Celery Free Shichimi Togarashi
This Japanese seven-spice blend is a bold, aromatic condiment that brings heat, citrus brightness, nuttiness, and a whisper of the sea all into one jar. Korean red pepper flakes lay down a deep, fruity heat, while sansho pepper adds its signature tingly, floral punch and dried orange peel lifts the whole blend with a subtle citrusy warmth. Toasting the sesame seeds and sansho pepper before grinding is the move that takes this from good to genuinely great — it coaxes out oils and fragrance that make the finished spice mix smell incredible. The nori flakes bring an umami depth that ties everything together, and the poppy seeds add just enough visual contrast and texture to make the blend look as interesting as it tastes. Celery and celery seed are common fillers in commercial spice blends and seasoning mixes, so making your own from scratch means you know exactly what's going into the jar. Sprinkle it over grilled meats, ramen, rice, roasted vegetables, or even popcorn — the uses are practically endless. Store it in a small airtight jar and you'll have a pantry staple that punches well above its weight for months.
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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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