Paraben Free Shichimi Togarashi
Making your own spice blends at home is one of the smartest moves you can make when you're trying to avoid hidden additives and preservatives lurking in commercial products. Store-bought seasoning mixes often contain anti-caking agents, artificial flavor enhancers, or other chemical additives that have no business being in a simple spice jar — and that's exactly where this homemade Japanese seven-spice blend shines. Every ingredient here is whole, recognizable, and clean: toasted sesame seeds, crumbled nori, dried orange peel, Korean red pepper flakes, sansho pepper, ground ginger, and poppy seeds. The process is straightforward — a quick toast in a dry skillet to coax out the oils, a brief grind to bring everything together — and the result is a deeply aromatic, slightly citrusy, warmly spicy blend with real complexity. That numbing tingle from the sansho pepper plays beautifully against the brightness of the orange peel and the heat of the gochugaru. Sprinkle it over rice, noodles, grilled proteins, or roasted vegetables and you'll wonder why you ever reached for a packet. Stored in an airtight jar away from light, it keeps for up to three months — though it's so good it probably won't last that long.
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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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