Insects have been consumed as a food source for centuries in communities worldwide. In Odisha’s Mayurbhanj district, red weaver ants are used to make a chutney or a watery semi-solid paste known as “Kai Chutney.” This chutney is renowned in the region for its medicinal and nutritional properties. On January 2, 2024, this distinctive savory chutney was awarded the geographical indication (GI) tag.
What Are Red Weaver Ants?
Red weaver ants, deductively known as Oecophylla smaragdina, are eminent for their very agonizing sting, fit for causing rankles on the skin. These ants are prevalent in the Similipal forests, Asia’s second-largest biosphere, and the forests of Mayurbhanj.
These States Too Eat Red Ant Chutney
Hundreds of tribal families in the district make a living by collecting and selling these insects and chutneys. The ants and their eggs are gathered from their nests and cleaned before being used. The Red Ant Chutney is made by grinding a mixture of salt, ginger, garlic, and chilies. Similar red ant chutneys can also be found in other eastern states such as Jharkhand and Chhattisgarh.
Benefits Of Red Ant Chutney
- Notwithstanding its culinary allure, red insect chutney is eminent for its potential medical advantages.
- The chutney is accepted to be a decent wellspring of supplements like protein, calcium, zinc, vitamin B-12, iron, magnesium, potassium, and so forth.
- This special Red Ant Chutney is likewise loved for its job in the improvement of a sound cerebrum and sensory system, possibly supporting the administration of conditions like sadness, exhaustion, and cognitive decline.
Based on various research and studies, the integration of insects into our diets as a protein source has been proposed as a potential solution to environmental challenges. Insects could substitute traditional animal protein sources like cows, which are known for their significant emissions of heat-trapping gases like carbon dioxide and methane.