BEWIT Sacha inchi oil, BIO

Sacha Inchi oil BIO pleasant taste

The exclusivity of this unconventional Sacha Inchi oil lies in its unexpected properties and extraordinary nutritional value, for which it is renowned worldwide. Its pleasant taste makes it great in salads, spreads, marinades, dips and many other cold dishes. To replenish valuable phytonutrients, it can also be eaten directly „by the spoonful“.

History

As early as 3,000 years ago

Sacha Inchi (Plukenetia volubilis) is a climbing plant native to the South American Amazon. The beneficial effects of the seeds of this plant were already used by the ancient Incas, as early as 3,000 years ago [1, 2]

Processing process

Cold pressed

Sacha Inchi oil is extracted from the seeds of the Peruvian Sacha Inchi plant (Plukenetia Volubilis), in the most gentle way, by cold pressing. The maximum content of vitamins and valuable phytonutrients is preserved in this way.

Ingredients

Oil of life

Essential fatty acids, vitamins A and E, valuable phytonutrients – these are the reasons to include Sacha Inchi oil in your diet. In addition, despite its high content of essential omega-3 fatty acids, it has a pleasant taste. No wonder this Amazonian miracle is often referred to as the "oil of life ". [1, 2]

Use

In salads, spreads, dips and marinades

Sacha Inchi oil is characterized by its pleasant taste and less pronounced aroma. It is used exclusively in cold food preparation, as its beneficial substances are sensitive to high temperatures. It is excellent in vegetable salads, spreads, dips and marinades. To replenish valuable phytonutrients it can also be eaten directly „by the spoonful “.

Country of origin

Peru

Sources

[1] Goyal, A.; Tanwar, B.; Sihag, M. K.; et al. Sacha inchi (Plukenetia volubilis L.): An emerging source of nutrients, omega-3 fatty acid and phytochemicals. Food Chem. 2022, (373), 1–10.

[2] Kittibunchakul, S.; et al. Evaluation of Sacha Inchi (Plukenetia volubilis L.) By-Products as Valuable and Sustainable Sources of Health Benefits. Horticulturae 2022, (8), 1–12.