Unseasoned dried crickets (Acheta domesticus) in a value bulk pack. Just whole roasted crickets, nothing added: no salt, no oil, no flavouring. The blank canvas of edible insects for your kitchen.
What they taste like
Mild, nutty and slightly earthy, a bit like roasted sunflower seeds with a hint of shrimp. Light and crunchy, they take on whatever seasoning you give them.
How to use dried crickets
- Toast them in a dry pan for 2 to 3 minutes and season with salt, paprika, chilli or garlic for a quick high-protein snack.
- Grind them in a blender into your own cricket flour for bread, pancakes, protein pastry or smoothies.
- Sprinkle whole over salads, soups, ramen, risotto or tacos as a crunchy topping.
- Use them for tastings, school projects, team events or as a dare at a party.
Why crickets
Crickets are naturally high in protein with all essential amino acids, and they also deliver fibre (chitin), vitamin B12, iron and omega fatty acids. Compared with conventional livestock they need a fraction of the feed, water and space. Our crickets come from Cricket One, a modern farm in Vietnam that filed its own Novel Food dossier with the EU.
Storage
Keep in a cool, dry place and reseal the pack after opening. Dried crickets keep for months in the pantry.
Allergen note
Crickets contain protein that may cause reactions in people allergic to crustaceans, molluscs or dust mites.
Available in 20 g, 80 g and 1000 g packs. The 1 kg pack is the best value for restaurants, cooking classes and regular home cooks.
