if they were to heat treat the pop corn seed so to speak before packageing it there would be no need to even sell it the moisture in the kernel is what make s it it. and when you apply heat to it it in turn takes the moisture out. they do not heat treat it to take out bugs . and to dry it they do use froced air heat driers but not enough concentrated heat at the right time. Farmers cut the corn when they can get into the field and sometimes they have to mud the stuff out hence leaving the grain wet therefore in return having to dry it. so after the corn is dry in the bin or at the elevator they use a cleaning machine on it thats how the other stuff and the deformed kernels are taken out.

Hi when I was about ten years old I put some pop corn kernals in a baggie and grew them! Dont know if it still would work but its worth a try! whisst

God bless her... and here's her list (I'm sorry GW doesn't translate my Mac database very good): 1/4 cup dried parsley 1/4 cup dried savory 1/4 cup dried savory 1/4 cup dried thyme 2 tablespoons dried marjoram Grind all ingredients together.  Herbal Salt Substitute (2) 3 tablespoons dried basil 3 tablespoons dried marjoram 3 tablespoons dried parsley 3 tablespoons dried thyme 4 1/2 teaspoons dried chives 2 1/2 teaspoons dried paprika 1 1/2 teaspoons dried rosemary 2 1/2 teaspoons onion powder  Grind all ingredients together. For myself, I'd opt for any herbal butter. Just mash up some chopped herbs in some butter, and off you go. There are zillions of variations on the theme. Basically just pick which herbs you fancy. I think a nice Garlic and Chive butter would be nice. Mint and dill Bergamot and lovage Lemon verbena and grated orange peel Costmary and tansy Basil, oregano, and thyme Marjoram and garlic Garlic, sesame seed, and chives Dill, mustard seed, parsley, and a touch of lemon rind for fish and potatoes. Thyme, garlic, chives, oregano, and parsley for tomatoes, zucchini, eggplant, or beef. Sage, parsley, and chives for chicken, veal, rice, and pasta. Tarragon fennel, lemon rind, and parsley for fish, chicken, or eggs. Chives, mint, and chervil for fish, tomatoes, carrots, or peas. Basil and garlic for lamb, chicken, or fish. Salad burnet, garlic chives, and parsley for potatoes, tomatoes, veal, or salmon. Savory, marjoram, and parsley for beans, veal, beef, corn. Caraway seed and parsley for cabbage, carrots, potatoes, and bread. Aniseed, grated ginger, and orange rind for pork, chicken, or carrots. Coriander, cumin, parsley, and dried red or fresh jalapeno pepper on rice, chicken, pork, potatoes, peas, or corn. Basil, tomato paste, and oregano for fish, chicken, pasta and rice. Rosemary, chives, parsley, and garlic for potatoes, rice, beef, veal, chicken. Tarragon, chives, chervil, and white wine for fish, chicken, or eggs. Basil, thyme, and parsley for bread, vegetables, tuna, salmon, and prawns. Anise hyssop, parsley, and chives for fish, chicken, veal. Mint, garlic, and parsley for lamb, mussels, swordfish, chicken, peas, carrots, green beans, or eggs. Rosemary, savory, thyme, oregano, marjoram, lavender, and garlic for grilled meats. Calendula petals, chives, and parsley for chicken, rice, or eggs. Scented geranium, rose, or clove pinks for toast, scones, or waffles. Mint and dill. Lemon verbena and grated orange peel. Costmary and tansy. Basil, oregano, and thyme. Marjoram and garlic. Garlic, sesame seed, and chives.  For every 125g butter, mix in 2 heaped tablespoons finely chopped herbs. Roll into a log shape, wrap in plastic wrap and store in the fridge for up to 2 weeks, or freeze. Use herb butters on cooked meats, on muffins, scones or in sandwiches. Any herbs (usually the leaves but sometimes the flowers or pulverised seeds) can be used in almost any combination, limited only by your imagination and personal taste. Try the following recipes:  Chive and Cardamom Butter: 250g clarified butter 1/4 teaspoon ground cardamom 1/4 cup chopped chives  Melt the butter and stir in the cardamom and chives. Serve warm poured over steamed cauliflower, peas, carrots and potatoes.  Chive Butter: 40g butter 2 tablespoons chopped Italian parsley 2 tablespoons chopped chives  Mix all together. Perfect with potato.  Ginger Butter: 125g butter 4 tablespoons finely chopped ginger in syrup 4 tablespoons ginger syrup  Combine all together. Delicious with chicken in sandwiches, or on scones or muffins. May be used as the butter base in cakes.  Lemon Butter: 125g butter 4 tablespoons finely chopped lemon balm, or lemon thyme or lemongrass or lemon verbena  Mix all together. Goes well with fish or chicken.  Mint Mango Butter: 1/2 cup butter 1/2 fresh mango, peeled and pureed 2 teaspoons lime juice 2 tablespoons finely chopped fresh mint pindh salt  Cream the butter and mix all the ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate. This does not freeze well and is best if used within 24 hours of preparing. Serve with fish, pork or beetroot.  Orange Chive Butter: 1/2 cup butter 1-2 teaspoon grated orange rind 2 tablespoons orange juice 1/2 teaspoon lemon juice 2 tablespoons chopped chives  Cream the butter and mix all ingredients together until well blended. Roll into a log shape, wrap well, and refrigerate or freeze. Serve with prawns, lobster, cooked carrots or pumpkin, or chicken.  Rosemary Butter: 125g butter 1 teaspoon cracked black peppercorns 1 tablespoons fresh rosemary leaves 2 teaspoons grated orange rind  Combine all ingredients. Serve on muffins or scones or as the butter base when making fruit or banana cakes, or for making pumpkin scones. Goes well with beef, lamb or chicken.  Sage Butter 6 tablespoons butter 12 sage leaves (1 tablespoon when chopped) salt and pepper 1 teaspoon onion juice 2 teaspoons lemon juice  Combine all ingredients until mixture is smooth and ingredients well blended.  Tomato Basil Butter: 1 tablespoon olive oil 1 1/2 cups peeled, seeded and chopped tomatoes 2 teaspoons minced garlic 1/2 cup butter, softened 2 teaspoons grated lemon rind\ pinch salt pinch pepper 1/4 cup minced basil leaves  Heat the olive oil in a small frypan. Add the tomatoes and garlic and saute, stirring occasionally, for about 10 minutes or until the tomatoes form a puree that will mound. Let cool. Beat together the butter, tomatoes and remaining ingredients. Roll into a log shape, wrap well, and refrigerate or freeze. Serve with fish, chicken or vegetables. With herbs, I believe in experimenting and imagination! *NB. I'm told American butter is heavily salted, so use either salt-reduced or unsalted butter or a substitute. >

I'm going to be the voice of dissent here. As an ebay seller, I always add a handling charge to my shipping. You're not only paying for the shipping( 1lb package is 4.60 plus delivery conformation(.65 cents if you dont use paypal shipping), but you're also paying for packing supplies. I pack my items very well and I spend 30.00 on 2 rolls of bubble wrap. I also count the gas to drive to the post office and the bridge tolls I pay( I live in Ontario, but I ship from MI). Its not cheap to ship anymore!! Granted, I dont know how much their popcorn weights, but even if it was 1lb, 4.60 would be the minimum for shipping. Then you have the carton, the packing material, etc. PS: I have NOTHING to do with that company!!