Sacha inchi - ถั่วอินคา (thua inka) - Plukenetia volubilis

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Sacha inchi - ถั่วอินคา (thua inka) - Plukenetia volubilis

Sacha inchi, also known as Inca peanuts or montaña peanuts (scientific name: Plukenetia volubilis), is a plant native to the rainforests of South America, particularly Peru. It has been cultivated for centuries for its nutritious seeds. In recent years, Sacha inchi has gained popularity worldwide due to its impressive health benefits.

Sacha inchi in Thailand

Thailand is one of the countries in Southeast Asia where Sacha inchi is grown commercially. The highlands of northern Thailand, Laos, and Myanmar provide suitable growing conditions for this plant. While not native to the region, Sacha inchi has adapted well to the climate and soil conditions.

Sacha inchi, a flowering vine native to the Amazon rainforest, has become a popular health food in Thailand in recent years. It's known by its Thai name "thua inka" (ถั่วอินคา) which translates to Inca nut. The plant is cultivated for its nutritious seeds, which are a rich source of omega-3 and omega-6 fatty acids, protein, vitamins, and minerals.

The commercial cultivation of Sacha inchi seeds in Thailand began around six years ago and is now grown across Thailand, Laos, Myanmar, and partially in Cambodia and Vietnam.

  • Climate: Prefers warm and humid weather with well-drained soil. Hua Hin's climate is generally suitable, but monitor moisture levels during dry periods.

  • Planting: Plant seeds during the rainy season (May-October) in a sunny spot with loose, fertile soil.

  • Care: Water regularly, especially during dry spells. Fertilize occasionally with organic matter. Provide support structures for the climbing vines.

  • Harvest: Seeds mature in 4-5 months, turning black and splitting open. Harvest pods and dry the seeds for storage.


Uses of Sacha inchi in Thai Cuisine

While sacha inchi is not a native Thai ingredient, it has been incorporated into some Thai dishes due to its health benefits and unique flavor. Here are some ways sacha inchi is used in Thai cuisine:

  • Roasted Sacha Inchi Nuts: The most common way to consume sacha inchi in Thailand is as roasted nuts. They have a nutty flavor with a slightly bitter aftertaste. Roasted sacha inchi nuts can be enjoyed as a snack or added to salads, yogurt, or granola for an extra crunch and nutritional boost.

  • Sacha Inchi Oil: Sacha inchi oil is a popular health food product in Thailand. It has a high smoke point, making it suitable for cooking. However, due to its strong flavor, it's not typically used for stir-frying or other high-heat cooking methods in Thai cuisine. Sacha inchi oil is often used for salad dressings, drizzled on cooked vegetables, or used in dips and sauces.

  • Sacha Inchi Flour: Sacha inchi flour can be used as a gluten-free flour alternative in baking. It has a nutty flavor that can add depth to baked goods like cookies, muffins, and bread.

Overall, sacha inchi is a relatively new ingredient in Thai cuisine, but it is gaining popularity due to its health benefits and versatility. As people become more aware of its nutritional value, we may see sacha inchi used in more innovative ways in Thai cooking in the future.


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