Popcorn (Maize) Varieties
Zea mays

In Native American lore, maize (or corn as it is commonly called in the U.S.) was one of the "three sisters." Corn seed, along with beans and squash, were planted and grown together, supporting each other in their life cycle and providing a very balanced diet of carbohydrates, proteins and vegetable fats to their cultivators.

Popcorn is one of the oldest forms of cultivated corn. Based on the physical shape of their kernels, popcorn can be generally classified into two types; pearl or rice. Popcorn usually has small kernels that contain a high percentage of horny starch[1]; even more than flint-types. This causes them to violently burst and expand upon heating.

For planting information and tips, click here. For seed saving information, click here. For more information about maize, click here.

Click on a variety's name or picture for more information and quantity pricing options.

Products (Total Items: 8)
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Dakota Black Popcorn
Kernels are an attractive black color that appear as a glassy deep-red in sunlight and pop to a brilliant white.
$3.25
Dynamite Popcorn
A delicious classic mushroom shaped yellow popcorn with a smooth buttery flavor.
$3.25
Glass Gem Corn
Absolutely amazing! The translucent, multicolored kernels shimmer and shine like gemstones.
$4.95 $3.25
Sale
Miniature Colored Popcorn
The kernels are shiny, often pearly in appearance, bright, and varying in color.
$3.25
Miniature Pink Popcorn
Shiny, bright kernels range from pink to mauve to light purple in color.
$3.25
Pennsylvania Dutch Butter Flavor Popcorn
A quality heirloom popping corn with a subtle, butter flavor.
$3.25
Popped Culture: A Social History of Popcorn in America
The historical reasons behind popcorn's unflagging popularity.
$15.95
Red Strawberry Popcorn
The cobs are strawberry shaped and rich, deep-red color.
$2.75

Informational Reference:

[1] The horny starch is found on the back and sides of the grain lying next below the horny gluten. It does not consist of pure starch but contains considerable amounts of other substances, especially protein. In an examination of the grain with the unaided eye, the horny glutenous part and the horny starchy part are not readily distinguished from each other, the line between them being somewhat indefinite and indistinct. Together they constitute the horny part of the grain.

Source: "Maize: Its History, Cultivation, Handling, and Uses . . ." by Joseph Burtt-Davy, page 661, 1914.

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