Paleo Shichimi Togarashi
Making your own spice blends at home is one of the smartest moves you can make when you're eating clean, and this Japanese seven-spice mix is a perfect example of why. Store-bought versions often sneak in additives, anti-caking agents, or fillers that have no business being in a simple spice jar — grinding your own means you know exactly what's in it. The blend layers Korean red pepper flakes, toasted sesame seeds, crumbled nori, dried orange peel, sansho pepper, ground ginger, and poppy seeds into something genuinely complex and aromatic. Toasting the sesame seeds and sansho pepper before grinding unlocks a depth of flavor that pre-made blends rarely achieve. The result is warm, citrusy, a little numbing, and just the right amount of fiery — endlessly useful for finishing grilled meats, roasted vegetables, or a simple bowl of cauliflower rice. A small airtight jar keeps it fresh for up to three months, so one quick batch goes a long way in your kitchen.
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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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