Pistachio Free Shichimi Togarashi
Making your own spice blends at home is one of the best ways to sidestep the cross-contact concerns that come with pre-packaged seasonings, and this Japanese seven-spice blend is a perfect example of why it's worth the effort. The combination of Korean red pepper flakes, sansho pepper, dried orange peel, and toasted sesame seeds creates a blend that is simultaneously fiery, citrusy, nutty, and deeply aromatic — nothing like anything you'll find in a standard spice rack. Toasting the sesame seeds and sansho pepper before grinding unlocks a richness that makes the finished blend smell absolutely incredible. The nori adds a subtle briny depth that ties everything together without overpowering the heat. A quick pulse in a spice grinder or a few minutes with a mortar and pestle is all it takes to bring the whole thing to life. Shake it over ramen, grilled fish, rice bowls, or roasted vegetables and watch it transform a simple dish into something that tastes genuinely restaurant-worthy. Stored in a small airtight jar, it stays fresh and vibrant for up to three months — though it's so good you'll likely run out long before then.
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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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