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Jumiles

Stink bugs native to Mexico

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Through Iodine

Lab · Class 6Food Tests & Nutrients

Use as food

Jumiles are collected for their culinary value and may be roasted, fried, ground, or eaten raw. A salsa is prepared by combining fresh tomatoes, chiles, and onions with jumiles that have been mashed in a molcajete. The salsa is served with corn tortillas. The beginning of the jumil season on November 1 is the occasion of a large fiesta in Taxco. Fiesta-goers gather in the mountain park of Huisteco to collect jumiles and to crown a Jumil Queen. Jumiles are plentiful from November until February and become scarce after the first rains.

Jumiles have a cinnamon-like odor. They are considered an acquired taste due to their high iodine content, which imparts a bitter, medicinal flavor. Jumiles are also a good source of tryptophan and the vitamins riboflavin and niacin.

More in Animals

Monotypic taxonTaxonomic group with only one subordinate taxonSpecies descriptionFormal description of a discovered speciesParaphylyType of taxonomic groupIUCN Red ListInventory of the global conservation status of biological speciesSubtropicsGeographic and climate zoneCommon nameName generally used for a taxon, group of taxa or organism(s)