Kukuruz and Turkish Korn – the old names of the crunchy corn grains reveal their long history. About the immense color spectrum, the variety of enjoyment and beneficial ingredients. And three corn recipes for the whole day.
Stephanie Nickel
Locked in a pot with plenty of heat under the lid – and the hard grains are transformed at home into loudly popping, fluffy snacks: popcorn. Only special varieties of the old cultivated plant, which originally comes from Mexico, are suitable for this snack. At the end of the 15th century, Christopher Columbus brought corn from the Caribbean to Spain. From there it spread through southern Europe to the Near East to Africa and also to Germany. Its distribution path can still be recognized by old names such as “Turkish Korn” or “Kukuruz”.
Source: Stern
