Edible spiders: an unconventional source of nutrition and therapeutic agents

Currently, arthropods are recognized as viable “mini livestock,” offering a sustainable, ecologically efficient, and nutritionally important food source characterized by high protein content, exceptional amino acid profiles, essential micronutrients, and a low environmental footprint. Arachnids, particularly spiders, are one underexplored component of human diets, with documented consumption in several indigenous cultures for both nutritional and traditional medicinal purposes. However, despite their ethnobiological significance, systematic research on their nutritional composition, safety, and potential contribution to food security remains limited. In Nagaland, India, orb-weaver spiders such as Nephila pilipes and Trichonephila clavata are consumed and highly preferred for their plump abdomens, which yield a creamy, nutty flavor upon cooking. Edible spiders are considered viable meat substitutes, contributing protein and other essential nutrients to local diets. The knowledge and practice of consuming various spiders for food and medicinal purposes amongst indigenous cultures are passed down orally through generations. Hence, emphasizing these practices can foster respect and curiosity among researchers towards indigenous knowledge systems. Despite the urgent need to provide sufficient nutrition for an expanding population, many individuals experience discomfort or aversion to consuming arachnids, frequently attributed to food neophobia or feelings of disgust. The present study, therefore, focuses on the importance of edible spiders as a sustainable food source for future food and nutrition security.