Nitrate & Nitrite Free Shichimi Togarashi
This Japanese seven-spice blend is one of those pantry staples that transforms a simple bowl of ramen, grilled fish, or roasted vegetables into something genuinely exciting. The combination of Korean red pepper flakes, citrusy dried orange peel, toasty sesame seeds, and briny nori creates a layered heat that's warm, fragrant, and deeply complex. Making it from scratch means you control every single ingredient — no mystery fillers, no preservatives, and none of the cured or processed components that can sneak nitrates and nitrites into store-bought spice blends. Toasting the sesame seeds and sansho pepper before grinding is the move that takes this from good to great, coaxing out nutty, floral notes that a pre-packaged version simply can't match. A mortar and pestle or spice grinder keeps the texture pleasantly coarse, so each pinch delivers real visual and textural interest on top of the flavor punch. Stored in a small airtight jar away from light and heat, this blend stays vibrant for up to three months — though it tends to disappear much faster than that.
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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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