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Scientific name: Plukenetia volubilis

 

Sacha Inchi oil. The name probably doesn't tell you anything, and yet it is one of the vegetable oils with the highest content of Omega 3 and Omega 6, two families of protective fatty acids that promote the so-called good cholesterol.

 

Its scientific name: Plukenetia Volubilis Linnaeus. It is also known as Inca peanut oil. Its name derives from two Quechua words: Sacha, which means wild, and Inchi, whose term refers to the peanuts it produces. It is cold extracted from the almond of a plant endemic to the Amazon region of Ecuador and Peru, it is a climbing plant that bears star-shaped fruits.

 

The Sacha Inchi is an endemic species of the Ecuadorian Amazon that produces seeds with a high content of Omega fatty acids. A discreet, subtle oil that has been used since ancient times by the indigenous communities of the Amazon region, both in their diet and for skin care. As it is very fragile, it cannot withstand high temperatures, so in the kitchen, it is used to dress salads or other foods, but always at room temperature. It has a light amber colour and its discreet flavour is reminiscent of beans, with some hints of hazelnut.

 

Rich in Omega 3 and Omega 6 Its nutritional characteristics are extremely interesting due to its high content of polyunsaturated fatty acids from the Omega 3 and Omega 6 family: up to 48% Omega 3 (particularly alpha-linolenic acid (ALA), and 36% Omega 6 ( especially linoleic acid). Sacha Inchi oil also contains antioxidants such as vitamin A and E. Antioxidants are molecules capable of slowing down or preventing the oxidation of other molecules.