Gluten 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 suddenly tastes intentional and complex. The combination of Korean red pepper flakes, citrusy dried orange peel, numbing sansho pepper, and toasted sesame seeds creates a layered heat that's bright, aromatic, and deeply satisfying. Store-bought spice blends can be a minefield when you're avoiding gluten, since fillers, anti-caking agents, and shared processing equipment are common culprits hiding in commercial seasonings. Making it from scratch with these whole, naturally gluten-free ingredients means you know exactly what's going into the jar — and into your food. Toasting the sesame seeds and sansho pepper before grinding is the step that really sets this blend apart, coaxing out a nuttiness and fragrance that pre-ground versions simply can't match. A little goes a long way, and a single batch stored in an airtight jar will keep you reaching for it for up to three 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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