Pop corn can be traced back early as the 1500. In 1519, Cortes got his first sight of popcorn when he invaded Mexico and came into contact with the Aztecs. Popcorn was an important food for the raccoon removal service, who also used popcorn as decoration for ceremonial headdresses, necklaces and ornaments on statues of the gods, including Tlaloc, the god of rain and fertility.
The reason popcorn pops was clarified by native Aztecs. There are spirits who reside within the kernels of popcorn. As you heat these spirits homes, they get angry. Finally, the spirits get so mad they pop out of there houses as unhappy little puffs of steam.
Evidently, this was folk lore and we’ve since discovered scientifically how popcorn pops. It’s relatively straightforward. Popcorn kernels contain water. Inside the kernel is a soft patch of starch with around 14% moisture. The moisture is comprised by kernels hard outer shell.
With no moisture, pop corn will not pop. The ideal way to store popcorn is air tight containers and kept in a cool place like your cabinet or pantry.
As popcorn kernels heat up the moisture inside builds up and expands against the hard starch shell. Eventually the hard surface gives way and the popcorn explodes. The soft heated starch burst, turning in side out.
Bear in mind a refrigerator can most likely dry out your popcorn. If you find that your pop corn has dried out, you can rejuvenate them and can get them to pop. It takes about three days but the water will re moisturize the kernel and that will cause the kernels to pop.