Shichimi Togarashi (Japanese Spice)

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Original recipe makes 1

1 tsBlack sesame seeds

2 tsWhite sesame seeds

3 tsSansho, *

3 tsdried tangerine; Flakes

3 tsChili powder; (togarashi)

1 tsPoppy seeds

1 tsdried laver; Small pieces

Shichimi Togarashi (Japanese Spice) Preparation

* sansho Zanthoxylum piperitum, close relative of Sichuan pepper This popular Japanese spice mixture translates as seven-flavor or seven-spice mix. It is used in the kitchen and as a table condiment to flavor soups, noodles and grilled meats. Proportions can be varied. The aroma is of the dried tangerine peel, with a hint of iodine from the laver: the taste is somewhat dominated by the chili, but not overwhelmingly; and the texture is gritty. Sometimes rape seeds are substituted for the poppy seeds. Grind the white sesame seeds and sansho coarsely. Add the laver and dried tangerine peel and grind again briefly. Stir in the remaining spices and blend well. In an airtight container, the mixture will keep for 3-4 months. Source: Jill Norman "The Complete Book of Spices" Viking Studio Books, 1991 ISBN 0-670-83437-8 The book is lavishly illustrated with full color photographs of the herbs and spices- whole, mixed, ground. Recipe by: Jill Norman * Web File 4/97 Posted to MC-Recipe Digest V1 #631 by "Mary Spyridakis" on Jun 2, 97