Peanut 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, even a simple bowl of rice suddenly tastes like it came from a restaurant kitchen. The combination of Korean red pepper flakes, citrusy sansho pepper, toasted sesame seeds, nori, and dried orange peel creates a layered heat that's bright, aromatic, and deeply satisfying. Toasting the sesame seeds and sansho pepper before blending is the move that makes the whole thing sing, coaxing out nutty, floral notes that a raw blend just can't match. Store-bought spice blends can be a minefield when you're avoiding cross-contact with peanuts, but making your own from scratch means you control every single ingredient that goes into the jar. The grind is intentionally kept coarse, so you get little pops of texture and flavor rather than a flat, dusty powder. A small airtight jar of this keeps for up to three months, which means you can batch it once and season boldly for weeks.
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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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