BHA & BHT Free Shichimi Togarashi
Making your own spice blends at home is one of the best ways to sidestep the synthetic preservatives that sneak into commercial seasonings, and this Japanese seven-spice blend is a perfect example of why it's worth the effort. Store-bought versions often contain additives like BHA and BHT to extend shelf life, but when you grind and toast everything yourself, you know exactly what's going in the jar. The result is a beautifully layered blend — fiery from the gochugaru, citrusy from the dried orange peel, nutty from two kinds of toasted sesame seeds, and briny from crumbled nori. Toasting the sesame seeds and sansho pepper before grinding unlocks a depth of flavor that no pre-packaged version can match. A quick pulse in a spice grinder or a few turns of a mortar and pestle brings it all together into a coarse, fragrant mix that clings perfectly to noodles, grilled proteins, rice bowls, or roasted vegetables. Stored in a small airtight jar away from light and heat, it stays fresh and potent for up to three months — no synthetic preservatives required.
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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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