Cicada is an ancient culinary and medicinal herb.
The best-known North American cicada is the species Magicada septendecim, and the Chinese cicada, which is the variety used medicinally, is the species Cryptotympana pustulata.
The molted exoskeleton of the Chinese cicada (Cryptotympana pustulata) is used to make medicine. The body is used as a food, deep-fried, and eaten without its outer dried skin.
Up to two billion people worldwide regularly eat insects, especially in South and Central America, Asia, Africa, Australia, and New Zealand. When available, cicadas are among the most popular. Tasting like shrimp, they are full of nutrients and a good source of protein and chitin.
