We went through a phase where we ate popcorn nearly every night in our house, and then it just became too much. But the other night, I was thinking that it might be time to get the kernels popping again.

Popcorn is a perfect canvas for playing with your spice palette. We've tried lots of great seasonings: our Umami Salt, Smoked Paprika and Cumin Seed. And last week we created a new favorite:

Shichimi Togarashi.

This Japanese seven-spice blend features citrusy heat, hitting those sweet and spicy notes. Sesame seeds make the flavor a little nutty, and seaweed adds salty sea goodness. Recipe adapted from Turntable Kitchen.