Turmeric 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, a simple bowl of rice. The combination of Korean red pepper flakes, citrusy dried orange peel, numbing sansho pepper, and toasted sesame seeds creates a layered heat that's bright, aromatic, and deeply satisfying. Store-bought spice blends can be a minefield when you're avoiding certain ingredients, since formulations vary wildly by brand and batch. Making it yourself means you know exactly what's in the jar, and this particular lineup skips anything that doesn't belong. Toasting the sesame seeds and sansho pepper before grinding is the move that takes the whole blend from flat to fragrant — don't skip it. A quick pulse in a spice grinder keeps the texture pleasantly coarse, which is exactly what you want for sprinkling over food rather than disappearing into it. Once you have a jar of this on the counter, you'll find yourself reaching for it constantly.
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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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