INCA OIL: history

Sacha Inchi or the “Inca Peanut”, is a small plant which belongs to the Euphorbiaceae family. The precious Inca Oil is extracted from its tiny seeds. The Incas were the first to discover the properties of this rare plant who grew it in the Pichanaqui district, in the Junín region. This land in the heart of Peru was extremely fertile and rich in minerals, which made the Sacha Inchi cultivation particularly flourishing. The plant grows 500 metres above the sea level, on a slope at the foot of the Andes. Initially the Sacha Inchi was a wild plant, nowadays it is cultivated extensively in Amazonia. 

INCA OIL: helping the community and 

the Amazon

The nourishing and healing properties of Sacha Inchi contribute to the health of the local community. Moreover this plant represents an important source of sustainable income for the families of the region. Its biological cultivation and its trade are regulated by the “Omega Programme”, a plan which promotes and finances the reforestation of the Amazon Jungle, a sustainable development and better living conditions for the inhabitants of the region.

INCA OIL: its wonderful properties

Scientific studies have described Sacha Inchi as the best natural oil for its high unsaturated fatty acid content and its unique nourishing properties. Omega 3 (more than 48%), omega 6 (36%) and omega 9 (8%) ensure the epithelial tissues’ protection, elasticity and hydration. The high anti-oxidant and regenerating properties of vitamin A and vitamin E stop free radical action, prevent and heal hair and skin problems. The extraordinary qualities of its polyunsaturated fatty acids make Inca Oil extremely effective in restructuring and protecting skin, hair and nails, reducing dehydration and strengthening the natural barriers. Its external use is particularly recommended for sensitive, dehydrated and irritated skins and for dry and weakened hair.