In many parts of the world, dining on insects isn’t a novelty it’s tradition. While many Americans might squirm at the idea, people in Asia, Africa, and Latin America have been enjoying bug-based dishes for centuries.
These critters are often praised not only for their unique flavors but also for their remarkable nutritional profiles and minimal environmental impact.
With growing interest in sustainable food sources, it might be time to take a closer look at the fascinating world of edible insects.
Here are 15 bugs that people around the globe love eating:
1. Ants
From the rainforests of Brazil to the forests of China, ants are a culinary favorite. Leafcutter, honeypot, lemon, and carpenter ants are commonly harvested and prepared in various ways.
To reduce their vinegary or acidic flavor, they’re typically boiled first and then seared for a crispy texture.
Rich in protein, iron, and calcium, ants are a low-calorie, low-carb snack that delivers a nutritional punch. Some varieties even have a lemony zest, making them a tangy and unique treat.
2. Crickets
Crickets are perhaps the most well-known edible insect in the Western world, thanks to their growing popularity as a health food.
In Thailand, they’re a staple street food fried, tossed in curry, or used as a protein alternative in classic dishes like Pad Thai.
Their nutty flavor and crunchy texture make them a popular choice, and they’re often processed into powders or protein bars for easy consumption. With high protein content, crickets are a great alternative to meat.
3. Grasshoppers
High in both protein and calcium, grasshoppers are not only nutritious but also widely available.
In Mexico, chapulines (a local species of grasshopper) are sold fried or roasted, often with their wings and legs removed for easier eating.
These are sometimes seasoned with lime, garlic, chili, or salt and served as a taco filling or bar snack. Their savory, umami-rich taste makes them a crunchy treat that’s easy to love.
4. Beetles
Beetles are among the most consumed insects in the world. Varieties like rhinoceros beetles, June beetles, and long-horned beetles are especially popular in tropical regions, including parts of Africa and South America.
When fried or roasted, beetles offer a nutty, earthy flavor. They’re loaded with beneficial nutrients such as protein, vitamin A, vitamin E, and lutein an antioxidant important for eye health.
5. Termites
Termites may be pests in the Western world, but in places like Africa and parts of Asia, they’re a sought-after delicacy.
Richer in protein by weight than beef, termites can be roasted, fried, turned into flour, or even brewed into tea.
Their mild, nutty flavor and high fat content make them an energy-dense food, perfect for survival diets or as a protein-rich snack in rural areas.
6. Scorpions
Yes, people do eat scorpions! In China and Thailand, they’re commonly found on skewers, sold in night markets as crunchy delicacies.
Fried, seasoned, and sometimes smothered in white wine sauce, scorpions are said to taste a lot like soft-shelled crab.
Despite their intimidating appearance, once cooked, they’re perfectly safe and surprisingly tasty.
7. Tarantulas
In Cambodia, deep-fried tarantulas are not only a traditional snack but also a tourist attraction. These large spiders are marinated in a salt-and-sugar mixture before being fried until crispy.
The result is a crunchy exterior with a soft, sometimes gooey, center. They are often seasoned with garlic and herbs, providing a complex flavor profile that ranges from nutty to earthy.
8. Grubs
Grubs, the larval stage of various beetles, are considered a delicacy in multiple countries. In Africa, the Goliath beetle larva often found in banana tree roots is a prized snack.
Australians enjoy the Witchetty grub, traditionally eaten by Indigenous communities. Grubs are soft, rich in protein, and high in essential fatty acids. When cooked, they often take on a creamy, nut-like flavor.
9. Cicadas
Cicadas are seasonal delicacies that emerge in swarms every few years in certain regions. In China and other Asian cultures, they are roasted, deep-fried, or stir-fried with spices.
Cicadas have a mild, nutty flavor and a satisfying crunch. They’re even used creatively in salads imagine a caesar salad topped with crunchy cicadas for added protein and texture.
10. Dragonflies
While catching dragonflies might be a challenge, eating them is quite rewarding. In China and Indonesia, they’re boiled or battered and deep-fried.
Low in fat and high in protein, dragonflies offer a crunchy, slightly sweet flavor when prepared properly. Their unique taste and high nutritional value make them a popular seasonal snack.
11. Worms
Earthworms are another unexpected delicacy in some cultures. Packed with protein, copper, zinc, manganese, and iron, they’re a nutritional powerhouse.
Commonly eaten smoked or boiled, worms are known for their earthy flavor and chewy texture.
In some places, they’re ground into flour and used as a protein supplement in baked goods or soups.
12. Giant Water Bugs
These massive insects are a common food in Southeast Asia, particularly in Thailand and Vietnam.
Known for their strong aroma and bold taste, they’re either eaten whole (after being fried and salted) or used to flavor sauces.
The essence of giant water bugs adds a distinct flavor to traditional Thai nam prik chili pastes, enhancing their umami quality.
13. Silkworm Pupae
Silkworm pupae are a byproduct of the silk industry and a staple snack in countries like Korea, China, and Vietnam.
After the silk is harvested, the leftover pupae are boiled, seasoned, and served hot or cold. They have a soft, chewy texture and a nutty, slightly fishy taste. Rich in protein and essential amino acids, they’re both filling and nutritious.
14. Caterpillars
Not all caterpillars are safe to eat, but several varieties are cherished as delicacies. In Mexico, for instance, giant skipper caterpillars are sold fresh in markets and often canned for convenience.
These are typically fried before consumption and are known for their meaty texture and rich taste. Caterpillars are high in protein, iron, and healthy fats, making them a nutrient-dense option.
15. Shore Fly Pupae
Shore fly pupae may not sound appetizing, but they have historical significance. Native Americans in the western United States once harvested them from lakeshores and used them as a major protein source.
Dried and ground into flour or eaten whole, these tiny pupae were an important part of indigenous diets and are still valued in niche culinary circles today.
Alicia Richards