Sacha Inchi
Plukenetia volubilis · Inca-pinda · sacha peanut
Sacha Inchi: what every chef needs to know
Open any well-stocked walk-in and chances are you will find Sacha Inchi — a fat-rich star-shaped seed native to the Amazon basin of Peru and Colombia, used for centuries by indigenous Amazonian peoples. The seeds contain an exceptionally high level of omega-3 fatty acids (ALA, approximately 17g/100g in roasted seeds), omega-6 (linoleic acid) and omega-9. The protein content (27g/100g) is comparable to quinoa and significantly higher than most nuts. In commercial kitchens sacha inchi is available as whole roasted seeds (lightly nutty, slightly bitter flavour), as oil (one of the richest plant-based ALA sources) or as ground powder. The roasted seed is a functional ingredient for granola blends, salad garnishes and trail mixes in health-focused and fusion cuisine. The flavour is milder than almonds, with a slightly bitter finish that intensifies with over-roasting. Sacha inchi is NOT an EU-14 allergen, but cross-reactivity with peanuts and tree nuts has been described in the literature; for allergy-sensitive guests: communicate clearly on the menu.
Sacha Inchi: nutritional values per 100g (geroosterd zaad)
Based on unprocessed product. Source: USDA FoodData Central (sacha inchi seeds, geroosterd) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: USDA FoodData Central (sacha inchi seeds, geroosterd).
Sacha Inchi: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
Traditional Peruvian mix of roasted sacha inchi seeds with dried camu-camu, quinoa crunch and cacao nibs; used as an energy source and as a premium snack in haute cuisine.
modern Peruvian Nikkei ceviche where crispy roasted sacha inchi replaces the Jerusalem artichoke chip as garnish for extra texture and nutritional value.
Fusion breakfast granola where sacha inchi partially replaces macadamia nuts for an omega-3-rich variant; lightly roasted for a crunchy texture in yoghurt.
Sacha Inchi: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Toast raw seeds on parchment with sea salt, turning regularly; over-toasting produces bitter flavours — golden brown is optimal.
Roughly chop for a salad topping; the slight bitterness pairs well with bitter leaves such as rocket and chicory.
Maal sacha-inchi poeder of dried seed and mix in smoothie, granola of proteïnerijke dressings; add not later to than just before serve
Sacha Inchi: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Sacha Inchi: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Sacha inchi originates from Peru and the Amazon and is harvested year-round in tropical climates. As a dried or processed product it is available year-round via import.
Sacha Inchi: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Sacha Inchi: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
The fresh, gooseberry-like acidity of Sauvignon blanc complements the slightly bitter, nutty flavour of sacha inchi in salads and ceviche preparations without overpowering.
- Marlborough Sauvignon Blanc
- Sancerre AOC
- Pouilly-Fumé AOC
The light, delicate structure of Riesling Kabinett with a hint of residual sweetness pairs with the subtle bitterness and nutty profile of sacha inchi in granola and light fusion dishes.
- Mosel Kabinett
- Rheingau Kabinett
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Sacha Inchi
At what temperature should you store Sacha Inchi?
Store Sacha Inchi at 15-20°C dry and dark, airtight, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Sacha Inchi professionally?
The primary professional technique for Sacha Inchi is Roasting for snack/topping at 160°C for 8-10 min. Always verify core temperature with a calibrated probe thermometer.
Does Sacha Inchi contain allergens?
Sacha Inchi is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
What is the nutritional value of Sacha Inchi?
Sacha Inchi provides 556 kcal, 27g protein and 48g fat per 100g raw product. Source: USDA FoodData Central (sacha inchi seeds, geroosterd).
When is Sacha Inchi in season?
Sacha Inchi is in season in Northern Europe during Jan, Feb, Mar, Apr, May, Jun. Availability varies by climate zone and import market.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
Limitation of liability
KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
All information is subject to the KitchenNmbrs Terms and Conditions.
Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
