Nuts

Meal

Sacha Inchi meal is a coarse grind of the seed of Plukenetia volubilis, the Inca peanut from the Amazon that still feels sandy and particulate rather than powder-fine. It adds visible flecks and a rustic crunch to cookies, coatings, crumbles, and hearty batters. Flavour is mild, green-nutty when roasted; raw can be less pleasant—roast for snacks. Meal often keeps more skin and oil than refined flour, so it tastes fuller and darkens more in the oven. Toast meal in a dry pan to bloom aroma before folding into doughs. Useful wherever Peruvian specialty snacks, oils, and protein powders more than classical European baking. Storage: oil and roasted seeds need cool, dark storage against oxidation. Process notes: roast seeds; press oil carefully to protect delicate fatty acids. Roast for flavour; protect oil from heat and light more carefully than olive oil. Treat as specialty seed—label clearly. Choose meal for texture and flour for smoother crumbs and pastes.