Hot Mustard Corn with popped popcorn flavored with dry mustard, thyme, ground black pepper, cayenne pepper and low sodium salt.
2 quarts popcorn popped in 1/4 cup oil
1 teaspoon dry mustard
1/2 teaspoon thyme
1/4 teaspoon ground black pepper
Dash cayenne pepper
Optional: 1/2 teaspoon low-sodium salt
After popcorn is popped, keep the popcorn warm. A popcorn warmer is ideal for this. If you do not have one, you can also keep the popcorn warm in a 300 degree oven.
Mix seasonings together. Add to popped popcorn.
Recipe makes 2 quarts.
Did you know?
An old herbal bath is made using dry mustard! It's used as a remedy for different ailments - colds, fevers, etc. It's simply called a "Hot Bath". Here are the instructions. Fill a hot tub of hot water. Add to the water, according to your tolerance, one or all of the following diaphoretic herbs, ginger being the most mild, then dry mustard, with cayenne as the most stimulant. Use 1 ounce of each herb.
Cayenne is one of the main foods of the Hunzas in Asia Minor, along with apricots and their pits, millet, and other such simple foods. They live to over a hundred years of age, sometimes play polo at the age of 150, and generally die not from diseases, but from falls or accidents (Herbalist:I:I:3 2 ).
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