Cinnamon Free Shichimi Togarashi
This Japanese seven-spice blend is a bold, aromatic condiment that layers heat, citrus, nuttiness, and a whisper of the sea into every pinch. Korean red pepper flakes bring a vivid, fruity heat, while sansho pepper adds its signature tingly, almost electric quality that sets this blend apart from anything you'd find in a generic spice rack. Toasted sesame seeds, crumbled nori, dried orange peel, and poppy seeds round out the mix with layers of flavor that make it genuinely addictive sprinkled over ramen, grilled meats, rice, or roasted vegetables. Many commercial versions of this spice blend sneak in unexpected ingredients, so making it from scratch gives you full control over exactly what goes into the jar. The toasting steps here are worth the extra few minutes — they coax out deep, nutty fragrance from the sesame and sansho that you simply cannot get from a shortcut. The whole process comes together quickly and yields a jar that keeps for up to three months, meaning one small batch pays off for weeks of elevated weeknight cooking.
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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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