Sacha inchi (Plukenetia volubilis), sometimes called the Inca peanut or mountain peanut, is a climbing plant native to the tropical forests of Peru and neighbouring regions of South America. The star-shaped seed pods contain large, flat seeds that have been eaten by Indigenous peoples of the Amazon for thousands of years.
The seeds have a mild, nutty flavour and a slightly crunchy texture when roasted. They are also cold-pressed to produce sacha inchi oil, which has gained attention in the health food market. The seeds and oil are used in snack foods, trail mixes, protein powders, and as a salad oil.
Sacha inchi has become increasingly available internationally over the past decade, including in Australia, where the roasted seeds and oil can be found in health food stores and online retailers. Some trial cultivation has been attempted in tropical Australia, though commercial production remains small.
How it's produced
Sacha inchi is a perennial vine that grows in tropical lowland and mid-altitude forests. It is traditionally grown in small-scale agroforestry systems in Peru, Colombia, and other South American countries, where it climbs through the forest canopy or over trellises. The plant begins producing its distinctive star-shaped pods within a few months of planting and can continue fruiting for years.
The pods are harvested when they dry and turn brown on the vine. The seeds are extracted by hand, then typically roasted at controlled temperatures to remove anti-nutritional compounds and develop their flavour. For oil production, raw seeds are cold-pressed. Most commercial sacha inchi still comes from Peru, where it is grown by smallholder farmers, often as part of reforestation and alternative-crop programs in regions previously used for coca cultivation.
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