Peri-Peri Inspired Umami Popcorn

This recipe balances the fibrous, starchy nature of popcorn with a complex profile of acidity, salt, and deep umami.

Ingredients

The Pop

  • 3 tbsp Popcorn kernels
  • 1 tsp Ghee (or butter, vegan butter, olive oil, or avocado oil)

The Seasoning (The "Runny Paste")

  • 3 tsp Ghee (or butter/oil of choice)
  • 0.5 tsp Amchur powder (dried raw mango powder)
  • 0.5 tsp Kala Namak (black salt)
  • 0.25 tsp MSG
  • 1.5 tsp Paprika powder (adjust to taste)
  • 0.25 tsp Garlic powder
  • 0.25 tsp Onion powder
  • 0.25 tsp Salt (adjust to taste)

Instructions

  1. Pop the Kernels: Using a silicone popcorn popper or your preferred method, combine the kernels and 1 tsp of fat. Heat until the popping slows to 1-2 seconds between pops.
  2. Prepare the Seasoning: In a small bowl, melt your 3 tsp of fat. Whisk in the Amchur, Kala Namak, MSG, paprika, garlic powder, onion powder, and salt until it forms a runny paste.
  3. The Toss: While the popcorn is hot, drizzle the paste over the bowl.
  4. The Spread: Stir or shake constantly while pouring to ensure every nook and cranny of the popcorn is coated in that umami goodness.

Philosophy

Popcorn is fibrous (15% by weight) and starchy (complex carbohydrates, 78% by weight). For me personally, such fibrous starch tastes best in savory form with umami flavoring. In search of umami, I go with onion and garlic powder. I simply add some MSG too (there is no shame in it, and it tastes good). It’s just a salt that’s present in many natural food sources, in both animal-based and plant-based food products. Extracting MSG is no different than extracting salt from the ocean, adding iodine for health, and adding it to your food. Your body can regulate intake based on needs, and while remaining below a common-sense saltiness level, you can enjoy both salt and MSG to enhance taste in their respective directions. I also use kala namak (black salt) from India, which has a very unique sulfurous taste and adds both saltiness and umami. I then add a counterbalancing of Amchur powder (dried raw mango powder). Amchur is a great way of adding acidity—a fruity sourness—into any dish. It’s particularly good on dry stuff.

Then comes the queen of this recipe: the paprika powder (which can also be replaced with other red chili powders to switch gears into other cuisines; for Indian, you can use Tikhalal for kicking up the heat, or Kashmiri Lal for increasing the red color and aroma. You can make it Korean by using Gochugaru, or Mexican by using Cayenne, Chipotle, or Habanero). Tbh, I like paprika because it makes it closest to peri-peri, which also has paprika, and we enjoy peri-peri flavor a lot.