Shichimi Togarashi and Nanami Togarashi Recipe

• 2 tablespoons sansho (or 1 tablespoon black peppercorns)
• 1 tablespoon dried tangerine peel
• 1 tablespoon ground red chile pepper
• 2 teaspoons flaked nori
• 2 teaspoons black sesame seeds
• 2 teaspoons white poppy seeds or black cannabis seeds
• 2 teaspoons minced garlic

1. Combine 2 tablespoons sansho (or 1 tablespoon black peppercorns), 1 tablespoon dried tangerine peel, 1 tablespoon ground red chile pepper, 2 teaspoons flaked nori, 2 teaspoons black sesame seeds, 2 teaspoons white poppy seeds or black cannabis seeds, and 2 teaspoons minced garlic.
2. Grind together to a chunky consistency.
3. Store refrigerated in an airtight container up to 1 month.

sansho, peel, ground red chile pepper, black sesame seeds, garlic

Taken from www.chowhound.com/recipes/shichimi-togarashi-and-nanami-togarashi-10602 (may not work)