Cashew Free Shichimi Togarashi
This Japanese seven-spice blend is one of those pantry staples that quietly transforms everything it touches — ramen, grilled meats, roasted vegetables, even a simple bowl of rice. The combination of Korean red pepper flakes, sansho pepper, toasted sesame seeds, dried orange peel, nori, ginger, and poppy seeds creates a layered heat that's floral, citrusy, and deeply aromatic all at once. Making it from scratch means you control every single ingredient, which is a real relief when store-bought spice blends so often sneak in unexpected additions or are processed on shared equipment with tree nuts. Toasting the sesame seeds and sansho pepper before blending is the move that takes this from good to genuinely great — it coaxes out a nuttiness and warmth that pre-ground versions just can't match. A quick pulse in a spice grinder keeps the texture pleasantly coarse, so each pinch delivers real dimension rather than a flat, dusty heat. Stored in a small airtight jar away from light, a single batch will keep for up to three months and earn its place on your counter fast.
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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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