Shichimi â" or seven-flavor chili pepper â" is a widely used Japanese seasoning, that imparts bold, spicy flavors and sweet tang. Used primarily in noddle, meat dishes and stir-fries, the seasoning packs a powerful punch. All shichimi recipes contain fresh ground chili pepper. And other common ingredients include: Sansho or Szechuan pepper, nori, black or white sesame seeds, ginger, orange zest, hemp seed and/or poppy seed.
The result is a blend of spices that is tongue-tingling spicy and zesty, and thatâs a key ingredient in many Japanese dishes. Most commonly, shichimi is used in noddle dishes, in soups or in beef and rice bowls.
Japanese 7 Spice varies by region and it can take on many distinctive flavors. Some recipes use more chili than others, rendering a hotter spice, while others incorporate more orange zest, resulting in a more fragrant and milder spice.
All recipes include red chili pepper. The chili peppers are typically coarsely ground, and many different varietals are used. In traditional recipes, Santaka peppers â" a spicy Japanese cultivar â" are popular, but jalapenos and cayenne peppers are also commonly used. Citrus is the other main component. Most commonly orange zest is used, yet some recipes also utilize tangerine zest, as itâs sweeter and can balance the heat better.
Sansho or Szechuan pepper is another component, known for its rich, zesty flavor that makes the tongue tingle. And seaweed (typically nori or aonori) and sesame seeds (both black and white) are used in traditional recipes. Poppy seeds, yuzu peel, rapeseed, hemp seed, ground ginger, and shiso are also some ingredients that may be used.
