I tasted some nice Dill popcorn flavoring and fell in love….until I noticed how much msg there was. There must be a way to get close to this yummy taste without the msg and maybe the ton of butter. You know me – I like making my own!
I started digging out ingredients and spices until the whole counter was covered. I knew there was dill in it for sure…so I had to grind up my garden dill into a fine powder so that I wouldn’t get a big blast of dill in one handful of popcorn and then disappointment in the next.
It’s always handy when the container still has the ingredients visible. In this case I had everything in my pantry except the stuff I didn’t want anyway: canola oil, sodium acetate, silicon dioxide, and the msg (monosodium glutamate).
By the time I got done tasting the original and my new concoction, back-and-forth, forth-and-back, a hundred times I wasn’t so sure that I had a craving any more. I taste for every ingredient until I have the right proportions. It’s a painstaking adventure. I’m dilled out.
This is what I have to share. You can reduce the dill if you want, but I was in the mood for ‘very-dilly’. I estimate that the acetic acid in the original package gave it a more ‘pickley’ perk. I don’t have any and am not sure that I want to get into it even though it’s a natural ingredient. It has to be used with caution.
Citric acid* in excess will be hard on your enamel, stomach and kidneys. In moderation it is a common occurring acid derived from fruit.
After all my taste testing of all that acidic stuff, I had a good helping of cottage cheese to balance it. This recipe could liven up a lot of dishes…like cottage cheese and popcorn, maybe on fish (go crazy!)….mmm…hmmm.
1 tablespoon salt
3 tablespoon milk powder (no lumps)
1 teaspoon garlic powder
1 1/2 teaspoon onion powder
4 1/2 teaspoons fine dill weed
3 tablespoons sugar
2 1/2 teaspoons citric acid*
Drizzle a fine line of olive oil on popcorn (I used about 3 tablespoons on 1/2 cup of dry popping corn that I popped in a dry air machine), toss, and add approximately 1 – 1 1/2 tablespoons of above seasoning. Eat the entire batch yourself. :))
Then make more for everyone else.
*You may use this recipe for your own personal use and not for financial gain, as all rights belong to sherry at sherryvsthebackcountry.ca. If you share the recipe, please send this information with it as well as this blog link.