Jumiles: Difference between revisions
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{{Short description|Common name for certain true bugs}} |
{{Short description|Common name for certain true bugs}} |
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'''Jumiles''' ({{IPA-es|xuˈmiles|lang|Jumiles.ogg}}; {{lang-nah|Xomilli}}) |
'''Jumiles''' ({{IPA-es|xuˈmiles|lang|Jumiles.ogg}}; {{lang-nah|Xomilli}}) are small [[Pentatomidae|stink bugs]] native to the [[Taxco]] region of the state of [[Guerrero]] in [[Mexico]]. Their diet includes the leaves of the encina (''[[Quercus ilex]]'') tree.<ref name="Wild Food">{{cite book|title=Wild Food: Proceedings of the Oxford Symposium on Food and Cookery, 2004|year=2006|publisher=Prospect Books|location=Totnes|isbn=978-1-903018-43-9|url=https://books.google.com/books?id=juAabiJpnn0C&q=%22stink%20bug%22%20entomophagy&pg=PT180|editor=Hosking, Richard|page=180}}</ref> ''Chumiles'' are a smaller, similar [[Pentatomidae|stink bug]] of the same region (southern [[Morelos]] and northern [[Guerrero]]). Any [[edible insects|edible]] [[Hemiptera]] from the families [[Coreidae]] or [[Pentatomidae]] may be considered jumiles as well.<ref name="De Foliart">{{cite book |url=http://www.food-insects.com/book7_31/Chapter%2003%20MEXICO.htm |chapter=3. The Use of Insects as Food in Mexico |title=The Human Use of Insects as a Food Resource |last=De Foliart |first=Gene |archive-url=https://web.archive.org/web/20120915075126/http://www.food-insects.com/book7_31/Chapter%2003%20MEXICO.htm |archive-date=September 15, 2012 |url-status=dead }}</ref> |
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== Use as food == |
== Use as food == |
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Revision as of 14:19, 7 August 2024
Jumiles (Spanish: [xuˈmiles] ; Nahuatl languages: Xomilli) are small stink bugs native to the Taxco region of the state of Guerrero in Mexico. Their diet includes the leaves of the encina (Quercus ilex) tree.[1] Chumiles are a smaller, similar stink bug of the same region (southern Morelos and northern Guerrero). Any edible Hemiptera from the families Coreidae or Pentatomidae may be considered jumiles as well.[2]
Use as food
Jumiles are collected for their culinary value and may be roasted, fried, ground, or eaten raw. A salsa is prepared by combining fresh tomatoes, chiles and onions with jumiles that have been mashed in a molcajete. The salsa is served with corn tortillas.[1] The beginning of the jumil season on November 1 is the occasion of a large fiesta in Taxco. Fiesta-goers gather in the mountain park of Huisteco to collect jumiles and to crown a Jumil Queen. Jumiles are plentiful from November until February and become scarce after the first rains.[2]
Jumiles have a cinnamon-like odor. They are considered an acquired taste due to their high iodine content, which imparts a bitter, medicinal flavor.[3] Jumiles are also a good source of tryptophan and the vitamins riboflavin and niacin.[4][5]
See Also
- Entomophagy – Practice of eating insects by organisms
- Entomophagy in humans – Practice of eating insects in human cultures
- Insects as food – Use of insects as food for humans
- List of edible insects by country
- Chahuis – Mexican name for edible beetles
- Chapulines – Mexican dish of grasshoppers
- Escamol – Edible larvae and pupae of ants
- Maguey worm – Edible caterpillars that infest maguey
- Mezcal worm – Insect larva added for flavor to mezcal
References
- ^ a b Hosking, Richard, ed. (2006). Wild Food: Proceedings of the Oxford Symposium on Food and Cookery, 2004. Totnes: Prospect Books. p. 180. ISBN 978-1-903018-43-9.
- ^ a b De Foliart, Gene. "3. The Use of Insects as Food in Mexico". The Human Use of Insects as a Food Resource. Archived from the original on September 15, 2012.
- ^ Menzel, Peter (November–December 1999). "Why I Eat Bugs". Utne Reader.
- ^ DeFoliart, Gene (1992). "Insects as Human Food". Crop Protection. 11 (5): 395–399. doi:10.1016/0261-2194(92)90020-6. Archived from the original on 2015-04-23.
- ^ Massieu, H. G.; Trigo, M; Cravioto, R.O.; Calvo de la T., J. (1950). "Sobre la applicación del Metodo de Thomas a la dosificación de tirosina en algunos alimentos Mexicanos". Ciencia e Investigación (in Spanish). 6. Argentina: 424–428.
Further reading
Bukkens, Sandra G.F. (1997). "The nutritional value of edible insects". Ecology of Food and Nutrition. 36 (2–4): 287–319. doi:10.1080/03670244.1997.9991521.
External links
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