Roasted Sacha Inchi with Salt

Sacha inchi is a climbing shrub plant that grows mostly in the Amazon region, especially in Peru (this remains the source with the highest quality) where it has been eaten by the indigenous people for centuries. Other countries are attempting to grow sacha inchi, including South America and the United States, however the same quality and product consistency has not been achieved yet. In tropical locations it generally grows as a vine that’s propped up or supported and produces seeds almost throughout the year. Two years after planting, the vine can produce up to a hundred fruits at a time that will have 400 to 500 seeds a few times a year. The fruit is then picked and can have up to seven oval, dark brown seeds inside (the average is 4 to 5), that are shelled out. It is used as an oil, the seeds can be roasted and eaten, and it can be consumed in a powder form (especially as a plant-based protein). This tiny seed is such an excellent plant-based source of Omega-3 that it has 17 times more Omega-3 per ounce than wild Sockeye salmon. Add in a high amount of tryptophan (an amino acid that is a pre- cursor for your body to make Serotonin — the “feel good” hormone that helps create a positive mood) and fiber, and this superfood is an excellent addition to a SuperLife diet.