Shichimi Togarashi

Name: Shichimi Togarashi
Prep time: 10 min
Total time: 10 min
Ingredients: 1 tablespoons red chili flakes; 1 tablespoon dried orange peel (chopped); 2 teaspoons Japanese Sancho peppercorns (or Sichuan peppercorns); 2 teaspoons Nori roasted seaweed (chopped); 2 teaspoons poppy seeds (and/or hemp seeds); 1 teaspoon toasted sesame seeds (black, white or a mix of both); ½ tsp ground ginger powder

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Prep Time: 10 minutes

Total: 10 minutes

Servings: 15

japanese 7 spice shichimi togarashi

Ingredients

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1 tablespoons red chili flakes1 tablespoon dried orange peel (chopped)2 teaspoons Japanese Sancho peppercorns (or Sichuan peppercorns)2 teaspoons Nori roasted seaweed (chopped)2 teaspoons poppy seeds (and/or hemp seeds)1 teaspoon toasted sesame seeds (black, white or a mix of both)½ tsp ground ginger powder

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Instructions

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Step 1

Add the chili flakes, orange peel and peppercorns to a spice grinder, small food processor or pestle and mortar and grind to a powder. Transfer to a small bowl.

Step 2

Add the nori seaweed to the grinder and process until finer, but not a powder.

Step 3

Pour into the bowl and stir in the poppy seeds, sesame seeds and ground ginger.

Step 4

Store it in an airtight container in a cool dry place and use it within 1 month.