Roasted and salted Sacha Inchi seeds
A balanced and healthy peanut, pistachio and cashew substitute for your snacks and appetizers!
A healthy and greedy nut as an aperitif, it is possible with the seed of Sacha Inchi! Described as having a taste similar to that of almonds by the first explorers of South America, it is delicious roasted!
Allergen free, very well balanced, rich in proteins and omega 3 and 6, it will replace peanuts, pistachios and others as an aperitif!
What is Sacha Inchi?
The Sacha Inchi is also known as the Sacha peanut, the mountain peanut, the Inca nut or the Inca-arachid.
Native to the tropical zones of South America, the Sacha Inchi (Plukenetia volubilis L.) is a liana that can reach up to 6m high. Its fruit resembles a flower, similar to the star anise, and each of its 4 to 7 capsules contains a seed.
Its cultivation began in the pre-Inca period, some 3000 to 5000 years ago.
A super-food that deserves to be known!
The richness of this nut is surprising: a real concentration of oil and proteins, it has a very good balance of fatty acids, and a perfect assimilation.
Its complete protein content, easily assimilated, makes it the ideal nut for vegetarian and vegan diets.
The Sacha Inchi seed is very rich in vitamin A and vitamin E.
Compared to other oilseeds, Sacha Inchi oil contains :
- 48% omega 3 (compared to 0.6% for pistachios, 0.4% for cashew nuts)
- 36% omega 6 (compared to 68.9% for sunflower seeds, 33.2% for peanuts, 31% for pistachios, 17.3% for cashew nuts)
- 24.7% protein (compared to 25.8% for peanuts, 20.8% for sunflower seeds, 18.3% for linseed, 17.3% for sesame seeds).
Sacha Inchi also contains 6% monounsaturated fatty acids, essential for the prevention of cardiovascular and diabetic risks.
Finally, the Sacha Inchi nut is, unlike its peanut, almond, pistachio and other cashew nut cousins, free of allergens!
How to use it?
With its taste between those of peanut and sesame, with the sweetness of almond, it goes everywhere!
- Like it as an aperitif, replacing peanuts and cashew nuts. Allergen-free and with a higher content of essential fatty acids, it will satisfy all your cravings!
- Once crushed, as a breading for your appetizers (shrimps)
- With chicken or other poultry, as a substitute for peanuts, in a curry or for skewers. It goes very well with coconut milk!
- With other meats, in a caramelized pork or beef with sacha inchi and plantain bananas
- With seafood, such as a tuna curry with ginger sauce, with a sprinkled sacha inchi and some raisins, or in your spring rolls.
- With vegetables, to bring crunchiness to your raw vegetable salads, in your cakes and quiches, or to spice up a soup with its sharp flavour!
- In desserts, in ice cream, in chocolate rocks or in a banana smoothie, coated with caramel!
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