Macadamia Free Shichimi Togarashi
This Japanese seven-spice blend is one of those pantry staples that quietly transforms everything it touches — ramen, grilled chicken, roasted vegetables, a simple bowl of rice. The combination of Korean red pepper flakes, citrusy sansho pepper, toasted sesame seeds, nori, and dried orange peel creates a flavor that is simultaneously smoky, tingly, nutty, and bright. Toasting the sesame seeds and sansho pepper before grinding coaxes out their full depth, and the brief pulse in a spice grinder keeps the texture pleasantly coarse rather than dusty. Store-bought spice blends can be a minefield when you're avoiding certain nuts, since shared production lines are common and ingredient lists aren't always transparent. Making this at home means you control every single component, and every single one here is straightforward and easy to source. A small jar of this blend keeps for up to three months, so one quick batch pays off for weeks of boldly seasoned meals.
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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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