History Of Sacha Inchi
Sacha Inchi is a Peruvian crop that was first cultivated by pre-Inca civilizations such as the Mochica and Chimu civilizations between 3000 and 5000 years ago. The use of this plant during this time period is confirmed by ceramics from this era. Sacha Inchi was later grown and consumed by the Chancas and then the Incas.
In his book “Royal Commentaries of the Incas,” published in Lisbon, Portugal in 1609, Peruvian chronicler Garcilaso de la Vega (1539-1616) wrote the following about Sacha Inchi:
“There is another fruit that grows under the soil, and that is what the Indians call ínchic, and the Spanish call peanuts (all the names that the Spaniards put for the Peruvian fruit and legummes, are from the language of Barlovento Island, which they have introduced to their Spanish tongue, and which we eat); the almond is very similar, in marrow and taste, to the almond; if eaten raw it offends the head, and if toasted, it is tasty and nutritious; with honey, it makes a good turrón; in addition, a very good oil is extracted from the ínchic to cure many diseases. “
In 1990, C.R. Valles published an analysis of Sacha Inchi’s suitability as a food and in 1992 B.R Hamaker et al published their analysis of the use of Sacha Inchi as a food by the various tribal groups of the Amazonian region.
Sacha Inchi is used as Cholesterol Free Sacha Inchi Powder, which is high in protein and essential fatty acids and has a mild, umami-packed flavor. Moreover, nuts can be consumed as a snack, added to salads and other dishes, or processed into edible seed oil or protein powder. https://dietangel.com.my/product/organic-sacha-inchi-powder-200g/