Would you try termites, grasshoppers, or crickets? The idea of eating bugs may not be as far-fetched as you might think.
You might think of eating insects as something kids do on a dare. But some of these little animals are popular around the world for their nutritional value -- and they’re starting to catch on in the U.S. Not long ago, sushi and lobster didn’t seem all that appetizing to Americans, so it’s not as far-fetched as it sounds.Adult crickets can be a good source of iron, protein, and vitamin B12. They’re prepared in a lot of ways.
In Mexico, they’re typically served toasted in oil, with garlic, lemon, and salt. That snack has made inroads in the U.S. Major League Baseball’s Seattle Mariners have introduced a version to their fans -- toasted with chili powder and key lime salt.They may be best known for chewing through wood, but in Africa and other parts of the world they’re known as food. Rich in protein, fatty acids, and other micronutrients, termites also have iron and calcium.
In 2012, Starbucks revealed it used extract from cochineal beetles to help color one of its strawberry beverages. After some negative reaction to the statement, the company went to a tomato-based coloring.These insects have lots of omega-3 fatty acids, protein, vitamins, and minerals like copper, sodium, potassium, iron, zinc, and selenium. They can be eaten raw but are most often served dry-roasted or ground up and added to flour. In Mexico, they’re sometimes used this way to make tortillas.
Some say that some species taste like cinnamon, while others are like a sour apple. In southern Africa, they’re soaked in lukewarm water to release their toxins, then sundried, washed, and cooked in warm water and salt.This relative of the water boatman or backswimmer is something of a treat in Thailand, where it’s found only in June. You can eat them whole or crushed, ground, and added to chili paste.
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