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Sacha Inchi seeds are special little super-seeds that taste, feel, and act similar to nuts, but without the allergy! They are nutrient-dense (high in protein, fiber, & healthy fats) making them the perfect ingredient to include in all of our snacks.
We source Sacha Inchi seeds from our supplier and farming partner in Thailand and Laos.
All of our products are completely FREE from the top 8 allergens: that means no tree nuts, peanuts, gluten/grains, dairy, eggs, soy, fish, or shellfish.
If you are concerned about other ingredients, check out the product page's nutrition facts or reach out to us!
Great question! Where do we start?
1. Sacha Inchi seeds are higher in protein, fiber, + healthy fats
2. Free from all top 8 allergens (that means safe for kids + school approved!)
3. Sustainably grown + harvested
4. Extremely low lectin content
5. Proceeds from our seed purchases are used to provide education for youth in Thailand + Laos
Yes! We'd love for you to sell or use our Sacha Inchi products in your store. Click here for more information!
Good news! Sacha Inchi butter and Sacha Inchi seeds are both Keto and Paleo friendly.
However, our Crunch Puffs are not Keto or Paleo because they only contain 20-40% fewer carbohydrates than similar snacks, and they are made with lentils.
We do not use emulsifiers so the sacha inchi oil does naturally separate. We recommend storing the jar on its top overnight occasionally. We also suggest that consumers fully stir the butter each time its used OR you can spin the jar on a flat surface a few times to mix it up!
Unlike your average grain-based puff snack, our crunch puffs are completely gluten/grain free. The ingredients we use combine to create a denser, crunchier version of your typical puff snack - so that's why we call 'em crunch puffs!
Sacha Inchi Seeds compare very favorably to similar foods like the peanut. They have 43mg/g of protein of Lysine vs 55mg/g of protein of Arginine (0.8 ratio) versus the peanut which has 35mg/g Lysine and 112mg/g Arginine (0.3 ratio). Source: http://online.cerealsgrains.org/publications/cc/backissues/1992/documents/69_461.pdf