Caffeine 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. This version layers Korean red pepper flakes, toasted sesame seeds, sansho pepper, dried orange peel, nori, ground ginger, and poppy seeds into a blend that's simultaneously fiery, citrusy, nutty, and deeply aromatic. Toasting the sesame seeds and sansho pepper before grinding is the move that sets a homemade blend apart from anything you'd find pre-packaged — it wakes up the oils and gives the whole mixture a warmth and depth that's hard to beat. The brief grind keeps things pleasantly coarse, so you get real texture when you shake it over ramen, grilled proteins, rice bowls, or roasted vegetables. For anyone watching caffeine intake, this is a genuinely exciting find — bold, complex flavor without a trace of tea, coffee, or chocolate-derived ingredients anywhere in the mix. Store it in a small airtight jar away from light and it'll stay vibrant and punchy for up to three months, though it rarely lasts that long.
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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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