There is a debate about using the term “Cricket Flour” when dealing with actual cricket powder. Some say that using the term “Cricket Flour” when there is no actual grains involved seems…wrong. What we are talking about here is ground up crickets.
An insect. A protein. Not a grain.
But whether you call it cricket flour or cricket powder, to the average person, they used to mean the same thing. Now, However, food tech companies are starting to take regular wheat flour and incorporate a percentage of cricket powder into it.
Now we have…cricket flour. I think.
Cricket powder, cricket flour….
Confused? That’s ok, just eat. It’s good for you, and for the planet.
It is used in a lot of fine dining cooking because of its distinct flavor:
It has a mild taste with a slight nutty flavour. It’s now being used in fine-dining dishes, especially the Italian cuisine.
