By Shih De Zao 

Monastics and volunteers at Jing Si Abode carefully remove the hard shells from homegrown sacha inchi to provide nutrition for the residents. | Photo by Hsiao-Zhe Huang | Jing Si Abode | Taiwan 

Sacha Inchi, a South American plant, yields seeds packed with essential nutrients. These seeds are often roasted, ground into powder, or pressed for oil. Not only is this superfood a great source of protein and fiber, but it also contains heart-healthy fats and vital micronutrients. Even the leaves can be dried and brewed into a nourishing tea. Despite its benefits, the journey from seed to table is one of immense effort and patience. 

Just outside Jing Si Abode, a small sacha inchi garden defies the odds. Despite the challenges of cultivating this tropical plant, over a thousand trees have been planted in the past five years, though the survival rate is less than ten percent. Master De Lai (德來師父), who led this initiative, explained, “It’s a tropical rainforest plant and requires constant care.” Undeterred, she and a dedicated team of volunteers work tirelessly to ensure this valuable source of nutrition can be offered to others. For them, this journey is best summed up as, “Even if it's difficult, it can be done. Just do it.” 

Sacha inchi needs ample sunlight, taking 100 days for the star-shaped fruit to ripen, turning from green to dark brown before splitting open. After harvest, the seed undergoes an eight-step process, and even its shell and leaves are useful. | Photos LEFT by Hui-Chu Pan | RIGHT by Shih De Zao

Growing sacha inchi is a complex, eight-month process from flowering to harvest, relying on harmony of the four elements — earth, water, fire, and wind. Only under ideal conditions can the fruit ripen, making each seed a rare and cherished result of great effort. Beyond the regular tasks like planting, watering, and weeding, a series of meticulous steps follow before the seeds can be enjoyed. These include harvesting, drying, de-shelling in three layers, boiling in salt water, and roasting. Each step requires time and patience, fostering a deep respect for the humble meal. Through this laborious process, participants gain a profound appreciation for “every grain and every morsel,” recognizing the unseen work behind each bite. 

 

A Process of Cultivation 

Despite a stroke in her later years, Master De Yang kept herself active daily, helping to shell sacha inchi when able. | Photo by Hsiao-Che Huang | Jing Si Abode | Taiwan | 2020/04/30 

Back in 2022, most of the de-shelling work fell to two senior monastics, Master De Zhao (德昭師父), who was 88, and Master De Yang (德仰師父), who was 84. For hours, Master De Zhao gripped a pair of pliers, tirelessly breaking open each hard shell with her aging hands. “It hurts,” she admitted, “but we keep going.” Though her hands ached, she was determined to continue, seeing it as a small contribution she could still make. Master De Yang, despite health challenges, worked quietly, finding meditation in the pain and perseverance of her task. “It’s our duty,” she said simply, “what needs to be done should be done.” 

Master De Zhao was also careful with the byproducts of this process. The second layer of the shell was known for its calming effects, so she meticulously preserved it to boil into tea, sharing its benefits with others. This mindful use of every part of the plant aligns with the core values at Jing Si Abode, where frugality, discipline, and hard work were central. Senior monastics modeled this spirit of diligence, following the Jing Si Dharma-lineage, which teaches the importance of disciplined spiritual practice and self-reliance. As they embody the motto, “A day without work is a day without food,” they inspire younger practitioners to adopt this ethic of purposeful action. 

The seventh stage of processing involves boiling the seeds in salt water to remove alkaloids and make them gentle on the stomach. The final step, roasting, is both an art and a labor of love. Roasting has to be done manually over a 30-minute period without interruption to achieve a uniform, unburnt finish. Volunteers like Hung-Cheng Tseng were a familiar presence, endures the heat and exhaustion for hours. “It’s sweaty work,” he admits, “but the joy of knowing these will nourish others makes it worthwhile.” This process reinforces the principles of karma and reminds him of the value of sowing positive seeds, “Without planting good causes, there are no good results.” 

The morning sunlight on the earth symbolizes the awakening and renewal from diligent practice. As Master Cheng Yen teaches, removing the shell of ignorance transforms the Dharma into wisdom, spreading it to others. | Photo by Shih De Chen | Jing Si Abode | Taiwan 

In line with Master Cheng Yen’s teachings, the monastics at Jing Si Abode cherish every part of the sacha inchi tree for its nutrients and value. Even the leaves are collected, cleaned, and sun-dried to make aromatic, soothing tea, maximizing the plant’s benefits. This embodies the teachings to avoid waste and find purpose in all things. By drawing on wisdom from everyday life, the community embraces simplicity, valuing every opportunity to connect with nature and each other. 

The eight-step process of nurturing and preparing sacha inchi can be compared to the story from the Lotus Sutra, where the Mahabhijna-jnanabhibhu Buddha, who is known for his great wisdom and knowledge, preached the Lotus Sutra to the sixteen princes. In fact, the Buddha has always been present since time immemorial, just like the inherent true nature within everyone. However, due to the ignorance and delusions of ordinary people, they cannot see the path. Master Cheng Yen emphasizes that the "Great Universal Wisdom Excellence Buddha" is originally within our hearts. Everyone possesses this boundless wisdom and excellence from time immemorial, but it is obscured by ignorance and afflictions. 

 

The Path of Perseverance and Growth 

Refining one’s character is like polishing rice—removing the husk reveals pure wisdom. | Photo courtesy of Tzu Chi University 

Master Cheng Yen reminds her disciples, “Persevere like the steady churning of a rice mill, removing each layer of ignorance.” Like rice grains that are polished through friction, people too must shed illusions to reveal their true nature. In the act of removing the “husks” of desires, fears, and attachments, practitioners cultivate clarity. This slow, mindful transformation connects each person to their deepest potential, symbolized in the sacha inchi’s journey from shell to nourishment. 

Dewdrops on green leaves reflect the challenging journey of overcoming ignorance. Like peeling layers from a shell, only through trials and pain can one transcend habits and reveal inner growth. | Photo by Kun-Ting Pai 

The path of mindful service is not without obstacles. One common temptation is attachment to comfort, which Master Cheng Yen urges practitioners to transcend. Committing to the path of spiritual practice requires confronting old habits. Through reflection and humility, the practitioners recognize their own limitations and transform, creating harmony in their surroundings. By refining themselves and reducing their ego, they discover that true contentment lies in unity and kindness. 

As Master Cheng Yen says, “With each bit of awakening, we lessen our karmic burdens.” Removing negative habits and accumulated patterns requires a release of attachments, as painful as removing thorns from the skin. Yet, like the freedom gained from releasing a thorn, this inner work leads to profound peace. Each layer removed brings ease, reducing attachments that might have otherwise hindered growth. 

The journey of removing ignorance, like peeling the layers of the sacha inchi, is filled with challenges, yet leads to a truer, lighter self. Through the trials of physical labor and self-reflection, the monastics at Jing Si Abode exemplify a life of simplicity, determination, and gratitude. By consciously shedding the layers of ego and attachment, they inspire us to reconnect with our inner goodness, embracing the path toward a compassionate, fulfilling life.