Most people I know don’t take to the taste of spirulina right off the bat. It’s an acquired taste, but although it’s strong, the taste can be tempered by finding foods and combinations that work to compliment its flavor.
I first found out about spirulina popcorn 5 years ago, while browsing the local health food store and stumbling across bags produced by a now defunct Hawai’i company. I’d heard the buzz about spirulina, so I decided to give it a shot. When I cracked open the bag, I was pleasantly surprised. It wasn’t as bad as I thought it’d be. In fact, the natural saltiness on popcorn was yummy. It was time to invest in a bottle of locally made spirulina and give it a go.
The directions are simple, pop your popcorn (naked popcorn is best, meaning no salt, no butter), add about 2 teaspoons of spirulina powder, toss, and eat. It’s a perfect, healthy snack. It’s a little messy, and you’ll be seeing traces of green around your lips and in your fingernails long after the popcorn is gone, but it’s worth it.