Honey 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 sansho pepper, toasted sesame seeds, nori, and dried orange peel creates a layered heat that's bright, aromatic, and just a little electric on the tongue. Many store-bought spice blends sneak in sweeteners or other additives you might not expect, so making your own from scratch gives you complete control over every ingredient in the jar. Toasting the sesame seeds and sansho pepper before blending is the move that takes this from good to genuinely great — it wakes up the oils and deepens the fragrance in a way that pre-ground blends simply can't replicate. The grind stays intentionally coarse, which means you get pops of texture alongside the heat rather than a flat, dusty powder. A small airtight jar of this keeps for up to three months, so one quick batch pays off for weeks of 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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