Wheat 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, numbing sansho pepper, citrusy dried orange peel, toasted sesame seeds, and crumbled nori creates a layered heat that's bright, aromatic, and deeply savory all at once. Every single ingredient in this blend is naturally free of wheat, so there's no need to scrutinize labels or worry about hidden grain-based fillers the way you might with store-bought spice mixes. Toasting the sesame seeds and sansho pepper before blending is a small step that makes a genuinely noticeable difference, coaxing out a nuttiness and fragrance that pre-ground blends simply can't match. A mortar and pestle or a quick pulse in a spice grinder keeps the texture pleasantly coarse, which means you get little pops of flavor rather than a uniform powder. Once you have a jar of this on your counter, you'll find yourself reaching for it constantly — it's the kind of condiment that makes even a weeknight dinner feel intentional and exciting.
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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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