Biology:Jumiles
Jumiles (Spanish: [xuˈmiles] (
listen)); (Social: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]
References
- ↑ 1.0 1.1 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. https://books.google.com/books?id=juAabiJpnn0C&q=%22stink%20bug%22%20entomophagy&pg=PT180.
- ↑ 2.0 2.1 De Foliart, Gene. "3. The Use of Insects as Food in Mexico". The Human Use of Insects as a Food Resource. http://www.food-insects.com/book7_31/Chapter%2003%20MEXICO.htm.
- ↑ Menzel, Peter (November–December 1999). "Why I Eat Bugs". Utne Reader. http://www.utne.com/1999-11-01/WhyIEatBugs.aspx.
- ↑ DeFoliart, Gene (1992). "Insects as Human Food". Crop Protection 11 (5): 395–399. doi:10.1016/0261-2194(92)90020-6. http://www.food-insects.com/Insects%20as%20Human%20Food.htm.
- ↑ 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" (in es). Ciencia e Investigación (Argentina) 6: 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
- Video of Mexican Celebrity Edgarito eating a live Jumil
- Story and photos of jumiles and salsa made from jumiles
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