Carrageenan Free Shichimi Togarashi
Making your own spice blends at home is one of the best ways to sidestep the additives and stabilizers that sneak into store-bought versions — and this seven-spice Japanese seasoning blend is a perfect example of why it's worth the effort. The combination of Korean red pepper flakes, citrusy sansho pepper, dried orange peel, and toasted sesame seeds creates a blend that's simultaneously fiery, fragrant, nutty, and bright. Crumbled nori adds a subtle savory depth, while ground ginger and poppy seeds round everything out into something genuinely complex. Toasting the sesame seeds and sansho pepper before grinding is the move that takes this from good to exceptional — it coaxes out oils and aroma that make the finished blend smell absolutely incredible. A quick pulse in a spice grinder keeps the texture pleasantly coarse, which means it clings beautifully to noodles, grilled proteins, rice bowls, or roasted vegetables. Store it in a small airtight jar and you'll have a versatile, clean-ingredient condiment ready to reach for whenever a dish needs a little heat and personality.
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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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