Sacha inchi

Historically, sacha inchi held an important place in the diets and agriculture of Amazonian peoples, including the Inca civilization. Today, it is celebrated in Peru and neighboring countries as a traditional food and has gained global recognition as a "superfood." Its rise in health-conscious markets and vegan cuisine reflects both its indigenous heritage and modern appeal, bridging ancient traditions with contemporary wellness trends.

• Sacha inchi seeds contain up to 54% oil, rich in omega-3, omega-6, and omega-9 fatty acids.
• Despite being a seed, it is marketed and consumed worldwide as a nut due to its flavor and nutritional profile.
• Roasting is essential to remove bitter and mildly toxic compounds, making the seeds safe and palatable.
• The plant’s star-shaped fruit is visually distinctive among edible nuts and seeds.

Scientific name: Plukenetia volubilis
Family: Euphorbiaceae
Key traits: Perennial climbing vine; star-shaped fruit with 4–7 seeds; seeds with hard shells and high oil content; thrives in tropical climates and well-drained soils.

Sacha inchi is grown in tropical regions, favoring full sun and well-drained soils. The vine begins fruiting 8–10 months after planting and can yield 2,000–3,000 kg of seeds per hectare annually. Harvest involves collecting mature star-shaped fruits, extracting the seeds, and drying them post-harvest. Roasting is a critical step to remove bitter and mildly toxic compounds, ensuring the seeds are safe and enjoyable for consumption. Integrated pest management is recommended to address susceptibility to fungal diseases and insect pests.

While regional variants in cultivation and seed morphology exist, there are no widely recognized commercial or heritage cultivars of sacha inchi. Modern agricultural efforts in Peru have focused on selecting plants for higher yield and oil content, but formal cultivar names are not commonly used in commerce.

Sacha inchi seeds are exceptionally rich in oil (35–54%), with a high proportion of omega-3, omega-6, and omega-9 fatty acids. They provide plant-based protein, dietary fiber, and essential micronutrients, making them a popular choice for heart health, vegan diets, and functional foods. The oil is especially valued for its mild flavor and nutritional profile.

Sacha inchi is not classified as a major allergen in most regulatory frameworks, but individuals with sensitivities to seeds or nuts should exercise caution. International food safety authorities require labeling of sacha inchi products, especially when processed, to inform consumers about potential allergenicity and the necessity of roasting for safe consumption.

Roasted sacha inchi seeds are enjoyed as a crunchy snack or added to salads, granola, and trail mixes. The oil, with its light flavor and high polyunsaturated fat content, is used in dressings and cold dishes, though it is less suitable for high-temperature cooking. Sacha inchi is also processed into protein powders and supplements, featuring in health foods and vegan recipes worldwide.

Peru is the leading producer of sacha inchi, with cultivation also present in Colombia, Ecuador, and Bolivia. The seeds and oil are exported globally, marketed as health foods, snacks, and nutraceutical ingredients. Sacha inchi is regulated as an edible product, with international standards governing labeling, processing, and safety. Its growing reputation as a "superfood" has expanded its presence in specialty and mainstream markets worldwide.

Sacha inchi is sensitive to waterlogged soils and susceptible to fungal diseases and certain insect pests. While it tolerates moderate drought, integrated pest management is essential for healthy crops. No notable resistances are widely documented, making careful site selection and crop management important for successful cultivation.