Shichimi Togarashi, the Japanese “seven-spice blend” largely credited to a Tokyo spice shop dating back to the 17th century, combines sansho pepper and dried red chilies with other key ingredients. Our special chukara – or medium-heat – blend rounds out the dominant flavors of sansho pepper and chilies with ingredients such as fragrant dried orange peel. This piquant, peppery mixture is excellent with soups and noodle dishes as well as grilled meats.
Chinese Five Spice
Chinese five-spice (wu xiang fen) is a mixture of wild black pepper, cassia, clove, fennel seed and star anise. Referred to as the Chinese bouquet garni, its combination of seasonings reflects the balance of yin and yang and five basic flavors in Chinese cooking: sweet, sour, bitter, hot and salty. Our Chinese Five-Spice is a deep brown-red powder with a sweetly pungent fragrance, predominantly from star anise. It’s spicy and tangy; use sparingly.
Gang Keow Wan is a classic Thai dish, a delicious, complex green curry, for which the key ingredient is a heady green Curry paste. It is typically prepared by pounding in a mortar green chilies, galangal, kaffir lime peel, roasted coriander and cumin seeds, white peppercorns, shrimp paste and salt. Our version is dried, with a fresh lemony-bright note and medium heat. Mix it with coconut milk, a little sugar, fish sauce, eggplant and your favorite meat.