Talk:Pentatomidae

message: >They also are commonly eaten in Laos, and are regarded as delicious due to their extremely strong odor.
Source? --Cheap-stock-photos (talk) 11:48, 15 June 2012 (UTC)
replies: text: Looks like this might have been a previous version with more information, since pared down for some reason: "Known as jumiles, chumiles, chinche de monte, or xotlinilli, various stink bugs are part of Mexican cuisine. Known as bọ xít in Vietnamese, stink bugs are also found in Vietnamese cuisine. They are also commonly eaten in Laos, and are regarded as delicious due to their extremely strong odor. The insects are sometimes pounded together with spices and a seasoning to prepare cheo, a paste mixed with chilies and herbs."    Nihola (talk) 19:20, 18 August 2016 (UTC)
replies: text: Here's a reference for Mexico:  http://news.softpedia.com/news/How-to-Eat-Alive-Stink-Bugs-58864.shtml      "Unlike other insects, bugs secret a stinky secretion as a main defense. When disturbed, stink bugs will release the pungent liquid, whose rancid almond smell is due to cyanide (a powerful poison) derived chemicals. Still, giant water bugs are eaten fried in Laos and stink bugs are famous in the Indigenous Mexican cuisine. The Mexican comestible bugs are called jumil, chinche de monte (mount bug) or xotlinilli. They belong to the Pentatomidae family and the most appreciated species are Atizies taxcoensis and Edessa mexicana (called chumil).These bugs are small, a little less than 1 cm (0.4 inch) (females are bigger than males). They are eaten especially in the states of Morelos y Guerrero. The consumers say they have a specific cinnamon flavor coming from the stems and leaves they feed upon, others say they have a bitter medicinal flavor, probably due to their high iodine content. They are also rich in vitamin B2 and B3. Jumiles are used for making a specific sauce or as taco filling.As taco filling, in Taxco and other regions of Mexico they are eaten alive, as jumiles can live up to one week after the cooking process, including beheadedment and toasting. Scientific research showed that jumil has analgesic and tranquilizing qualities.Jumil was discarded by the Mexican "high cuisine", following European standards, as it was falsely seen as having the typical "stinky scent" and "spicy bug flavor" of the other stink bugs. Their eating was regarded as the result of food shortage and superstition.Since the Pre-hispanic epoch, they have been collected for the Festival of the Deceased Ones. The Aztecs went in pilgrimage to Cerro del Huixteco ("Hill of the Huixteco"), close to Taxco (Guerrero), to climb to the temple dedicated to the jumil. Today, in Taxco, the pilgrimage is still celebrated in October on the first Monday after the Day of the Deceased Ones, when the delicious insects can be served, either alive (in tacos) or cooked and it is the premise of a large fiesta. The participants gather in the mountain park of Huisteco jumiles and crown a Jumil Queen. But the habitat of the jumil is menaced due to the fractioning of the hill."    Nihola (talk) 19:30, 18 August 2016 (UTC)
replies: text: Another for Mexico:  http://garyjfernandes.com/tag/insects/     "The stink bug goes by many other names as well, but none so aptly descriptive.  Some refer to it a “the shield bug” because of it’s shape.  Others say it is a “bark beetle” for obvious reasons.  In Mexico it is called Chinche de Monte (among other names) where it is said to have the faint taste of cinnamon.  In Viet Nam it is Bo Xit, and in Laos it’s pulverized into a paste and mixed with spices and chiles into a concoction called Cheo, and is considered a delicacy."    Nihola (talk) 19:32, 18 August 2016 (UTC)

text: Recipe:  https://www.flickr.com/photos/johnfrisch/7102775671    "Ingredients for Spicy Ground Cheo Paste (Blend in Processor)  4 to 5 fresh red chillies, 5 large dried chillies, 6 stink bugs, 1 clove garlic, 12 shallots, 4 candlenut or macadamia nuts, 1 tsp belachan (toasted), 2 tbsp water, 2 tbsp sugar, 1 tsp kosher salt"    Nihola (talk) 19:41, 18 August 2016 (UTC)

text: First-hand account and traditional recipe from Mexico:  http://www.chicagoreader.com/Bleader/archives/2013/10/14/stinkbug-salsa-for-the-iodine-deficient    Nihola (talk) 19:43, 18 August 2016 (UTC)

text: Chef says they taste like lime, cilantro, etc:  https://www.youtube.com/watch?v=lLEedc4ypM4    Nihola (talk) 20:02, 18 August 2016 (UTC)

text: Wikipedia page about the Mexican edible bugs:  Jumiles    Nihola (talk) 20:07, 18 August 2016 (UTC)

text: Fried stink bugs, Vietnam:  https://www.vietnambreakingnews.com/2014/03/eating-insects-in-hanoi/    Nihola (talk) 20:22, 18 August 2016 (UTC)

text: Thailand:  Thailand - Stink-bug Stirfry?    Nihola (talk) 20:28, 18 August 2016 (UTC)

text: Laos - stink bugs, etc:  Edible Insects in Lao PDR    Nihola (talk) 20:36, 18 August 2016 (UTC)
thread_title:  Is the section on "cheo" accurate? 

message: This article describes the serious attacks of these insects on certain crops in North America, but does not provide any context about its recent arrival and massive propagation due to the lack of any natural predators (which do exist in its natural environments). See reference here: http://ento.psu.edu/extension/factsheets/brown-marmorated-stink-bug .  — Preceding unsigned comment added by 76.106.58.93 (talk) 13:42, 28 January 2013 (UTC)
thread_title:  No mention of how it arrived in North America 

message: No house plants, but SB in winter in freezing clime, overwintered as late as April 7th; 4-5 weekly discovered. No other wee beasties. Have found them in, yes, bedding, when "raking" carpetting. Dead, sometimes hollow exo-skeletons (shed?) found randomly through out home. Even hear low buzzing with bed lamp off, but found on lampshades or walls. Do any species host on humans; shed skin or fur perhaps? (75kg Newf; hence raking). Performed obligatory olfactory test; not acrid, more of a spiceness quality. 98.144.238.191 (talk) 13:03, 4 April 2022 (UTC)
thread_title:  Humans & SB