CULINARY QUALITY
EDIBLE ANTS

Black Ants:  Polyrhachis vicina Roger
Red Ants:  Myrmicaria brunnea

Package Size:  One Pound
Serving Size:  12 to 35 ants
Shelf Life:  6 Months Refrigerated
Ant’s Flavor:  Delightful Citrus Flavor

“Wow! That really tastes good” is a comment heard often when people try Edible Ants for the first time. They have a strong but pleasant “citrusy” flavor people like.

Edible ants will turn an ordinary meal into an exciting culinary adventure. Just sprinkle a few ants on a dish to give your guests a pleasant and unexpected twist to a dining experience they’ll never forget.

The formic acid in the black ants is what gives them their citrus burst. The ants taste pretty strong so just a pinch is needed. They have a nice light crunch and can be used as a replacement for lemon or lime.

A lot of chefs love the ants for their powerful taste along with the fact that they are black (a current on-trend color) or a very dark red and they are small enough to not immediately look like an insect.

Ants on a Log using real ants is a classic. You can also raise a few eyebrows by topping a salad with a pinch of ants. They make a great topping for ice cream and gelato. The possibilities are unlimited.

A pound of ants is a lot of ants. Depending upon the harvest, it’s around fifty to seventy thousand ants per pound.

Black Ants contain the highest concentration of Zinc of any plant or animal. (33.3 ppm). They are 56% protein and packed with a substantial amount of Potassium (K), Calcium (Ca), Phosphorous (P), Magnesiun (Mg), Iron (Fe) and Manganese (Mn).

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Caution: Serving Black Ants results in increased social media activity.