Spices · Spice blend
Shichimi togarashi
A blend (no single species) · also called Shichimi, nanami togarashi, Japanese seven spice, mezcla japonesa de siete especias (Spanish)
Shichimi togarashi is a Japanese chili blend, usually with sansho pepper, orange peel, sesame, ginger and seaweed, shaken on noodles, rice and grilled food. No study of the blend itself for health was found. The main caution is allergy: sesame is a typical ingredient, and some blends add poppy seed. It is also hot, so go easy if chili upsets you.
General information, not medical advice. Last substantive update · Not medically reviewed. A named clinician has not signed off on this page. How this page is made
About Shichimi togarashi
Shichimi togarashi is a flavour blend, not a health food or a remedy. Its main health issues are sesame allergy and chili heat. Little research exists on the blend itself, so this page is smaller than most.
What it is
Shichimi togarashi means "seven-flavor chili pepper" in Japanese. It is a spice mixture led by coarsely ground red chili, and it dates back at least to the 17th century, when herb dealers in Edo, now Tokyo, made it. In the US it is often sold as nanami togarashi, and Wikipedia says the two names mean substantively the same mixture. Ichimi togarashi, "one-flavor chili", is chili only.
There is no single recipe. Typical ingredients named by Wikipedia and Just One Cookbook are ground red chili, sansho (Japanese pepper), dried orange or mandarin peel, black or white sesame, ginger, nori or aonori seaweed and hemp seed. Some versions add poppy seed, yuzu peel or shiso.
Nutrition: no nutrition record or product label for the blend was read, so no figures are given. A shake adds little energy or nutrients to a meal. The sources do not say whether the blend contains salt, so check the label.
In the kitchen
It is traditionally a finishing spice, shaken on at the table. In Japan a shaker often sits on restaurant tables beside salt, pepper and soy sauce. It goes on ramen, udon and soba, rice bowls such as gyudon, yakitori, steak, poultry, seafood, tofu and vegetables, hot pot, rice crackers and popcorn. Just One Cookbook also mixes it into Japanese mayonnaise.
Just One Cookbook describes the taste as subtly citrusy, spicy and nutty, with an umami depth. Keep it away from damp in a cool place.
What the research shows
No study of shichimi togarashi as a blend was found. An umbrella review of 11 systematic reviews called the health effect of spicy food and chili peppers unclear. It reported links to lower risk of death and heart disease in some analyses and to higher risk of esophageal, gastric and gallbladder cancer in others, and said eating spicy food is typically safe but lacks high-quality proof.
A large observational study in China found a 14% lower relative risk of death in people who ate spicy food 6 or 7 days a week. It is about chili in Chinese diets, and it cannot show that spicy food was the cause. Neither study tells us about a shake of shichimi.
Amounts
This page gives no amounts to eat. No source gave a usual amount for the blend; it is shaken on to taste. Ask a doctor, pharmacist or dietitian what is right for you.
At a glance
Traditional uses history, not proof
- Shaken on noodle soups such as ramen, udon and soba, and on rice bowls like gyudon, as a finishing spice at the table
- Sprinkled on grilled meat, fish, vegetables and tofu, in hot pot, on rice crackers and popcorn, and stirred into Japanese mayonnaise
Studied for research
- The blend as a whole: no study found
- Chili and spicy food, general health, mixed (umbrella review of 11 reviews, chili not this blend)
- Spicy food eaten often and risk of death, low certainty (observational, chili not this blend)
Main compounds
- Red chili (capsaicin, the heat)
- Sansho (Japanese pepper)
- Orange or mandarin peel
- Sesame seeds
- Ginger
- Nori or aonori seaweed
- Sometimes poppy seed, hemp seed, yuzu peel or shiso
Common forms
- Ready-mixed jar or shaker
- Blended to the customer's taste at some shops and festival stalls (Wikipedia)
Research links: FDA: Sesame is the ninth major food allergen · EFSA: Opium alkaloids in poppy seeds, 2018 · CDC MMWR 2018: Lead in spices, herbal remedies and ceremonial powders · Wikipedia: Shichimi · Research Library · Genes & Biomarkers Library
What it is and its history
- Accepted scientific name
- Shichimi togarashi (a Japanese spice blend, no single species)
- Synonyms
- Shichimi; Nanami togarashi; Nana-iro togarashi; Japanese seven spice
- Common names
- Shichimi togarashi (English); Nanami togarashi (English); Japanese seven spice (English); Mezcla japonesa de siete especias (shichimi togarashi) (Spanish)
- Family or group
- A spice blend. Main ingredient red chili; other parts named by sources include sansho, dried orange or mandarin peel, sesame, ginger, nori or aonori, hemp seed, poppy seed, yuzu peel and shiso.
- Native range
- Japan (Wikipedia).
- Harvest and processing
- Ground into a coarse or fine powder for sprinkling (Just One Cookbook).
- Look-alikes and adulterants
- Name: Ichimi togarashi; Note: Ground red chili only, one flavor; a different product (Wikipedia, Just One Cookbook).
Photographs
Traditional use and history history, not clinical proof
| Tradition or era | Documented use | Source |
|---|---|---|
Traditional use shows how it was used. It does not show that it works or is safe today.
What is inside, and how it may work
What it contains and how those compounds act in cells and animals. Laboratory and animal mechanisms are not proven effects in people.
Main compounds
| Compound | Family | Where it is concentrated | Activity studied | Level of evidence |
|---|---|---|---|---|
| Capsaicin (heat from red chili) | capsaicinoid | Chili fruit Not found for the blend | Gives heat; the compound behind chili research in the umbrella review. 2 | Human data |
Absorption, metabolism and elimination
- Absorption
- Not researched for the blend.
- Distribution
- Not researched.
- Metabolism
- Not researched.
- Elimination
- Not researched.
- Bioavailability
- Not researched.
Isolated compounds versus whole extracts
This page is about the seasoning as used in cooking. Chili and ginger are also sold as concentrated supplements, which are different products with their own pages. No source read shows shichimi sold as a supplement.
Nutritional composition
No USDA FoodData Central entry for shichimi togarashi was confirmed for this page (the search was rate-limited, and the earlier page said none exists), and no label of a product was read, so no nutrition per teaspoon is given. Seasoning amounts are small, so a shake adds little energy or nutrients to a meal. Sources do not say whether the blend contains salt; check the label. No amount to eat is given.
1 mixed findings1 low certainty1 not enough evidence
What was looked at
The 3 benefits and uses checked for Shichimi togarashi, each with how strong the evidence is. Tap one to open it.
What is Shichimi togarashi good for?
The main studied uses and how strong the human evidence is for each. Nothing was found that studies the blend itself, so the results are for chili in general, not for shichimi.
Benefits, one by one
Each card is a research question, not a promise. Tap a goal to filter. Open a card to see the studies, doses and limits.
Shichimi togarashi eaten as a food (health effects of the blend)
Not enough evidenceNo study of shichimi togarashi as a whole, for any health outcome, was found. It is a finishing seasoning. The small amount of research that exists is about chili and spicy food in general.
2 studiesReady-mixed jar or shaker; recipes differ by maker and region.
Studies, doses and limits
What the trials found
Searches for the blend returned nothing relevant. The two cooking and encyclopedia sources read describe what is in it and how it is used, and do not describe health effects.
Results
No human study of the blend was found.
Why this rating
No study of the blend exists in the sources read, so nothing can be rated.
Form and dose studied
Ready-mixed jar or shaker; recipes differ by maker and region.
Who was studied
Not studied.
Limits
Absence of studies is not proof of no effect and not proof of safety. See the Safety tab for sesame, poppy seed, heat and lead.
Why researchers looked
People ask whether a seven-spice chili blend does anything for health.
Traditional use
In Japan it is a table seasoning shaken on noodle soups, rice bowls and grilled food, and has been made since at least the 17th century (Wikipedia). Long use as food is not proof of any health effect.
Proposed mechanism Unknown
Not applicable: nothing was found that studies the blend.
A proposed mechanism does not show that the effect happens in people.
Often contains sesame. See the Safety tab.
Chili and spicy food, general health (summary of reviews, chili not the blend)
Mixed findingsAn umbrella review of 11 reviews called the health effect of spicy food and chili peppers unclear. Some analyses linked them to lower risk of death and heart disease, and others linked them to higher risk of some stomach, food-pipe and gallbladder cancers. This is chili in general, not shichimi.
1 studiesSpicy food and chili peppers in general.
Studies, doses and limits
What the trials found
An umbrella review of 11 systematic reviews and meta-analyses (27 findings).
Results
The authors call the overall effect unclear. They report direct links with esophageal, gastric and gallbladder cancer, and negative (lower-risk) links with metabolism, mortality and cardiovascular disease. A non-linear link between capsaicin intake and gastric cancer risk was found. They say eating spicy food is typically safe but that high-quality proof is lacking.
Effect sizes as reported
No pooled numbers in the abstract.
Why this rating
Built from observational studies, with links in both directions, and the abstract gives no certainty grades. Not about a blend containing sesame, sansho and orange peel.
Form and dose studied
Spicy food and chili peppers in general.
Who was studied
Adults in many world regions; the authors say regional context matters.
Limits
Abstract only was read. Chili eaten in other cuisines is not the same as a small shake of shichimi at the table.
Why researchers looked
Chili is the main ingredient of the blend, and chili eating has been studied around the world.
Traditional use
Red chili is the main ingredient and gives the heat (Wikipedia).
Proposed mechanism Hypothesis
The authors point to capsaicin, the heat compound, as the likely reason for potential effects. Not established.
A proposed mechanism does not show that the effect happens in people.
See the Safety tab for heat and stomach irritation.
Eating spicy (chili) food often and risk of death (observational, chili not the blend)
Low certaintyIn a large Chinese study of about 487,000 adults, people who ate spicy food 6 or 7 days a week had a 14% lower relative risk of dying over a median of 7.2 years than people who ate it less than once a week. This is an observational link in a chili-eating population. Shichimi was not studied.
2 studiesChili-containing food in Chinese diets. Not shichimi.
Studies, doses and limits
What the trials found
The China Kadoorie Biobank cohort followed 199,293 men and 288,082 women aged 30 to 79 for a median of 7.2 years. Spicy food frequency was self-reported once at the start.
Results
Adjusted hazard ratios for death were 0.90, 0.86 and 0.86 for 1 or 2, 3 to 5 and 6 or 7 days a week compared with less than once a week. Inverse links were also seen for deaths from cancer, ischemic heart disease and respiratory disease. The link was stronger in people who did not drink alcohol.
Effect sizes as reported
HR 0.86 (95% CI 0.82 to 0.90) for 6 or 7 days a week.
Why this rating
Observational data from one country, a single self-report of spicy food (mainly chili), and the usual risk that other differences between people explain the link. Not about this blend.
Form and dose studied
Chili-containing food in Chinese diets. Not shichimi.
Who was studied
Adults aged 30 to 79 in China.
Limits
Eating patterns differ between countries. The umbrella review on the Benefits tab found links in both directions for chili.
Why researchers looked
Red chili is the main ingredient of the blend, and chili-heavy diets have been studied for long-term health.
Traditional use
Shichimi is a small, flavour-giving shake on food rather than a chili-heavy dish (sources describe it as a finishing seasoning).
Proposed mechanism Unknown
Not established. The study cannot show that spicy food caused the difference.
A proposed mechanism does not show that the effect happens in people.
Very hot food can upset some stomachs (MSK lists stomach irritation for cayenne).
Connections to the rest of health
How Shichimi togarashi connects to the rest of our health knowledge graph. Every link says what kind of connection it is. A safety link (for example to the liver) is a warning, not a benefit. A study that merely mentions a topic never creates a benefit link.
Explore every connection: goals, body systems, organs, symptoms, genes
B. Body systems
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Digestive System | Biological association | Not enough evidence | Studied for: Shichimi togarashi eaten as a food (health effects of the blend) Studied for: Chili and spicy food, general health (summary of reviews, chili not the blend) | 9 7 2 |
| Cardiovascular System | Biological association | Mixed findings | Studied for: Chili and spicy food, general health (summary of reviews, chili not the blend) Studied for: Eating spicy (chili) food often and risk of death (observational, chili not the blend) | 2 3 8 |
E. Health conditions
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Food allergy | Documented risk | Sesame is a typical ingredient; read the label. Preparation or compound: Sesame (and sometimes other seeds) in a product |
5 9 | |
| Lead poisoning | Documented risk | A CDC report found lead in some spice products; shichimi is not named. Preparation or compound: Lead in some ground spices |
1 |
L. Active compounds
| Connected to | Kind of connection | Evidence status | Context | Studies |
|---|---|---|---|---|
| Capsaicin (heat from red chili) | Biological association | Human | Gives heat; the compound behind chili research in the umbrella review. Preparation or compound: Chili fruit |
2 |
Each connection is stored with the ingredient, the connected record, the kind of connection, the evidence status, the supporting studies, the preparation or compound involved, and a review date (last reviewed October 26, 2026).
Evidence at a glance: what the research found for 3 outcomes
Each outcome below is one thing researchers measured. Certainty is how far the evidence can be trusted, not how well it works. The full studies are on the next tab.
The evidence
The research centre for Shichimi togarashi. Every record here was checked against PubMed or the publisher's page; we never list a study we have not verified.
Evidence by outcome
Bars show how many studies we found for each outcome, not how well it works. People are added up across trials only (reviews are not added, to avoid double counting).
How we rate evidence
High certainty
Several well-run trials or reviews agree; further research is unlikely to change the picture much.
Moderate certainty
Good trials point the same way, but some doubt remains.
Low certainty
Small, short or inconsistent trials. The finding could change with better research.
Very low certainty
Very little or very weak human data. Treat as a possibility only.
Mixed findings
Trials or reviews disagree with each other.
Not enough evidence
Not enough human research to say either way.
Evidence against
Good research found no benefit, or found harm.
We take the reviewers' own risk-of-bias and GRADE statements where they exist, and otherwise judge from study size, design, consistency, directness and whether a product matches what is sold. Many publications do not make evidence high. Method note: We started from the existing page, re-opened its sources (Wikipedia, Just One Cookbook, FDA, EFSA, Memorial Sloan Kettering and the FDA spice update) and read PubMed abstracts for the studies. Only abstracts were read for the research papers. Little research exists on the blend itself, so this page is smaller than most. What we could not verify is in the research gaps.
Study library: every study we checked 9
| Study | Design | People | Product, dose, length | Result |
|---|---|---|---|---|
| Angelon-Gaetz 2018 Lead in Spices, Herbal Remedies, and Ceremonial Powders Sampled from Home Investigations for Children with Elevated Blood Lead Levels - North Carolina, 2011-2018. MMWR Morb Mortal Wkly Rep · PMID 30462630 · DOI |
Surveillance report n/a |
59 properties investigated for 61 children with raised blood lead in North Carolina | Spices, herbal remedies and ceremonial powders sampled from the homes Not shichimi Not given as advice January 2011 to January 2018 |
More than one fourth (28.8%) of the spices, herbal remedies and ceremonial powders sampled from these homes contained 1 mg/kg lead or more. The authors say setting a national maximum limit for lead in spices and herbal remedies might further reduce exposure. 28.8% of samples at or above 1 mg/kg (all product types together) Methods, limits and fundingOutcomes: Lead in the samples Limitations: Abstract read for this page. Samples came from homes of children who already had raised blood lead, not from a random sample of shops; shichimi is not named in the abstract. Funding and conflicts: No conflicts disclosed. Read: abstract |
| Ao 2022 Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review. Mol Nutr Food Res · PMID 36111960 · DOI |
Umbrella review of systematic reviews and meta analyses |
11 systematic reviews and meta-analyses with 27 findings (human) | Spicy food and chili pepper eating (capsaicin-containing foods) Not the shichimi blend Not given as advice See abstract · vs See abstract |
The authors say the health effect of spicy food and chili peppers is unclear. Direct links were found with esophageal, gastric and gallbladder cancer. Negative (lower-risk) links were reported for metabolism, mortality and cardiovascular disease. A non-linear link between capsaicin intake and gastric cancer risk was found. They call spicy food and chili peppers typically safe but say high-quality proof is needed to confirm that. No pooled numbers in the abstract. Methods, limits and fundingOutcomes: Cancer, metabolism, mortality, cardiovascular disease Limitations: Abstract only was read. Built on observational studies; context differs by world region; it is about chili and spicy food, not shichimi. Funding and conflicts: Authors declare no conflict of interest. Research Support, Non-U.S. Gov't. Read: abstract |
| Lv 2015 Consumption of spicy foods and total and cause specific mortality: population based cohort study. BMJ · PMID 26242395 · DOI |
Prospective cohort |
487375 199,293 men and 288,082 women aged 30 to 79 in 10 areas of China (China Kadoorie Biobank) |
Self-reported spicy food eating frequency Not the shichimi blend Not given as advice Median 7.2 years follow-up · vs Less than once a week |
Adjusted hazard ratios for death were 0.90 (95% CI 0.84 to 0.96), 0.86 (0.80 to 0.92) and 0.86 (0.82 to 0.90) for spicy food 1 or 2, 3 to 5 and 6 or 7 days a week compared with less than once a week; the authors describe a 14% relative risk reduction for 6 or 7 days. The link was stronger in people who did not drink alcohol. Inverse links were also seen for deaths from cancer, ischemic heart disease and respiratory disease. HR 0.86 (0.82 to 0.90) for 6 or 7 days a week versus less than once a week Methods, limits and fundingOutcomes: Total and cause-specific death Limitations: Observational; food frequency self-reported once at the start; spicy food in this cohort is mostly chili in Chinese diets, not shichimi. Spicy-food eaters may differ in other ways. Funding and conflicts: Authors declare no support from any organisation for the submitted work and no relevant financial relationships. Research Support, N.I.H., Extramural; Non-U.S. Gov't. Read: abstract |
| s-efsa-poppy EFSA: Opium alkaloids in poppy seeds: assessment updated (16 May 2018) · Source |
Regulator news item n/a |
Methods, limits and fundingRead: full-text | ||
| s-fda-sesame FDA: The FASTER Act - sesame is the ninth major food allergen · Source |
Regulator page n/a |
Methods, limits and fundingRead: full-text | ||
| s-fda-spice-salmonella FDA: Updates spice risk profile, adds information about lower Salmonella prevalence in retail products (15 Feb 2018) · Source |
Regulator update n/a |
Methods, limits and fundingRead: full-text | ||
| s-joc-shichimi Just One Cookbook: Shichimi Togarashi (Japanese Seven Spice) · Source |
Cooking publication n/a |
Methods, limits and fundingRead: full-text | ||
| s-msk-cayenne Memorial Sloan Kettering Cancer Center: About Herbs, Cayenne · Source |
Patient information page n/a |
Methods, limits and fundingRead: full-text | ||
| s-wiki-shichimi Wikipedia: Shichimi · Source |
Encyclopedia n/a |
Methods, limits and fundingRead: full-text |
What we do not know yet
- No study of shichimi togarashi as a blend was found for any health outcome.
- No nutrition entry or product label for the blend was read, so nutrients per teaspoon and salt content are not known from these sources.
- No source covers the blend in pregnancy, breastfeeding or childhood.
- No source covers nori (iodine), hemp seed, sansho or orange peel in this blend.
- The lead report does not name shichimi and its samples were not a random shop sample.
How new research is added
New studies are found by a saved PubMed search and placed in a review queue before the page changes.
Lab markers
What changed in blood or saliva tests during trials. A changed number is not the same as feeling or being healthier, and we give no "normal ranges".
Safety
What studies and official sources say about side effects, medicines and who should check first. Each point shows what kind of evidence it comes from.
Main points to know 4
- Sesame is a typical ingredient and a major allergen. Both cooking and encyclopedia sources list black or white sesame seeds in the blend. The FDA says sesame must be labeled as an allergen on packaged foods since 1 January 2023, including when it is part of a spice mix, but also that not every product on the shelf was updated at once. If you have a sesame allergy, read the label every time and ask the maker if unsure. Authoritative guidance 9 7 5
- Poppy seed can carry opium alkaloids. Poppy seed is listed in some versions of the blend. EFSA says its safe level for morphine and codeine together may be exceeded by people eating large amounts of poppy seed or foods with unprocessed poppy seed, and that washing, heat and grinding may reduce the alkaloids by 25 to 100%. EFSA says there are few reports of harm from poppy seeds in food. Poppy is only one minor part of some blends, and no source read ties a case to shichimi. Authoritative guidance 4 9
- Heat can irritate. The main ingredient is ground red chili. Memorial Sloan Kettering lists sweating, eye or nose irritation, stomach irritation and stomach pain as side effects of cayenne, a chili product. That page is about cayenne as a herb, not a shake of shichimi, but it shows what chili heat can do to a sensitive stomach, eyes or nose. Authoritative guidance 8
- Lead has been found in some ground spices; shichimi was not tested. A CDC report from North Carolina found 28.8% of spices, herbal remedies and ceremonial powders from homes of children with raised blood lead held 1 mg/kg or more. The samples came from those homes, not from a random sample of shops, and shichimi is not named in the abstract. Market survey 1
Side effects 3
| Effect | How often | Severity and recovery | Evidence |
|---|---|---|---|
| Allergic reaction to sesame (or other seed in the blend) Only if the particular product contains the allergen. Seek urgent help for trouble breathing or swelling. | Not found for this blend. | can be serious Not stated | Authoritative guidance 5 |
| Mouth, stomach, eye or nose irritation from chili The source is about cayenne, not the blend. | Not given. | mild to moderate Not stated | Authoritative guidance 8 |
| Morphine-like effects after large amounts of unprocessed poppy seed Applies to poppy seed itself; the amount in a shake of shichimi was not measured in any source read. | EFSA: few reports from food. | depends on amount Not stated | Authoritative guidance 4 |
Liver
No liver or kidney problem linked to shichimi togarashi was found in the sources read.
This is a safety connection. It is not evidence that Shichimi togarashi supports liver health.
Medicines and supplements 1
| With | Why it matters | Importance | Evidence | What to do |
|---|---|---|---|---|
| Prescription and over-the-counter medicines prescription | No interaction study of the blend was found. MSK advises avoiding concentrated capsaicin with cyclosporin and says capsaicin may affect blood pressure medicines. Those statements are about cayenne as a herb or supplement, not a shake of shichimi. | Animal and guidance Not enough evidence 8 | If you take medicine, especially cyclosporin or blood pressure medicine, ask a pharmacist. |
Who should check first 4
| Situation | Advice | Evidence |
|---|---|---|
| Known allergy to sesame or another seed | Read the full ingredient list and the "contains" line, or ask the maker. A blend without sesame may exist, but check each product. | Authoritative guidance 5 |
| Pregnancy and breastfeeding | No source covers shichimi. MSK says cayenne should be avoided in pregnancy and breastfeeding because of dermatitis in nursing infants; that is about cayenne as a herb. EFSA names pregnant women as more sensitive to morphine, which matters only for large amounts of poppy seed. Ask your midwife or doctor. | Guidance by analogy 8 4 |
| Young children | No source covers shichimi for children. Heat may bother young children. Ask a paediatrician. | Gap |
| High blood pressure or heart conditions | MSK says to talk to a healthcare provider before using cayenne if you have these conditions. That page is about cayenne as a herb. | Authoritative guidance 8 |
Overdose, product quality and regulators
Summary. No toxicity of the blend itself was found in the sources read. The documented concerns are allergy, chili heat, poppy-seed alkaloids in large amounts, and possible lead or germs in some ground spices.
Human doses studied. No source gives an unsafe amount of the blend.
High dose or long term signals. The chili umbrella review (see Evidence) found links with some cancers in some analyses; it is chili in general, with unclear meaning.
Genotoxicity. Not researched.
Dried spices can carry lead and germs. Two sources were read; neither names shichimi.
Lead. 28.8% of spices, herbal remedies and ceremonial powders sampled from homes of children with raised blood lead held 1 mg/kg or more. The report says a national limit might reduce exposure. 1
Salmonella. The FDA found Salmonella in 11 types of packaged retail dried spices; except for dehydrated garlic and basil, prevalence was significantly lower in retail samples than in imported shipments, and many spices get a germ-reducing treatment before sale. Shichimi is not named. 6
Hemp seed, nori, sansho. No source read covers contamination of these ingredients in the blend.
| Body | Action | Date |
|---|---|---|
| FDA (United States) | Sesame is a major food allergen and must be labeled on packaged foods and supplements since 1 January 2023; a spice mix with sesame is shown with a Contains statement. source | 2026-10-26 (page read; law in effect 2023-01-01) |
| EFSA (European Union) | Safe level (acute reference dose) of 10 micrograms per kg body weight for morphine and codeine together from poppy seeds; may be exceeded by large amounts of seeds or foods with unprocessed poppy seeds. source | 2018-05-16 |
| CDC (MMWR report) (United States) | A 2018 report says setting a national maximum limit for lead in spices might reduce exposure. source | 2018-11-23 |
When to get medical help
- Trouble breathing, swelling of the lips, tongue or throat, or widespread hives after eating a seasoned food: call your emergency number.
- A child with raised blood lead or signs such as unusual tiredness, belly pain or developmental concerns: talk to a doctor.
Stop using the product and contact a clinician or emergency service. In the US, Poison Control is 1-800-222-1222.
General information only, not medical advice. Ask a clinician or pharmacist before use, especially with medicines, in pregnancy or with a health condition. See the Natural Remedy Safety guide.
Frequently asked questions
What is shichimi togarashi?
Is shichimi the same as nanami togarashi?
Wikipedia says the two names mean substantively the same mixture, with nanami often used as a brand name in the US because it is easier to say. Ichimi togarashi is different: it is chili only.
What does it taste like?
Just One Cookbook describes it as subtly citrusy, spicy and nutty, with an umami depth. The heat comes from the red chili.
What is it used on?
Does it contain sesame?
Does it contain poppy seed?
Is it good for your health?
Is it safe in pregnancy or for children?
No source read covers the blend. Heat may bother young children, and MSK advises avoiding cayenne as a herb in pregnancy and breastfeeding. Ask your midwife, doctor or paediatrician.
Can it interact with medicines?
No interaction study of the blend was found. For concentrated cayenne, MSK advises avoiding capsaicin with cyclosporin. Ask a pharmacist if you are unsure.
Is there lead in spice blends?
A CDC report found lead at or above 1 mg/kg in 28.8% of spices, herbal remedies and ceremonial powders from homes of children with raised blood lead. Shichimi is not named, and the samples were not a random shop sample.
Explore by health goal
Editorial transparency
- Written by
- AlternativeMed editorial team. Research compiled with AI assistance, then checked against the sources listed.
- Medical review
- None. This page has not been reviewed by a physician or pharmacist.
- First published
- 2026-10-26
- Last substantive update
- 2026-10-26
- How we research
- We started from the existing page, re-opened its sources (Wikipedia, Just One Cookbook, FDA, EFSA, Memorial Sloan Kettering and the FDA spice update) and read PubMed abstracts for the studies. Only abstracts were read for the research papers. Little research exists on the blend itself, so this page is smaller than most. What we could not verify is in the research gaps.
- How we rate evidence
- See "How we rate evidence" in the Evidence tab.
- Independence
- No product is promoted on this page. No affiliate links are shown.
Sources 9
Each source was opened and checked. Where we read only the abstract, it says so. The small numbers in the text point here.
- Angelon-Gaetz KA, Klaus C, Chaudhry EA, Bean DK. Lead in Spices, Herbal Remedies, and Ceremonial Powders Sampled from Home Investigations for Children with Elevated Blood Lead Levels - North Carolina, 2011-2018.. MMWR Morb Mortal Wkly Rep. 2018. PMID 30462630. DOI 10.15585/mmwr.mm6746a2. (abstract)
- Ao Z, Huang Z, Liu H. Spicy Food and Chili Peppers and Multiple Health Outcomes: Umbrella Review.. Mol Nutr Food Res. 2022. PMID 36111960. DOI 10.1002/mnfr.202200167. (abstract)
- Lv J, Qi L, Yu C, et al.. Consumption of spicy foods and total and cause specific mortality: population based cohort study.. BMJ. 2015. PMID 26242395. DOI 10.1136/bmj.h3942. (abstract)
- . EFSA: Opium alkaloids in poppy seeds: assessment updated (16 May 2018). . . (full-text)
- . FDA: The FASTER Act - sesame is the ninth major food allergen. . . (full-text)
- . FDA: Updates spice risk profile, adds information about lower Salmonella prevalence in retail products (15 Feb 2018). . . (full-text)
- . Just One Cookbook: Shichimi Togarashi (Japanese Seven Spice). . . (full-text)
- . Memorial Sloan Kettering Cancer Center: About Herbs, Cayenne. . . (full-text)
- . Wikipedia: Shichimi. . . (full-text)
Where to buy
Check the label first. Whatever you buy, look for these:
- Whole or ground: whole spices keep their flavor longer
- The origin and a packed-on or best-by date for freshness
- Organic or non-irradiated labeling if that matters to you
- A resealable, airtight container
Talk to a pharmacist or doctor before you start any supplement, especially if you take medicines. See the Safety tab for interactions.
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