Sacha Inchi also known as the "Inca Peanut", is a plant native to the Amazon of Peru which produces a unique seed . It is a rich vegetable source of Omega 3 essential fatty acids, containing 48% which are essential to our health.

The knowledge of this plant has been limited per centuries to the Amazon Natives and it was consumed by the old Peruvians of the culture Mochica - previous to the empire of the Inca, Its image appears on pottery found in Inca and pre-Inca tombs.

The plant is a hermaphrodite small plant with tiny flowers that produces a small pod , bright green when young and dark brown when mature. The pod usually has 4 lobes - each one containing a seed .

The first scientific mention of Sacha Inchi or Plukenitia Volubilis L. was made in 1980 due to the fat and protein content found by the scientist of Cornell University. That's when the world put its eyes on Sacha Inchi. It was demonstrated that Sacha Inchi's seeds have elevated protein (33%) and oil (49%) content levels. Therefore it was recognized as one of the richest natural nutrients. Sacha Inchi has the highest levels of Omega 3 known.

Sacha Inchi oil has a combined higher concentration and balance of both known essential fatty acids: Alpha linolenic (Omega 3), and Alpha linoleic (Omega 6) Its known concentration of Omega 3 is on average 48% while the concentration of Omega 6 is on average 35%. It is rich in vitamin A and E.

The oil is to be used in cooking in order to preserve its nutritional value. It is to be eaten with salads, shakes, added to main dishes, etc.