Our Sacha inchi oil qualities
We carry Sacha inchi oil in the following qualities for you
|Sacha Inchi oil cold pressed|
|Organic sacha inchi oil cold pressed|
The Inca nut
Sacha Inchi oil is extracted from the Inca nut, also called peanut and mountain peanut. The Inca nut belongs to the spurge family and is a perennial climbing plant with hairy leaves. It grows on a grass-green, herbaceous climbing plant that quickly reaches a height of several meters. The fruits have a diameter of 3 to 5 cm, are star-shaped and initially grass-green. When they reach maturity, the colour changes from grass green to dark brown. Then the fruit pops open and the star-shaped, star-anise-like, hard-shelled nut appears. The nut contains four to six seed capsules, each containing one seed. After the nuts have been harvested by hand and dried in the sun, the seed capsules burst open and the flat round nut kernel with a dark brown shell and pure white interior falls out.
The plant thrives best at temperatures between 10°C and 36°C. The plant also needs enough water, which is why it grows mainly near rivers. Under good conditions, the seed germinates two weeks after sowing. Three to five months later the plant starts to flower.
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Cultivation & yield
The Inca nut grows in the headwaters of the Amazon 1000 - 2000 m above sea level, mainly in Peru. It is also cultivated in South-East Asia.
Background / History
The plant originally comes from tropical, northern South America, where it has been revered for its high nutritional value for over 3000 years.
The name Sacha Inchi comes from the Peruvian natives and means "hill peanut". Indigenous tribes of the Peruvian Andes still use the oil as a cosmetic. They mix it with flour and use it for muscle ache and rheumatic complaints.
General durability: drum 18 months, canister 6 months
Nutritional values & composition
|Nutritional value||(per 100 g)|
|Energy||3700 kJ / 900 kcal|
|Saturated fatty acids||8 g|
|Monounsaturated fatty acids||11 g|
|Polyunsaturated fatty acids||81 g|
Fatty acid ratio
|C18:1 Oleic acid||min. 10 %|
|C18:2 Linoleic acid||min. 31 %|
|C18:3 Linolenic acid||min. 40 %|