bottomed saucepan on medium-high heat

Put 3 or 4 popcorn kernels into the oil. Wait for the popcorn kernels to pop. When the kernels pop, add a 1/3 cup of popcorn kernels in an even layer

Cover the pot, remove from heat and count for 30 seconds: This method first heats the oil to the right temperature, then waiting 30 seconds brings all of the other kernels to a near-popping temperature so that when they are put back on the heat, they all pop at about the same time.

Return the pan to the heat: The popcorn should begin popping soon, and all at once. Once the popping starts in earnest, gently shake the pan by moving it back and forth over the burner.

Once the popping slows to several seconds between pops, remove the pan from the heat: Remove the lid and dump the popcorn immediately into a wide bowl. With this technique, nearly all kernels pop, and nothing burns.