Legume 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 feels intentional and alive. 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 legumes, since fillers and anti-caking agents sometimes sneak in unexpected ingredients — making your own from scratch puts you completely in control. Toasting the sesame seeds and sansho pepper before blending is a small step that pays off enormously, coaxing out a nuttiness and fragrance that pre-ground blends simply can't match. The nori flakes add a subtle savory depth that ties the whole blend together without overpowering the citrus and spice. A quick pulse in a spice grinder keeps the texture pleasantly coarse, which means every pinch delivers a little of everything. Once you have a jar of this on your counter, you'll find yourself reaching for it constantly.
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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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