The Inca people were known for their knowledge of nature and their mastery of the forces of nature. The same could be said about their incredible abilities in agriculture. The Inca are famous for cultivating and harvesting the great staples of their diet: potatoes, quinoa, and corn. The Inca also had a rather unique way of harvesting and eating corn: they would chew on the corn and then spit the kernels out. You can read more about the Inca’s agricultural techniques and history in the book “The Incas” by David Stannard.

This week we’re going to talk about the Inca people, a people who lived in the Andes mountains of South America. The Inca people lived in the relatively remote regions of Peru, Bolivia and Ecuador, and they had a sophisticated farming and food technology system that was based on a number of food plants and land animals.

Inca Seeds, also known as ají, are a simple and daily-ingredient to incorporate into your diet. Inca Seeds nutrition facts and properties are very high and they are packed with energy, protein, fiber and omega-3 fatty acids. Inca Seeds seeds are also known for its excellent medicinal qualities, and thus it has been used as a treatment and therapy for many ailments. According to Inca-Anasazi tribe, Inca seeds are the finest energy food because of its high content of protein, fiber, vitamins and minerals.

A Quick Look

Inca seeds, also known as sacha inchi seeds or Inca peanuts, are endemic to South America’s tropical areas and were formerly a major source of nourishment for the region’s indigenous civilizations. Commercial crops are currently produced in Thailand due to their increasing popularity. Inca seeds are oval in form and tan in color, approximately the size of a macadamia nut. They have a thick, crispy texture and a strong nutty taste. Because Inca seeds are unpleasant raw, they are usually only encountered roasted. Inca seeds are high in protein and healthy fats, and they also contain a lot of vitamin E. The Inca seed is borne from a fruit and therefore is a seed, despite the fact that it is frequently referred to as a nut.


Break out some Inca seeds instead of a bowl of peanuts or perhaps a more exotic offering like a “deluxe party nut mix” the next time you have a party.

Your friends will be amazed and perplexed since they are likely to have never seen or heard of this crispy South American gem.

Inca seeds, also known as sacha inchi seeds or Inca peanuts, are native to South America’s tropical areas, including Ecuador, Peru, Colombia, Bolivia, Venezuela, and Suriname. Thailand is currently growing commercial crops as well. Inca seeds were a significant source of nourishment for indigenous populations in these areas due to their high fat and protein content.

Inca seeds are produced by medium-sized plants with heart-shaped leaves that produce star-shaped fruit. The seeds are encased in a shell and must be roasted before they can be eaten. Every year, a single plant may produce over a thousand seeds.

The Inca seed is, in fact, a seed, despite the fact that it is often referred regarded as a nut.


Inca seeds are oval in form and tan in color, approximately the size of a macadamia nut. 

The seeds have a strong nutty taste that is a mix between a peanut and roasted chickpea. They are crispy, oily, and rich. Inca seeds are almost always roasted, frequently salted, and sometimes even coated in chocolate! Raw, they’re unappealing.

Nutritional Information

1 ounce (30g) Inca seeds has 170 calories, 9 grams of protein, 4 grams of carbs, 6 grams of fiber, and 14 grams of fat (mostly in the form of Omega 3 and 6 fatty acids).

Inca seeds are high in vitamin E and include important minerals including calcium and iodine.

Inca seeds are also renowned for having a high concentration of tryptophan, an amino acid that may aid in the promotion of a happy mood.


While Inca seeds are becoming more popular in North America, they are still hard to come by in most supermarkets. They are, nevertheless, available at many natural food shops and on the internet.

Inca seeds are often marketed roasted and salted, although they may also be found unsalted, salted and flavored, or chocolate-covered. Protein powder, protein bars, and other foods may include inca seed powder or oil.

When purchasing Inca seeds, check the ingredients to guarantee you’re receiving a high-quality, nutritious product. The fewer the components, the better.

Inca seeds are prone to rancidity due to their high content of omega 3 lipids. Toss the goods if you notice a bitter or musty taste.


Refrigerate or freeze Inca seeds in an airtight container in a cold, dry, dark location.

Even yet, since Inca seeds are so susceptible to rancidity, they should be used within a few months after purchase, depending on how fresh they were. They are beyond their prime and should be discarded if they have a bitter taste.


Inca nuts are ready to consume without any additional preparation since they are usually sold shelled and roasted.

You may eat them plain or add them to salads, stir-fries, porridge, and baked goods.

Maple Pecan Cookies with Inca Seeds and Cinnamon

Inca Seeds

These cookies are delicate, sweet, and very tasty. Their nutty taste, coupled with maple and a touch of cinnamon, results in a delectable delicacy.


pecans Inca seeds, 5 cup 1 pound of maple butter maple syrup, 3/4 cup 1 cup flour made from oats 1.5 cup cinnamon, 1.5 cup water 1 tablespoon


Time to Prepare: 10 minutes Time to prepare: 20 minutes 30 tiny to medium-sized cookies (about)

Blend all of the ingredients in a high-powered blender or food processor until completely smooth. (Keep in mind that the batter will be very thick.) If you don’t have a high-powered blender or food processor, combine all ingredients except the flour in a blender or food processor. Transfer the ingredients to a large mixing basin, add the flour, and stir until thoroughly mixed.)

Preheat oven to 350°F. Line two cookie sheets with parchment paper. Scoop the batter onto the cookie sheets using a spoon or a tiny ice cream scoop. If desired, sprinkle nuts on top of the cookies.

Preheat the oven to 350 degrees Fahrenheit and bake for approximately 20 minutes. At the 20-minute point, the cookies will be extremely soft and somewhat underbaked. Remove them from the oven and set them aside to cool. As they cool, they will begin to set up.

Keep refrigerated.


Book of Free Recipes

Every month, the Encyclopedia of Food grows as we include new delicacies and stunning food photography. Simply click this link to keep up with the latest news. Following that, we’ll give you a complimentary copy of our recipe book. We’ll also notify you when we introduce new and tasty items to the site.

For a free copy of the Encyclopedia of Food recipe book, go here.

This article broadly covered the following related topics:

  • foods & nutrition encyclopedia
  • encyclopedia of food & culture
  • foods & nutrition
  • food & nutrition
  • food & recipes
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