Plukenetia Volubilis, often known as inca-peanut, is a perennial plant in the Euphorbiaceae family that has tiny trichomes on its leaves. In addition to portions of the Windward Islands in the Caribbean, it is native to much of tropical South America. Common names for this nut include Sacha Inchi, Sacha Peanut, Mountain Peanut, Inca Nut, and Inca-Peanut. It is a thin climbing shrub that clings to other plants for support while scrambling over the ground.
Fruits are born green, and when they ripen, they turn a dark brown colour. Since the fruits contain an unpalatable, messy, squishy, black, wet flesh when they are fully mature, they are normally left to dry on the vine before harvest. By the age of two, up to 100 dried fruits can commonly be harvested all at once, and 400–500 seeds are produced sporadically throughout the year. Fruit capsules normally have between four and five lobes, although some have as many as seven. There are round, dark brown seeds inside. They are open and covered in a coating of yellowish material, like like almond cotyledons. Raw seeds are not edible, but roasted seeds that have been shelled are.
Common Name: Sacha Inchi, Sacha Peanut, Mountain Peanut, Inca Nut or Inca-Peanut
Botanical Name: Plukenetia Volubilis
Bloom Time/Fruiting: 1 Year
Maintenance Required: Moderate
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