Sacha Inchi, often called the “Inca peanut,” is a star seed native to Peru that’s gaining global popularity for good reason. The roasted seeds are rich in plant-based protein, fiber, and healthy unsaturated fats—especially omega-3s—along with minerals like potassium, magnesium, and calcium. Its health effects are promising: studies suggest Sacha Inchi could help improve cholesterol levels, support gut health, and even aid weight management when used in balanced diets.
Black garlic is another intriguing ingredient transforming ordinary food through fermentation. It starts out as regular garlic, but is aged under controlled temperature and humidity until it turns deep black and develops a soft, caramel-like, umami flavor with far less pungency than raw garlic. It is used in sauces, dressings, and gravies; mashed into spreads; infused into oils; and blended into dishes where its sweetness can balance harsh flavors. Beyond flavor, black garlic is rich in antioxidants formed during the aging process, and some studies suggest it may offer greater bioactive potential than fresh garlic.
If you’re wondering how to use these ingredients in your kitchen: try sprinkling roasted Sacha Inchi seeds onto yogurt, oatmeal, or salads for texture and nutritional boost. Use its oil or powder in smoothies or dressings. For black garlic, start simple—blend it into compound butter or mash it into aioli. It’s excellent in marinades, stirred into pasta sauces where it adds depth without overwhelming the dish, or whisked into salad dressings
