Grasshoppers and crickets
There are about 2,000 species of edible insects, but grasshoppers and crickets are among the most popular for human consumption. They can be eaten fried, boiled or stewed. In some countries, these insects are farmed to be ground into edible protein powder. Grasshoppers, crickets, and locusts belong to the order Orthoptera.
Caterpillars
Almost all types of crickets and grasshoppers are edible, but the same cannot be said for caterpillars. Caterpillars are the larvae of butterflies. Like their adult forms, some caterpillars are toxic. Larvae of the South African peacock eye Gonimbrasia belina is one of the edible species of caterpillars. They have a particularly high iron content of 31-77 mg per 100 g (compared to 6 mg per 100 g for beef). These caterpillars are an important food source in Africa, and are becoming increasingly popular elsewhere.
Other edible caterpillar species include Aegiale hesperiaris (commonly found in Agavero liqueur), as well as the bamboo worm (Omphisa fuscidentalis) and silkworm (Bombyx mori).
Mopane caterpillars
Almost every species of grasshopper or cricket is edible, but this is not the case with caterpillars. Caterpillars are the larvae of butterflies and moths. Like the adult forms, some caterpillars are poisonous. The mopane worm (which is actually a caterpillar) is one of the species used as food. It has a particularly high iron content - from 31 to 77 milligrams per 100 grams (for comparison, 100 grams of dry weight beef contains only 6 milligrams). Caterpillars are an important food item in Africa, but they are gradually gaining popularity in other parts of the world. The agave worm is another edible type of caterpillar that can often be found in agave liqueur. The same can be said about silkworms and bamboo worms.
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Palm weevil larvae
The palm weevil larva (Rhynchophorus ferrugineus) is a tasty insect, especially when fried in its own fat. These larvae are very popular in Central America, Malaysia and Indonesia. Cooked grubs are said to be similar to sweetened bacon, while raw grubs are prized for their creamy texture. Palm weevils are tropical insects native to Southeast Asia. Although they are abundant on palm trees, indoor cultivation of the larvae is practiced in Thailand.
Huge water bugs
Insects are known for their ability to absorb anything, even their own kind. It’s not surprising that people don’t mind eating them. In some areas of Asia, they are caught, shelled and cooked. They can be deep-fried or baked.
Some grind and add huge water beetles to the paste, such as Nam Pri Pao in Thailand. Despite their name, these representatives of arthropods are not particularly large and resemble cockroaches. Their taste is said to be reminiscent of scallops.
Mealworm
Mealworms have long been fed to birds and other pets in Western countries, and they have also gained acceptance as a source of human food. Mealworms are easy to raise in temperate climates, unlike many edible insects that prefer the tropics. When reared as a food source, the larvae feed on oats, grains or wheat bran with apple, potato or carrot for moisture. Their nutritional value is similar to beef. For human consumption, mealworms are fried, boiled, or ground into powder. They taste more like shrimp than beef, which makes sense since mealworms are the larval form of the mealworm beetle (Tenebrio molitor). Like shrimp, beetles are arthropods. Many other beetle larvae from the order Coleoptera are also edible.
Ants
Several species of ants are a highly prized delicacy. Lemon ants (Myrmelachista schumanni) from the Amazon jungle are said to have a distinctive lemon aroma. Leafcutter ants are usually fried and are said to taste similar to bacon or pistachio nuts. Honey ants are eaten raw and taste sweet. In Western society, ants from the genus Camponotus are considered the most edible.
Adult ants, their larvae and eggs can serve as a source of food for humans. Ant eggs are considered a special form of insect caviar and have a high price. Insects are eaten raw (even alive), fried, boiled, crushed and as an additive to drinks.
Wasps and bees are also edible for humans, and are in the same order as ants.
The most delicious...insects
For more than two billion people in the world, insects are a common part of their traditional diet. More than 2,000 species of beetles are consumed worldwide!
With a growing world population, the UN believes insects could become an important food source.
It's possible that beetles and other insects, rich in protein and other nutrients, could one day become part of European cuisine.
Edible bugs
1. Palm weevil
The palm weevil (Rynchophorus ferrugineus) is the most popular edible beetle in the tropics. It is destructive to palm trees as it penetrates their trunks and infects them with variegated red disease. The beetle has a pleasant nutty taste.
Joe Flowers posted a video on YouTube about the first time he tried boll weevil. He writes in the video description: “They are very tasty, with a taste of soy and nuts.”
2. Shellac resin on apples
The waxy sheen on your apple may be due to the shellac resin produced by the varnish bug. In America, suppliers and supermarkets must indicate what substance they use on apples to keep them fresh: beeswax, food additives or shellac wax, etc.
3. Mopane caterpillar
According to a UN report, the mopane caterpillar (Imbrasia belina) is the most popular edible caterpillar. It is eaten fried or cooked in sauce.
Before cooking, the insides are squeezed out of it, which looks like a greenish mass.
Marlon Chidemo, a Zimbabwean nutritionist, told The Associated Press that the caterpillar contains three times more protein than beef, while raising the caterpillars requires far less feed than cattle.
It is eaten not only in Africa, but also in other regions.
4. Bamboo caterpillar
The Thai Ministry of Forestry recommends bamboo caterpillars as a good source of income for local people.
Bamboo caterpillar worm (Omphisa fuscidentalis) is a popular Thai snack.
Natti Netsuwan, a Thai food blogger, describes how she felt the first time she tried this caterpillar. “To my surprise, she had good taste. There was no unpleasant smell or taste. I was afraid that it would have a viscous mass inside, this is how I always imagined insects to be, but it was dry and crispy.”
5. Real shield protectors
The best thing about this variety of beetles is that they do not burrow underground during the winter, making them a good source of food when other foods are in short supply.
Late autumn is the best time to collect them, because at this time they are frozen and lethargic. During the warm season, they run quickly and are more difficult to catch.
6. Australian night moth
The indigenous tribes of Australia eat the Australian night moth (Agrotis infusa). This common pest, found in Sydney and its suburbs, is part of local chef Jean-Paul Bruneteau's culinary arsenal.
“They have a very nice nutty flavour, they are crunchy, a bit like popcorn or hazelnuts,” he told the Sydney Morning Herald.
However, Martin Robinson, a naturalist at the Australian Museum, noted that these moths are not as harmless as they seem because they may contain arsenic, which is part of pesticides used on agricultural land.
“I was eating them before I knew about it,” Robinson says. “I caught them on the windowsill and put them straight into my mouth, holding them by the wings. It’s like eating shrimp appetizer.” 7. Red Agave Worms
Heavily fried or simmered in a spicy sauce and served with a tortilla, these moth larvae are considered a delicacy in Mexico.
Often, guards often have to drive away poachers from agave plantations where these valuable insects live.
8. Canned Tailor Ant Eggs
Tailor ant (Oecophylla smaragdina) larvae and pupae, known simply as “ant eggs,” are a popular snack in Asia. In Thailand, ant eggs are sold canned in jars.
9. Wasp larvae
In Japan, during the annual Hebo festival, a special delicacy is served - wasp larvae (genera Vespula and Dolichovespula).
10. Locusts and grasshoppers
Locust swarms are a cheap source of food. The main problem is that, as an agricultural pest, locusts often carry a seasoning in the form of insecticides.
The best time to collect locusts and grasshoppers is in the cool morning when the insects move slowly.
There is a proverb in Madagascar: “You can’t catch grasshoppers if you lie in bed all morning.” 11. Mexican grasshoppers
Fry Mexican grasshoppers (Chapuline) with butter and garlic, add salt and lemon, and you have a dish that has been cooked in Mexico for centuries, especially in Oaxaca.
Local residents collect 50 to 70 kg of grasshoppers per week, making this insect a source of income for many. However, a recent study found that these insects may contain large amounts of lead in their bodies, the UN report said.
Bonus: a man eats a kravik
