| Sphenarium purpurascens | |
|---|---|
 Adult Sphenarium purpurascens | |
| Common names: | Chapulines, Chapulínes de la milpa (Grasshopper of the cornfield) |
| Size: | .79 inches |
| Color: | Bright green |
| Defense: | No information |
| Range: | Mexico, Guatemala |
| Scientific classification | |
| Kingdom: | Animalia |
| Phylum: | Arthropoda |
| Class: | Insecta |
| Order: | Orthoptera |
| Family: | Pyrgomorphidae |
| Genus: | Sphenarium |
| Species: | pupurascens |
| Life cycle | |
| Egg | |
| ↓ | |
| Nymph | |
| ↓ | |
| Adult
| |
| Preparation | |
| Stage consumed: | Nympgh, Adult |
| Cooking method: | Fried |
| Parts consumed: | All but legs |
| Toxicity: | Potential lead poisoning due to agricultural spraying |
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This information is missing! Please add it, using the following as a guideline:
Commonly known as _____. [Description of adults, juveniles, larvae, pupae, etc. as appropriate.] Ex: Adults are ___ to ___ inches long (___ to ___ cm) and ___ to ___ inches wide (___ to ___ cm). They [fly, jump, burrow, etc.] and [bite, sting, hiss, spray, other defense mechanism]. They are [venomous, deadly, anaphylaxis-inducing, harmless] [conditions: if they bite, if they sting, if they're consumed raw, etc.]
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Habitat[]
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What countries, states, or provinces the specimen occurs in naturally. What temperature range they occur in, whether they're found in moist or dry environments. Do they live under rocks? Inside rotting logs? Under ground? In trees? Any relevant information about the range and conditions they are found in.
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Consumption[]
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What people/cultures have traditionally eaten them? For how long have they been consumed, if known? Other information about their history as food.
What parts are eaten (are legs, heads, wings, etc. typically removed)? At what stage are they eaten (larva, adult, etc.)? Can they be consumed raw, or must they be cooked? How are they prepared? Are any organs removed, is a special diet recommended before consumption, are they frozen or boiled prior to other preparation, are they fried, are they ground? Is there a common way that they are seasoned? What, if anything, do they taste similar to? Any additional toxicity or allergen warnings. |
Recipes[]
Find grasshopper recipes on Entomophagy Wiki.
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Use recipe template for first two recipes.
Additional recipes: |
Farming[]
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Any available information on feasibility and techniques for farming this species. What type of enclosure is used? What are they fed? Do they eat their own young? How quickly do they breed? What temperature do they need to be kept at? Do they need light or darkness? Any additional information.
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Legality[]
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Are there any known legal issues with the import, export, or sale of this species? Does it only concern live specimens? Is it an endangered? Is it a recognized invasive species?
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Buying[]
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This information is missing! Please add it, using the following as a guideline:
Use recipe template for first two recipes.
Additional recipes: |