Chestnut Free Shichimi Togarashi
This homemade Japanese seven-spice blend is one of those pantry projects that completely transforms your cooking once you have a jar of it on hand. The combination of Korean red pepper flakes, citrusy dried orange peel, numbing sansho pepper, toasted sesame seeds, nori, ginger, and poppy seeds creates a layered, aromatic heat that store-bought versions rarely match. Toasting the sesame seeds and sansho pepper before grinding unlocks a depth of flavor that makes the whole blend smell incredible even before it hits your food. A quick pulse in a spice grinder keeps the texture pleasantly coarse, so every pinch delivers a little of everything. Sprinkle it over ramen, grilled meats, rice, roasted vegetables, or even popcorn for an instant upgrade. Because you're building this from scratch with whole and ground spices, you have complete control over every ingredient — no mystery fillers, no hidden additives, and no concern about cross-contact with tree nuts like chestnut that can sneak into pre-blended seasoning mixes. Once you taste how bright and complex this is, you'll wonder how you ever cooked without it.
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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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