While the idea of eating bugs might make some people squirm, many cultures around the world see insects as everyday delicacies.
Packed with protein, minerals, and other essential nutrients, edible bugs are not just a novelty, they’re a sustainable, nutritious food source.
From crunchy crickets in Thailand to buttery grubs in Australia, entomophagy (the practice of eating insects) is deeply rooted in tradition and practicality.
As concerns about food security and sustainability grow, more people are exploring insect-based diets.
Here are 15 delicious bugs that people around the globe eat regularly, and why they’re more appetizing than you might think.
1: Ants
Ants, including varieties like leafcutter, honeypot, lemon, and carpenter ants, are popular snacks and dietary staples in countries spanning from China to Brazil.
They are typically boiled initially to eliminate their naturally vinegary taste, then expertly seared until they achieve a desirable crisp texture.
These preparations yield a snack that is remarkably high in protein, iron, and calcium. Furthermore, ants are noted for being low in calories and carbohydrates.
Enjoyed by many cultures globally, these small creatures offer significant nutritional value, making them a favored edible insect around the world.
Their widespread consumption highlights their status as a versatile and beneficial food source enjoyed across different continents and culinary traditions.
2: Crickets
Crickets are popular edible insects found in dishes in numerous countries, with Thailand often regarded as taking the crown for its best preparations.
In Thailand, crickets are commonly served fried, mixed into flavorful curries, and even utilized as the protein source in Pad Thai.
They are seen by many as a potential “gateway bug” for Americans exploring entomophagy, with cricket flour already incorporated into pastas and energy bars.
Crickets, like other insects, are a staple in regions like Asia, Africa, and Latin America, appreciated not only for sustenance but also for their taste. They are high in protein and have a low environmental impact.
3: Grasshoppers
Grasshoppers are popular edible insects, particularly in Mexico, though you’ll find them eaten around the world.
They are especially favored because they are easy to catch and are a good source of protein and calcium.
In Mexico, a common way to prepare and sell grasshoppers is oven-roasted or fried, often after their wings and legs have been removed.
Their nutritional profile and ease of collection make them a valuable food source in various cultures. Grasshoppers represent a widely accepted form of entomophagy enjoyed for both their availability and health benefits globally.
4: Beetles
Certain types of beetles are enjoyed in the Amazon Basin and parts of Africa. Specific examples of edible beetles include rhinoceros, long-horned, and June beetles.
These insects are commonly prepared by frying or roasting before being consumed. Beetles are valued for providing a significant amount of protein, along with other essential nutrients.
These nutrients include vitamin E, vitamin A, and lutein. Their consumption highlights the diverse range of insects eaten worldwide and their contribution to local diets in regions like the Amazon and Africa, offering valuable nutrition.
5: Termites
Termites are remarkably versatile edible insects with a variety of preparation methods. They can be roasted, fried, ground into flour, or even brewed into tea.
Demonstrating their versatility further, termites can also be filtered to produce a colorless oil. According to scientists, termites possess a higher protein content by weight compared to beef. This makes them an exceptionally protein-rich food source.
Their wide array of uses, from direct consumption to being processed into flour or oil, combined with their superior protein levels, makes termites a significant and adaptable food source in cultures where they are eaten.
6: Scorpions
Scorpions are enjoyed as a food source in countries like China and Thailand, where they are frequently seen being sold on sticks.
When skewered, fried, and seasoned, some people report that scorpions have a taste similar to soft-shelled crab.
Another popular and perhaps more elaborate method of preparing scorpions involves serving them smothered in a white wine sauce.
These preparations showcase the diverse ways scorpions are incorporated into diets, from simple street food snacks to more complex dishes, highlighting their acceptance and culinary use in these regions.
7: Tarantulas
In Cambodia, fried tarantulas are enjoyed as a snack. These oversized spiders are prepared by first being marinated in salt and sugar.
Following the marination process, they are then fried and seasoned with garlic. When properly cooked, tarantulas develop a crispy texture on the outside while maintaining a gooey consistency in the interior.
This combination of textures makes them a unique and appealing snack in Cambodian culture. The preparation and description emphasize the adventurous nature of this particular edible arthropod enjoyed in Cambodia.
8: Grubs Individuals familiar with eating insects often prefer them during their grub stage, believing they are better for consumption at this point.
Favorite types of grubs include the Goliath Beetle larvae, which are found among banana tree roots in Africa, and the Witchetty grub in Australia. The Witchetty grub is known to eventually transform into a moth.
These larval forms are sought after in different regions, indicating a cultural preference for insects at this specific developmental stage for their taste and texture. The Goliath Beetle larvae and Witchetty grub are prime examples of favored grubs globally.
9: Cicadas
Cicadas hold a high status in Chinese lore, yet they are also considered a desirable treat for humans in China and other cultures.
People enjoy preparing and eating cicadas in various ways. Common methods include eating them roasted, fried, and dipped in sauces.
Cicadas are versatile enough that they can even be incorporated into dishes like caesar salads. Their cultural significance in lore combined with their use as a food source highlights their unique position.
Their preparation methods range from simple to more integrated into existing culinary styles.
10: Dragonflies
Dragonflies are sometimes eaten boiled in China. However, for a more enjoyable taste experience, the battered and deep-fried versions are considered tastier.
Despite often being deep-fried, dragonflies are noted for being low in fat. They are also high in protein, making them a relatively healthy option among edible insects, even when prepared through frying.
Their consumption, particularly the preference for fried over boiled, illustrates cultural culinary choices regarding insect preparation, aiming for better flavor and texture while still offering nutritional benefits like high protein content.
11: Worms
Earthworms are considered a delicacy in several cultures around the world. They are recognized for their significant nutritional value.
Earthworms are described as a “squirming superfood” due to their high content of several minerals and nutrients.
They are particularly high in copper, iron, manganese, zinc, and protein. Common methods for preparing and enjoying worms include boiling or smoking them.
Their status as a delicacy and their impressive nutritional profile highlight their importance as a food source in the cultures that consume them, offering essential vitamins and minerals.
12: Giant Water Bugs
Giant water bugs are a common treat in Southeast Asia. They play a significant role in the regional cuisine. The essence of giant water bugs is considered a necessary ingredient in some nam prik sauces.
Beyond being used for flavoring sauces, they are also enjoyed as a snack or dish in themselves. A popular preparation involves deep frying and salting the giant water bugs.
Their use in both sauces and as a fried dish demonstrates their culinary importance and acceptance as a food source in Southeast Asia, appreciated for both flavor essence and direct consumption.
13: Silkworm Pupas
Eating silkworm pupae is a standard practice in East Asia. This occurs after the silkworm has created its cocoon.
The cocoon is heated, which allows the delicate silk strands to be unwound and harvested. Once the process of obtaining the silk is complete, the pupae themselves are then enjoyed as a tasty snack.
This practice shows a connection between resource utilization (silk production) and food consumption, where a byproduct of one industry becomes a valuable food source. The pupae are valued for their taste after the silk has been extracted.
14: Caterpillars
Caterpillars are considered an absolute delicacy in certain regions. In Mexico, specifically, giant skipper caterpillars are sold for consumption.
They are available in different forms, being sold fresh in street markets or conveniently canned in stores. The typical preparation method for these caterpillars before they are eaten is frying.
Their status as a delicacy and their availability in both fresh and canned forms highlight their popularity and integration into the food culture in Mexico. Frying is the preferred method to prepare this specific type of caterpillar.
15: Shore Fly Pupas
While eating common house flies is generally not recommended, certain types of flies can be a tasty snack. Shore Fly pupae are one such example.
These pupae were historically enjoyed as a food source by Native Americans in the western United States.
This highlights that entomophagy, including the consumption of fly pupae, was practiced in North America by indigenous peoples.
This specific historical example shows that diverse insects, including fly pupae, have been part of human diets in various cultures, offering sustenance and flavor even in regions not commonly associated with bug-eating today.
Alicia Richards