I'm a freelance food stylist, food photographer and recipe developer based in Gothenburg, Sweden. I've always been wildly interested in healthy foods, and my focus is on delicious, healthy, vibrant food that makes you feel well, nourished and happy. I'm also extremely passionate about helping other people find balance in life by making healthy choices. Read more about it on the blog!

Turmeric and Black Pepper Popcorn

Turmeric and Black Pepper Popcorn

I’m a snacker. Always have been and always will be. It's not that I snack constantly during the day - not at all actually. But at night around 10pm when the kids have gone to sleep, it's so nice to snuggle up on the couch with a glass of kombucha or herbal tea and a small nibble. 

Popcorn is one of the easiest and most delicious ways to snack healthily. And the healthiest popcorn is made the old fashioned way: on the stovetop. This will eliminate any added nasties from the end result, and you can monitor the amount of salt and the seasonings you add.

Talking about seasonings, did you know that turmeric and black pepper are best friends? They taste great together, and the piperine in black pepper boosts the effectiveness of the curcumin in turmeric (which have both anti-inflammatory and anti-depressant effects) + the two are even better consumed with fat. So I thought - why not use these wonderful flavors and health benefits for popcorn!

And to my surprise, our entire family loves it! I hope you like it too!

Just get ready for sticky fingers… Oh, and don’t rub them on your clothes or the turmeric will stain.

Turmeric and Black Pepper Popcorn

yields about 2 liters of popped corn

1/2 cup popcorn, organic and GMO-free

2 tbsp organic coconut oil, unscented


1 tsp ground turmeric

1 tsp garlic powder

1/2 tsp crushed black pepper

pinch of cayenne (optional)

2 tbsp nutritional yeast

1/2 tsp pink salt or sea salt (more to taste)

2 tbsp olive oil

  1. Heat 2 tbsp coconut oil in a large metal pot over medium-high heat. This will take about 30-60 seconds.
  2. Add two corn kernels, cover with the lid leaving it slightly ajar, and cook until the kernels pop. Now you know that the oil is hot enough.
  3. Add the remaining popcorn and cook with the lid slightly ajar, shaking the pot vigorously every 30 seconds or so. This will ensure you're distributing the heat evenly, not burning any kernels and allowing the already popped kernels float to the top.
  4. You’ll know when almost all the corn has popped, because there will suddenly be much longer breaks between popping sounds.
  5. Remove from the heat and prepare the seasoning by combining all the ingredients in a small bowl. Add the seasoning to the pot and toss with a fork to evenly distribute the seasoning. You can also put the lid on and shake the pot for even distribution.


Note! When making popcorn I highly recommend you to use only organic and non-GMO popcorn kernels. Here are some of my favorite brands (found in Sweden): here, here and here

The best oils to cook your popcorn in are ghee or coconut oil, because they have a higher smoke point than e.g. olive oil. And we don't want to heat oils past its smoke point! If we do, the oil will start to break down and release free radicals into your food. Once eaten, these free radicals can wreak havoc on your body and cause all kinds of inflammation.

Note of hormonal interest! There is some evidence that turmeric can actually increase your progesterone levels. Yay, if that's true! But as with these sorts of things, there is always conflicting research, so all I can say is to give it a go and see what works for you.

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