High Fructose Corn Syrup Free Shichimi Togarashi
Making your own spice blends at home is one of the easiest ways to sidestep hidden additives, and this Japanese seven-spice blend is a perfect example of why it's worth the effort. Store-bought versions can sneak in fillers, anti-caking agents, or sweeteners you'd never expect in a savory seasoning — homemade means you control every single ingredient. This blend layers Korean red pepper flakes with the citrusy tingle of sansho pepper, toasted sesame seeds, crumbled nori, dried orange peel, ground ginger, and poppy seeds into something genuinely complex and aromatic. Toasting the sesame seeds and sansho pepper before grinding coaxes out a depth of flavor that makes the finished blend smell absolutely incredible. The texture stays pleasantly coarse, which means it clings beautifully to noodles, grilled proteins, rice, or roasted vegetables. Once you've made a jar of this, you'll find yourself reaching for it constantly — it's the kind of pantry staple that quietly upgrades everything it touches.
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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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