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Resources   Hot Sauce Made With Ants—Would You Eat It? | Expedition Raw by National Geographic “Tourists visiting Kumarakapay, in Venezuela’s Gran Sabana region, can enjoy a special hot sauce, kumache, with their meals. Restaurant owner Kendall Donals describes the process of collecting and preparing the ants and termites that go into the sauce, a tradition of the local indigenous people, whose ancestors relied on the ants for sustenance.”     Assessment of Nutrients of Escamoles Ant Eggs Limotepum apiculatum M. by Spectroscopy Methods by Virginia Melo-Ruiz1, Tomas Quirino-Barreda, Concepción Calvo-Carrillo, Karina Sánchez-Herrera and Horacio Sandoval-Trujillo   Escamoles Ant Eggs[...]