Tree Nut Free Shichimi Togarashi
This seven-spice Japanese seasoning blend is one of those pantry staples that quietly transforms everything it touches — ramen, grilled chicken, roasted vegetables, a simple bowl of rice. The combination of Korean red pepper flakes, citrusy dried orange peel, toasted sesame seeds, and crumbled nori creates a layered heat that's bright, aromatic, and deeply savory all at once. Sansho pepper brings a subtle tingly warmth that makes the whole blend feel alive in a way that store-bought versions rarely achieve. Making it from scratch also means you know exactly what's going in the jar, which matters when you're navigating labels that sometimes sneak in unexpected additives or shared-facility allergens. Every ingredient here is straightforwardly free of tree nuts, so there's no guesswork involved — just bold, clean flavor. The toasting steps are quick but genuinely worth it, coaxing out nuttiness from the sesame seeds and fragrance from the sansho before everything comes together in a coarse, beautiful blend. Batch it up, seal it tight, and you'll have a go-to finishing spice that earns its spot on the counter for months.
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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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