Finland, crickets, and salty licorice (salmiak). Bug Bazaar could not resist the temptation to put them together and make this strange and exotic delicacy which only can be invented in Finland!
A crunchy cricket snack with salty licorice (salmiak) was invented by Bug Bazaar for the Finnish Kosmos Festival 2018 and tested at Licorice and Salty Licorice Festival 2018 in Helsinki. Salmiakkisirkka became a bestseller on Salty Licorice Festival 2019 in Helsinki and it was invited to the main scene of the biggest Salty Licorice Festival of the world in Stockholm in 2020.
This product is officially sold as a decoration with VAT 24% instead of the Finnish food VAT 14%.
Edible insects are rich in nutrients. The house insects contain plenty of protein, iron, creatine, calcium, magnesium, zinc in addition to which there is the fish’s type of omega fatty acid division between the omega-3 and omega-6.
Did you know that in grasshoppers, there are five times more antioxidants than in oranges?
With its high B12 vitamin content and its healthy nourishment composition, insect food is highly recommended for balancing otherwise mostly vegetarian diets.
The chitin to be obtained from the insect food and its breakdown products, chitooligosaccharides, and chitosan operate like fiber and lower the cholesterol of the blood. They also have antioxidative, anti-inflammatory and anti-cancer effects. It has also been stated that chitin and its breakdown products will prevent the growth of most harmful intestines bacteria.
As insects lose about 75% of their weight as the water evaporates during the roasting/drying, they are a real power food.
Our crickets are 100% traceable and they are grown delicious in the natural heat of Thailand, the home of the most delicious insect food in the world.
Nature Loves the Insectivore!
Insect food can help us in keeping the food system within environmental limits. To get a kilogram of beef one needs 12 times more feed, 15 times more room, and 22 000 times more water than growing a kilogram of insects. The insects offer a new lasting, ethical and delicious way to produce the proteins which are necessary to all of us.
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A NOTE for purchases weighing one kilogram or more
Shipping costs for international orders are high and we want to offer the best possible service to our customers. In case your order weighs one kilogram or more, you should directly contact our customer service. In that way, we can manually tailor your order and plan the best shipping method for your needs!
Our crickets are not the cheapest because we only accept the best!
After an extensive comparison, we found a top certified and socially responsible cricket farmer whose crickets are the most delicious on the market.
Ingredients: Roasted crickets (acheta domesticus), licorice extract, sugar, ammonium chloride, rice flour, salt.
Farmed in Thailand. Packed and flavored in Finland.
Our crickets come by sea from Thailand where they grow in tropical 35 degrees Celsius heat which is optimal for crickets. As a result, the carbon footprint of our crickets is much smaller than with insects produced in the heated production facilities of the Northern Hemisphere.
Our crickets have FDA, GMP, GAP, and HACCP.
Our cricket farmer follows The Business Social Compliance Initiative (BSCI) is a leading business-driven initiative for companies committed to improving working conditions in the global supply chain.
Nutritional Information (per 100g)
- Energy 1751 kJ / 407 kcal
- Fat 14,4 g of which Saturates 5.2 g
- Carbohydrate 16,6 g of which Sugars 7.6 g
- Fiber 1.4 g
- Protein 54,3 g
- Salt 2.2 g
- 2,3% ammonium chloride
Insects may cause an allergic reaction to those who are allergic to, for example, dust mites or shrimp. Food allergens are proteins. Sensitization to insect proteins is possible, just like to any other food proteins. The proteins that insects contain are similar to the proteins of e.g. crustaceans and mollusks. Thus persons who are allergic to prawns, for example, may have an allergic reaction from insect food. Insects may contain traces of gluten.
Ingrediens: Hussyrsor (95%; acheta domesticus), lakritsextrakt, socker, ammoniumklorid 2,3%, rismjöl, salt. Näringsinnehåll (100g): Energi 1751 kJ/407 kcal (, varav från fett 132 kcal), fett 14,4 g (, varav mättade fettsyror 5,2 g), kolhydrater 16,6 g (, varav sockerarter 7,6 g), fiber 1,4 g, protein 54,3 g, salt 2,2g, ammoniumklorid 2,3%. Ursprungsland: Thailand. Förpacknings- och kryddningsland: Finland. Importör: Bugisphere Oy, Fredrikinkatu 64 B 22, 00100 HELSINKI.
Man kan vara allergisk mot insektmat. Matallergenerna är proteiner. Man kan bli allergisk mot insektproteiner på samma sätt som mot andra proteiner i maten. Proteinerna i insekter är jämförbara med proteinerna i t.ex. skaldjur och blötdjur. Därför kan en person som är allergisk mot t.ex. räkor få en allergisk reaktion av insektmat.
References to health-related statements above
- Williams, J.P.& Williams, J.R., Kirabo, A. & Chester, D. & Peterson, M. (2016), "Nutrient Content and Health Benefits of Insects", in Insects as Sustainable Food Ingredients — Production, Processing and Food Applications, Ch 3, Pages 61–84, edited by Dossey, Aaron T. & Morales-Ramos, Juan A. & M. Guadalupe Rojas, Academic Press, Elsevier Inc.
- Rumpold, Birgit A. & Schlüter, Oliver K. (2013), "Nutritional composition and safety aspects of edible insects", Molecular Nutrition & Food Research, Volume 57, Issue 5, May 2013, Pages 802-823. WILEY‐VCH Verlag GmbH & Co. KGaA, Weinheim
- Belluco, Simone & Losasso, Carmen & Maggioletti, Michela & Alonzi, Cristiana C. & Paoletti, Maurizio G. & Ricci, Antonia, (2013), "Edible Insects in a Food Safety and Nutritional Perspective: A Critical Review", Comprehensive REVIEWS in Food Science and Food Safety, Volume 12, Issue 3, May 2013, Pages 296-313, A Publication of the Institute of Food Technologists.
- Banjo, A.D, & Lawal, O.A. & Songonuga, E.A., (2006), "The nutritional value of fourteen species of edible insects in southwestern Nigeria", African Journal of Biotechnology, Volume 5, Issue 3, Pages 298-301, 2 February 2006.
- Ghosha, Sampat & Lee, So-Min & Jung, Chuleui & Meyer-Rochowcd, V.B., (2017), "Nutritional composition of five commercial edible insects in South Korea", Journal of Asia-Pacific Entomology, Volume 20, Issue 2, June 2017, Pages 686-694, Elsevier Inc.
- DeFoliart, Gene R. (Emeritus Professor), (1992), "Insects as human food: Gene DeFoliart discusses some nutritional and economic aspects", Crop Protection, Volume 11, Issue 5, October 1992, Pages 395-399, Elsevier Inc.
- Ramos-Elorduya, Julieta & Morenoa, Jose Manuel Pino & Prado, Esteban Escamilla, Perez, Manuel Alvarado & Oteroc, Jaime Lagunez & Guevarad, Oralia Ladronde (1997), "Nutritional Value of Edible Insects from the State of Oaxaca, Mexico", Journal of Food Composition and Analysis, Volume 10, Issue 2, June 1997, Pages 142-157.
- Bukkens, Sandra G.F., (2010), "The nutritional value of edible insects", Ecology of Food and Nutrition, Volume 36, 1997 - Issue 2-4, Pages 287-319. Taylor & Francis.
- Di Mattia, Carla & Battista, Natalia & Sacchetti, Giampiero & Serafini, Mauro, (2019), "Antioxidant Activities in vitro of Water and Liposoluble Extracts Obtained by Different Species of Edible Insects and Invertebrates", Frontiers in Nutrition, 15 July 2019.
- Azuma, Kazuo & Osaki, Tomohiro & Minami, Saburo & Okamoto, Yoshiharu, (2015), "Anticancer and Anti-Inflammatory Properties of Chitin and Chitosan Oligosaccharides", Journal of Functional Biomaterials, Volume 6, Issue 1, 2015 March, Pages 33–49.
- Je, Jae-Young & Kim, Se-Kwon, (2012), "Chitooligosaccharides as Potential Nutraceuticals: Production and Bioactivities", Ch. 21 in Advances in Food and Nutrition Research, Volume 65, 2012, Pages 321-336, Elsevier Inc.
- Ngo, Dai-Hung & Kim, Se-Kwon, (2014), "Antioxidant Effects of Chitin, Chitosan, and Their Derivatives", Ch. 2 in Advances in Food and Nutrition Research, Volume 73, 2014, Pages 15-31, Elsevier Inc.
- Benhabilesa, M.S. & Salah, R. & Lounici, H. & Drouiche, N. & Goosend, M.F.A. & Mameri, N., (2012), "Antibacterial activity of chitin, chitosan and its oligomers prepared from shrimp shell waste", Food Hydrocolloids, Volume 29, Issue 1, October 2012, Pages 48-56, Elsevier Inc.
- Je, Jae-Young & Kim, Se-Kwon, (2006), "Antioxidant activity of novel chitin derivative", Bioorganic & Medicinal Chemistry Letters, Volume 16, Issue 7, 1 April 2006, Pages 1884-1887, Elsevier Inc.
- Azuma, Kazuo & Osaki, Tomohiro & Minami, Saburo & Okamoto, Yoshiharu, (2015), "Anticancer and Anti-Inflammatory Properties of Chitin and Chitosan Oligosaccharides", Journal of Functional Biomaterials, 2015, Volume 6, Issue 1, Pages 33-49, MDPI journals.