Sacha Inchi, the Inca Peanut

Sacha Inchi often referred to as the Inca peanut or wild forest peanut, has been used as ingredients in traditional dishes and herbal remedies in Peru for thousands of years

It is a vine that naturally grows in the Peruvian regions of the Amazon Rainforest.

By roasting the seeds, these crunchy delights are an excellent snack packed with Omega-3 and protein! Their flavor comes close to that of peanuts

Sacha Inchi Oil is produced by cold pressing the seeds.

This process presses the essential fatty acid rich oil from the seeds and leaves the protein dense powder.

The oil can be used for sweet or salty recipes and the (high protein content) powder that remains is toasted lightly (this is essential since the raw seed is inedible) then milled and sieved.

The roasted seeds can be consumed as nuts, and roasted leaves chewed or made into a tea

Sacha inchi is much more than just a pleasant snack food. These seeds are rich in protein, omega 3, 6, and 9, alpha tocopherol vitamin E, carotenoids (vitamin A), and fibre.

This superfood is easily digested and unlikely to cause allergies or irritation.

The oil is also available. It has a similar flavor to olive oil, just slightly lighter and nuttier, but it contains more protein and omega 3

© 2018 Wessel Woortman

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