Xanthan Gum Free Shichimi Togarashi
Making your own Japanese seven-spice blend at home is one of those small kitchen projects that pays off every single time you reach for it. The combination of Korean red pepper flakes, numbing sansho pepper, toasted sesame seeds, dried orange peel, nori, ginger, and poppy seeds creates a layered, aromatic heat that store-bought versions rarely match. Toasting the sesame seeds and sansho pepper before blending is the move that unlocks their full depth — it takes only a few minutes but makes the finished blend smell absolutely incredible. A quick pulse in a spice grinder keeps everything coarse and textured, which is exactly what you want for sprinkling over rice, noodles, grilled meats, or roasted vegetables. Because this is a pure spice blend made entirely from whole and dried ingredients, there are no fillers, anti-caking agents, or additives to worry about — just clean, bold flavor from start to finish. Stored in a small airtight jar away from light and heat, it stays fresh and fragrant for up to three months, though it tends to disappear long before that.
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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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