We’ve all been there — eyes heavy, body exhausted, and the bed calling our name. But even when you’re already feeling sleepy, sometimes the mind doesn’t cooperate. Maybe you’re anxious, restless, or just can’t seem to fall asleep. In moments like this, you might wonder:
In many cultures, crows have long been associated with mystery, wisdom, and even omens. One particularly intriguing piece of folklore suggests that when a crow is sick or nearing death, it will sit atop an anthill. But why would a crow choose such an unusual resting place?
There are two major interpretations of this behavior:
You’ve probably heard that ants love sweet things. But here’s a twist — have you ever accidentally bitten into an ant or a weaver ant (kerengga) and noticed that it tastes… cooked? Maybe even a little sour or spicy?
Let’s break down this odd but fascinating experience.
The “Cooked” Taste: It’s All Chemistry
The unexpected flavor comes from a natural defense chemical in ants called formic acid. This acid is produced mainly in their abdomens and is used for protection against predators or threats.
• Formic acid gives a sour, slightly spicy or citrusy taste — not too different from vinegar or lemon.
• When crushed or bitten, especially if it’s a larger species like weaver ants, this acid is released and reacts with your saliva, creating that “cooked” or “tangy” flavor.
• Add to that the tiny proteins, fats, and possibly a little chitin (the outer shell), and you get a flavor some people say is similar to roasted nuts or grilled shrimp… but just a hint of it.
But Wait, People Actually Eat Them?
Yes — and not just on a dare!
In countries like Thailand, Laos, Cambodia, and Vietnam, weaver ants and their eggs and larvae are considered delicacies. They’re used in traditional dishes, especially in Thai cuisine. One popular ingredient is:
• Kai Mot Daeng (ไข่มดแดง) — Red ant eggs.
These are:
• Tangy and refreshing, thanks to natural acids in the ants.
• Rich in protein and considered a nutritious wild food source.
• Usually cooked into spicy salads, omelets, soups, or even eaten raw with herbs.
The flavor blends perfectly with classic Thai ingredients like lime, chili, fish sauce, and coriander. The result? A zingy explosion of flavor that’s completely different from anything you’ve ever tried.
Should You Try It?
If you’re feeling adventurous, yes — but maybe not by picking ants from your backyard. Culinary-grade weaver ants are foraged carefully in the wild and are usually prepared cleanly and safely.
So the next time someone asks why ants taste “cooked,” you can say it’s not your imagination — it’s science and seasoning at play.
And who knows? Maybe you’ll end up trying some the next time you’re in Thailand.
When news broke that a species of wolf had been successfully brought back from the brink of extinction, the world was stunned. But what if this wasn’t the first? What if this resurrection was just another chapter in a long, hidden story?
In a stunning scientific breakthrough, researchers at Colossal Biosciences, a Texas-based biotechnology company, have successfully cloned a species of ancient dire wolves (Aenocyon dirus), a fearsome predator that roamed North America over 12,500 years ago. This marks one of the most significant achievements in de-extinction science to date.
From afar, the Teddy Bear Cholla looks like something out of a desert fairytale — fuzzy, golden, and almost huggable. But don’t let the name fool you. This cactus isn’t cuddly. In fact, it might just be one of the most dangerous “teddy bears” you’ll ever meet.
When we think of sign language, it’s easy to assume that it’s a universal method of communication. After all, wouldn’t hand gestures and facial expressions be consistent around the globe? Surprisingly, that’s far from the truth. Just like spoken languages, sign languages differ vastly from one country to another—and even within regions of the same country.
We’ve all been there — eyes heavy, body exhausted, and the bed calling our name. But even when you’re already feeling sleepy, sometimes the ...
