Shichimi Togarashi (七味唐辛子)

Blue Nun Spice offers a premium Shichimi Togarashi formula augmented with two extra ingredients for a fuller flavour profile; dulse flakes (in addition to nori) & white sesame seed (in addition to black sesame). Our Shichimi will add umami, mild heat & zest.

Shichimi is used widely in Japan to add a little kick to virtually any dish. It offers a complex and unique flavour in combining chili heat with the nuttiness of sesame & hemp seed, umami from nori, zest from tangerine peel & ground ginger, and the numbing heat of Sansho (Japanese peppercorn).

Shichimi Togarashi has been used for over 400 years in Japan. This iconic condiment was first developed and marketed in early 17th century Edo. The original Shichimi Togarashi was valued more as a remedy than a culinary condiment.

Perhaps the best known Shichimi / Nanami product today is manufactured by S&B, with its distinct glass shaker and red label.

*use as a topping on anything calling for bolder flavour

*store in a cool, dark place, away from humidity

Shichimi Togarashi

Name: Shichimi Togarashi
Brand: Blue Nun Spice

C$7.95

Weight

Quantity

roasted ground chili pepper, roasted black & roasted white sesame seed, whole hemp seed, dried tangerine peel, Japanese peppercorn (Zanthozylum limonella), nori & dulse flakes (2 varieties of dried seaweed), ground ginger powder
Blue Nun Togarashi seasoning typically has a shelf life of 1 year from manufacture date, when stored properly.

Remember to always:

keep it in a cool, dark, dry place

store in an airtight container

avoid exposure to humidity, heat, light, & moisture

Properly stored Togarashi seasoning typically lasts:

unopened package: 1-1.30 years

opened package: 1 year

Blue Nun Togarashi seasoning will not ‘spoil’ or go ‘rotten’, but signs that it might be past its prime include:

faded color

weak or dull aroma

flat or musty taste when used in cooking

*While your seasoning powder will not ‘spoil’ like fresh food, it can lose potency over time. If your seasoning powder is older than 2–3 years, it’s not unsafe, but you may need to use more of it—or consider replacing it for the best flavor.