Pimenton-Togarashi
Re-blending condiments is the easiest way to add interesting touches to food. The combination of excellent Smoked Paprika as the base of Togarashi along with all the other typical components results in a great variation of the Japanese condiment.
In this case:
Pimenton Ahumado.
Sansho Pepper
Dehydrated Yuzu Peel
Black Sesame Seed
White Sesame Seed
Freeze Dried Ginger
Toasted Nori
And while the Japanese call it SEVEN pepper spice I added 3 more.
Powdered Red Miso.
Cayenne.
Maldon Salt.
I used it HERE.
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