Why not pop your own?
Get a big pot out, throw in some peanut or canola oil - about enough to coat the bottom of the pan, and heat over medium heat. Put 1 corn kernel in, and listen for when it pops, when it does, add in kernels so they are in a single layer. Continue cooking over medium heat, and listen or smell for when it's done. Usually takes about 4-8 minutes.
In a mortar and pestle, grind together dried rosemary and some salt. Mix in some shredded or flaked parmesan, and set aside until the popcorn is done.
Once the popping stops, turn off heat, and set pot aside. Be careful and watch out for any late poppers as they may pop out and burn you. Toss in seasonings and mix well. Serve immediately.
If using an air popper just toss in seasonings after you've transferred the popcorn into a bowl. This will keep the seasonings from burning.
Also if you dislike rosemary and parmesan, you can always add cajun spices, indian spices for chaat flavor, or chili powder for some zing.
More on Chaat masala here.