Sacha Inchi, also known as the Inca Peanut, is a rapid growing hermaphrodite climbing plant. 

Grown in the Peruvian Amazon for thousands of years, it is believed to have been first discovered by the Incas and Pre-Inca civilizations. Proof of its discovery and use has been found in the graphics on pottery in the tombs of the Mochica and Chimu cultures.

These ancient cultures ate the toasted nut of the Sacha Inchi for nutrition, energy prior to a day of hard work or before going in to battle and after a day of work or war to recuperate, reducing aching muscles and joints. 

The women of these cultures would mix the oil of the seeds with flour and make a special cream to revitalize and rejuvenate the skin to maintain a youthful appearance.

The plant of the Sacha Inchi grows a fruit 3 to 5 inches in diameter, green in color and consists of 4 to 7 lobes. When the fruit is “ripe”, it turns brown. Each lobe contains a seed.

The seeds are then extracted from the lobes. The hard layer of the seed is broken from the seed to retrieve the nut. The nut is then cold pressed to extract the oil or toasted, for a nutritious snack.

One of the first scientific sources to mention Sacha Inchi was Cornell University. In the 1980's, Cornell University Scientists demonstrated that the seeds of Sacha Inchi had a high content of Omega 3 (48.6%) and Omega 6 (36.8%).

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Nutritional Value of Sacha Inchi

The oil and the roasted nuts of the Sacha Inchi has the richest known vegetable source of Omega 3 (up to 51%) and Omega 6 (up to 37%) in the world. Sacha Inchi is also rich in protein, Vitamin A and Vitamin E.

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