Nuts

Skin

Sacha Inchi skin, or pellicle, is the thin seed coat on the kernel of the seed of Plukenetia volubilis, the Inca peanut from the Amazon after shelling. It holds tannin, colour, and a mild bitterness that can help rustic baking or hinder pale confectionery. Against the sweet interior, skins add astringency around a core flavour of mild, green-nutty when roasted; raw can be less pleasant—roast for snacks. Blanching or roast-and-rub methods remove skins when a cleaner look is required. Leaving skins on increases flecks in meals and cookies. Species process habits: roast seeds; press oil carefully to protect delicate fatty acids. Roast for flavour; protect oil from heat and light more carefully than olive oil. Skin-on or skin-off, the allergen picture is still specialty seed—label clearly. For fine pastes, skin specks dull colour; for whole-food butters, skins are often retained. Do not confuse seed skins with hard outer shells—the techniques differ completely. Removed skins are usually discarded or composted in home kitchens.