Fresh homemade popcorn is as light as air and satisfyingly crunchy. Tossed with melted butter and sprinkled with salt, it becomes an irresistible treat.

But to make popcorn with flavors that really pop, turn to your spice drawer. A few pinches of chili powder and cumin mixed into the melted butter give popcorn a Southwestern spin. Cinnamon and sugar make a sweeter version, while curry powders and other spice blends are popcorn seasonings just waiting to happen.

Once you start experimenting, you'll find it hard to go back to plain butter and salt.

Here's how to prepare popcorn:

1. Pour a teaspoon of canola oil in the bottom of a heavy 4-quart or larger pot with a lid. Warm over medium-high heat until you can see the oil shimmer and it flows smoothly.

2. Add 1/3 cup popcorn kernels and swirl the pan to coat them with oil. Put the lid on and set the pan back on the heat.

3. As soon as you hear the popcorn start to pop, shake the pot every few seconds to redistribute the kernels, and occasionally crack the lid to allow steam to escape.

4. Remove the pan from the heat once the popping slows. Your popcorn is ready to eat.

Emma Christensen is a writer for Apartment Therapy: The Kitchn (thekitchn.com).