One of my favorite spice blends to uplift a pot of noodles or rice is the Japanese spice powder called shichimi togarashi. Being a lover of DIY kitchen projects, I decided to make my own adaptation of this digestive spice blend with an Arogya touch. Not only does this blend bring an added dimension of flavor and depth to any meal, but it also has medicinal value. In Chinese medicine, healthy digestion comes with good stomach-fire. When the stomach-fire is weak, digestion is poor, which also affects other systems of the body, including immunity. This well-balanced, anti-inflammatory, and flavor-enhancing powder promotes healthy stomach-fire, and thus, improves digestion.

Make Your Own Digestive Spice Blend: Shichimi Togarashi

Let’s take a closer look at the ingredients in my version of shichimi togarashi:

• Ginger and chili add a little heat to jump-start the digestive fire, improving the body’s ability to assimilate nutrients.
• Seaweed is packed with nutrients and minerals and is even considered by some to be a superfood.
• Tangerine peel is a common ingredient in Chinese medicinal herbal formulas, used to aid digestion, facilitate the digestion of fatty foods, lower cholesterol, balance blood sugar, and promote liver detoxification. While a few pinches of this spice blend may not be as potent as a Chinese herbal formula, you are still getting many of the same benefits on a subtler level, as well as vitamin C and aromatic flavor.
• Sesame seeds are surprisingly high in calcium and iron, which is great for vegans and vegetarians.
• And last but not least, anti-inflammatory Dragon Well green tea leaves give a wonderful umami flavor to the blend.

Homemade Shichimi Togarashi Recipe

Ingredients

• 3 dried chilli peppers
• 1 tablespoon kombu seaweed
• 1 tangerine rind, dried
• 2 teaspoons sesame seeds
• 1 teaspoon Dragon Well green tea

Instructions:

1. In a coffee grinder dedicated to herbs and seeds, grind all of the ingredients (except for one teaspoon of the sesame seeds) together until a smooth powder is formed.

2. In a small bowl, add the rest of the whole sesame seeds to the blend.

3. Sprinkle a pinch or two on rice, noodles, eggs, or any dish to add a digestive kick.

4. Store in a jar.

Recipe by Wei Bertram

Photos by Chloe Bolton