Brazil Nut Free Shichimi Togarashi
Making your own Japanese seven-spice blend at home is one of those small kitchen projects that pays off every single time you reach for it. The combination of gochugaru heat, citrusy dried orange peel, numbing sansho pepper, and toasted sesame creates a layered, aromatic seasoning that store-bought versions rarely match. Toasting the sesame seeds and sansho pepper before blending is the move that unlocks their full depth — it only takes a few minutes but makes a noticeable difference in the finished blend. A quick pulse in a spice grinder or a few turns of the mortar and pestle keeps the texture pleasingly coarse, so every pinch delivers contrast and crunch. Sprinkle it over ramen, grilled meats, roasted vegetables, rice bowls, or even popcorn and you'll wonder how you ever cooked without it. Stored in a small airtight jar away from light and heat, a single batch stays vibrant and fragrant for up to three months. For anyone navigating tree nut allergies, blending your own spice mixes from scratch means you know exactly what's in the jar — no shared-facility guesswork, no label anxiety, just pure flavor.
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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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