History
Inca inchi is a climbing plant from the Amazon used since Incan times for its high fatty acid (50-55%) and protein (25-35%) content. It comes from Peru and is cultivated in part of the Amazon at altitudes of between 200 and 1 500 metres. In the Peruvian province of San Martin, Inca inchi oil is extracted from select pits, then mechanically cold pressed, under conditions which alter neither the nature nor the quality of the oil. Its smell is similar to fresh peanuts and it tastes like peas.
Properties
In addition to its nutritional qualities, Inca inchi oil is an excellent massage oil. In the Peruvian Amazon forest it is also called the Inca peanut or the hand of the Inca. It is dry to the touch, contains close to 94% unsaturated fatty acids (omega 3/6/9) to soothe and soften the skin, and is very rich in anti-oxidising vitamin E.
Ethical commitment
The cultivation and industrialisation of Inca inchi is covered by a development programme in Peru (OMEGA Programme) associated with the reforestation of the Amazon and which also works under fair trade.
Inca inchi is found in our Extreme Ona-moisturising cream to protect, soothe and soften the skin.
English
Français
