[2][3] When cultivated for human consumption in Western nations, insects are held to the same safety requirements as any other food.
Depending on the popularity in a given location, processing might be done commercially or locally.
The procedure begins with the removal of the insect's insides, albeit this step is optional.
The freezing, baking, and drying results in a powdered dark brown flour.
The taste is described as very nutty, and foods normally prepared with wheat flour may cook differently.