Nuts

Whole Kernel

Whole sacha inchi kernels are complete seed meats from the seed of Plukenetia volubilis, the Inca peanut from the Amazon, not sliced or chipped, sold for snacking, topping, and controlled chopping. Intact surfaces oxidise a little slower than fine pieces and look premium on pastries and salads. Flavour should be mild, green-nutty when roasted; raw can be less pleasant—roast for snacks. Toast evenly in a low oven, shaking often, then cool fully before packing or the residual heat will soften the crunch. Use them in cooking such as Peruvian specialty snacks, oils, and protein powders more than classical European baking. Species handling: roast seeds; press oil carefully to protect delicate fatty acids. Storage: oil and roasted seeds need cool, dark storage against oxidation. Roast for flavour; protect oil from heat and light more carefully than olive oil. Allergen: specialty seed—label clearly. In comparison, nutrition-market oilseed more than pie nut. Pick out damaged kernels before service; one rancid piece is memorable for the wrong reason.