Nutribug.com, a new start-up company from the UK, has been busy working away on a new edible insect pasta range. Their new Rice Pasta a.k.a. Pro Pasta will be the first first gluten free rice pasta to contain high protein cricket flour. It will be made from 100% natural ingredients, brown jasmine rice, tapioca and farmed acheta domestica cricket powder.
100 grams of Nutrbug’s rice pasta will deliver a whopping 13.7 grams of quality protein, for comparative purposes standard brown rice pasta contains 4 grams of protein per 100g. Nutrbug’s cricket pasta is also a good source of calcium and iron and is gluten free.
Nutribug cricket pasta will be made from all natural ingredients, and will be dry milled to preserve the natural nutrients.
The acheta domestica crickets they use in the production of their rice pasta are raised on their small family farm. They feed them a diet of organic rice husks and a special blend of selected organic vegetables. They are raised in clean, sealed hygienic enclosures and are processed at their FDA/GMP approved factory. Continue reading →
The Spanish Fly is not a fly, it is a beetle. This beetle is crushed up and is then eaten. The cantharidin that it contains is supposed to work as a powerful aphrodisiac. However, it can be lethal. It is expelled from the body via urine, and it can make genitalia itch, swell and even leak bloody discharge. However, in some cases if the dose is too large Spanish Fly can cause fever, seizures, convulsions and ultimately death. Some love shops claim to sell potions that contain Spanish Fly but more often than not (fortunately) these potions are just imitations. The Spanish Fly did not just arrive on the aphrodisiac scene, in fact it dates all the way back to ancient Rome.
College roommates are looking to introduce the American public to a unique snack while also addressing serious worldwide concerns.
Chapul founders Pat Crowley of Salt Lake City and Dan O’Neill of San Francisco are looking to bring the snack of nutritious, energy cricket bars to the forefront by showing the public the benefits of eating them. To give you an understanding of what these cricket bars are like think of the Clif Bars, only you have bugs. Continue reading →
There is a new rice cracker product creating a buzz around the streets of Omachi, Japan. A Digger Wasp lover group (Jibachi Aikokai) has teamed up with a local biscuit maker to create a unique digger wasp rice cracker (Jibachi Senbei).
Elderly wasp hunters lay traps around the nearby countryside to catch the wasps. They are then boiled in water, dried and then added to the rice cracker mix. The mix is then stamped in a hot iron cracker cutter. They’re sold via local markets or at selected gourmet stores.
According to certain sources wasps contain the highest percentage of protein of any edible insect – a whopping 81 percent to be exact! For comparison purposes an average steak contains just 20 percent. Now you know what to order if you’re needing a protein boost!
If you have ever seen a grub before, you probably didn’t think to yourself ‘yum!’ However, the aborigines in the Australian Outback would beg to differ. Aboriginal people consider the witchetty grub a delicacy, and are happy to eat them as often as possible.
If you wish to try one for yourself, you can harvest your own by finding a witchetty tree, and digging beneath the root system to expose the roots. Once you can see the roots of the tree, you must locate a burrow hole. After you have located such a hole, you will need to use a shovel or other hard object to split the root in two, to find a witchetty grub deep within the root.
The taste of the witchetty grub has been compared to scrambled eggs. They are cold and slippery to the touch. If you are brave enough, you can just eat it right then and there by biting off the bottom portion of the grub and discarding the head. After that you simply chew the grub until only the skin remains, and then you will also discard the skin. If you’re not brave enough to try them raw, they can also be skewered and cooked over a fire.
Weaver Ants eggs are a highly prized delicacy in Thailand. Weaver ants produce their eggs only once a year during the cooler months December to Jaruary, during this time, the time consuming, and sometimes painful task of collecting the eggs take place, they are then wrapped in bannana leaves and sold at local markets.
Locals prepare these eggs with shallots, lettuce, chillies, lime and spices and serve with sticky rice to provide a dish rich in nutrition and good flavour. Continue reading →
Gonimbrasia belina is a species of moth that originates from South Africa. The caterpillar (Mopane worm) is edible and is an important food source for indigenous South Africans, providing them with an excellent source of protein.
The caterpillar is called a Mopane (or Mopani) worm in English because it’s usually found on the mopane tree.
Mopane worms are harvested by hand in the wild, often by women and their children. When the Mopane worm has been collected, it’s squeezed at the tail end to burst the insides. The picker then pinches it together it like a tube of toothpaste, and pounds it to remove the gooey, green contents.
The Mopane worms are then dried in the sun or smoked which gives them more flavour. The commercial manufacturing technique is to can the worms in a salt water brine solution. They are then packed and sold at supermarkets and markets around South Africa.
Dried Mopane worms are often eaten raw as a crispy snack. Alternatively they can be soaked to rehydrate, before cooking until crispy, or they can be added to a stew with onion, tomatoes and spices.
It’s worth noting that Mopane worms contain three times for protein than beef, weight for weight.