PCOS Friendly Shichimi Togarashi
Making your own spice blends at home is one of the smartest moves you can make when you're being intentional about what goes into your food. This seven-spice Japanese seasoning is built on a foundation of anti-inflammatory ingredients — gochugaru, ginger, sansho pepper, and sesame seeds — that align beautifully with a hormone-supportive approach to eating. Each component brings something to the table: the citrusy warmth of dried orange peel, the nutty depth of toasted sesame, the briny pop of nori, and a gentle heat that makes everything it touches more interesting. Toasting the seeds and sansho pepper before blending is a small step that pays off enormously in aroma and complexity. Ground ginger is a quiet powerhouse here, and combined with the healthy fats from sesame and poppy seeds, this blend does a lot more than just add flavor. Sprinkle it over roasted vegetables, eggs, fish, or grain bowls to instantly elevate a simple meal without reaching for anything processed or sugar-laden. A single batch keeps for up to three months, so you can season confidently all season 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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