Nuts

Cold Pressed

Cold-pressed sacha inchi oil is mechanically expressed from the seed of Plukenetia volubilis, the Inca peanut from the Amazon at controlled low temperatures to retain aroma and delicate fatty acids. It tastes more of the nut—mild, green-nutty when roasted; raw can be less pleasant—roast for snacks—than heavily refined oil. Best as a finishing oil for salads, drizzles, and gentle brushes rather than hard deep frying. Composition context: celebrated for omega-3-rich oil in specialty nutrition markets. Buy dark bottles, keep cool, and finish within months of opening. Origin note: Amazonian Peru and neighbouring regions. Roast for flavour; protect oil from heat and light more carefully than olive oil. Allergen oil: specialty seed—label clearly. Cloudiness can be normal in unrefined oils; varnish smells are not. Price reflects lower thermal abuse and often lower yield. Do not confuse cold-pressed flavour oil with neutral refined frying fat.