Popcorn - fluffy snack
Popcorn existed several thousand years before the pot was even invented. There are several different types of corn. The type used for popcorn is called puff corn and has a small kernel with hard starch, and a shell that is thick and tough.

Cooking popcorn
Pour three to four tablespoons of peanut or canola oil into a heavy-bottomed saucepan. Put on medium heat and then add corn kernels, so that the bottom of the pan is covered. Not more. Shake the pan so that all the grains are covered in oil. When it then starts popping intensively, it's time to lower the heat one step so that the temperature doesn't get too high and the popcorn burns. When the popping subsides, pour everything into a bowl. Season with salt and spices.