Almond Free Shichimi Togarashi
This Japanese seven-spice blend is a punchy, aromatic condiment that transforms everything it touches — ramen, grilled meats, roasted vegetables, rice bowls, and beyond. The combination of Korean red pepper flakes, citrusy dried orange peel, toasted sesame seeds, nori, and the tingly heat of sansho pepper creates a layered complexity that no store-bought jar can quite replicate. Making it from scratch also means you know exactly what's in it, which matters when you're navigating spice blends that sometimes sneak in unexpected ingredients. Every component here is straightforward and tree-nut-free by nature, so there's no need to scrutinize labels or worry about cross-contamination from shared processing lines. The toasting steps are key — they coax out the nuttiness of the sesame seeds and the floral heat of the sansho pepper before everything comes together in a coarse, fragrant grind. A little goes a long way, and a jar of this kept on the counter will quickly become your most-reached-for finishing spice.
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Learn more →Ingredients
8 servings
- 2 tbsp korean red pepper flakes (gochugaru) or coarsely ground dried red chili
- 1 tbsp sansho pepper (or sichuan peppercorns)
- 1 tbsp dried orange peel, finely crumbled
- 1 tbsp white sesame seeds
- 1 tsp black sesame seeds
- 1 tbsp nori, cut or crumbled into small flakes
- 1 tsp ground ginger
- 1 tsp poppy seeds
Instructions
- 1
Toast the white sesame seeds and black sesame seeds together in a dry small skillet over medium-low heat, stirring constantly, until the white seeds are lightly golden and fragrant, about 2–3 minutes. Watch closely, as sesame seeds can brown quickly. Transfer immediately to a plate to cool.
- 2
Add the sansho pepper to the same skillet and toast over medium-low heat, stirring, until fragrant, about 30–45 seconds. Transfer to the plate with the sesame seeds and let cool completely.
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