Candy cap
Encyclopedia
Candy cap or curry milkcap is the English-language common name
for several closely related edible species of Lactarius
; L. camphoratus, L. fragilis, and L. rubidus. These mushrooms are valued for their highly aromatic qualities and are used culinarily as a flavoring rather than as a vegetable.
that is typically under 5 cm in diameter (though L. rubidus and L. rufulus can be slightly larger), and with coloration ranging through various burnt orange to burnt orange-red to orange-brown shades. The pileus shape ranges from broadly convex in young specimens to plane to slightly depressed in older ones; lamellae are attached to subdecurrent. The entire fruiting body is quite fragile and brittle. Like all members of Lactarius, the fruiting body exudes a latex when broken, which in these species is whitish and watery in appearance, and is often compared to whey
or nonfat milk. The latex may have little flavor or may be slightly sweet, but should never taste bitter or acrid. These species are particularly distinguishable by their scent, which has been variously compared to maple syrup
, camphor
, curry
, fenugreek
, burnt sugar, Malt-O-Meal
, or Maggi-Würze
. This scent may be quite faint in fresh specimens, but typically becomes quite strong when the fruiting body is dried.
Microscopically, they share features typical of Lactarius, including round to slightly ovular spores with distinct amyloid
ornamentation and sphaerocysts that are abundant in the pileus and stipe trama
, but infrequent in the lamellar trama.
The candy caps have been placed in various infrageneric groups of Lactarius depending on the author. Bon defined the candy caps and allies as making up the subsection Camphoratini of the section Olentes. Subsection Camphoratini is defined by their similarity in color, odor (with the exception of L. rostratus – see below), and by the presence of macrocystidia on their hymenium
. (The other subsection of Olentes, Serifluini, is also aromatic, but have very different aromas from the Camphoratini and are entirely lacking in cystidia.)
Bon and later European authors treated all species that were aromatic and had at least a partially epithelial pileipellis
as section Olentes, whereas Hesler and Smith and later North American authors treat all species with such a pileipellis (both aromatic and non-aromatic) as the section Thojogali. However, a thorough molecular phylogenetic investigation of Lactarius has yet to be published, and older classification systems of Lactarius are generally not regarded as natural.
Like other species of Lactarius, candy caps are generally thought to be ectotrophic, with L. camphoratus having been identified in ectomycorrhizal root tips. However, unusually for a mycorrhizal species, L. rubidus is also commonly observed growing directly on decaying conifer wood. All candy cap species seem to be associated with a range of tree species.
The most notable differences between L. camphoratus, L. fragilis, and L. rubidus are as follows:
Candy caps may also be confused with any of a large number of small, similarly colored species of Lactarius that may be distasteful to downright toxic depending on the species and the number consumed.
Candy caps may be distinguished from other Lactarius by the following characteristics:
compound. However, this was not identified as an aromatic component of this mushroom.
While none of the candy cap species has been analyzed to identify their aromatic compounds, analysis of L. helvus yielded a large number of aromatic compounds, notably sotolon
, which was identified as giving this species its distinct fenugreek odor. Other important volatile compounds identified included decanoic acid
and 2-methylbutyric acid.
the way most other edible mushrooms are consumed. Because of the strongly aromatic quality of these mushrooms, they are instead used primarily as a flavoring, much the way vanilla
, saffron
, or truffles are used. They impart a flavor and aroma to foods that has been compared to maple syrup or curry, but with a much stronger aroma than either of these seasonings. Candy caps are unique among edible mushrooms in that they're often used in sweet and dessert
foods, such as cookies and ice cream
. They are also sometimes used to flavor savory dishes that are traditionally prepared with sweet accompaniments, such as pork, and are also sometimes used in place of curry seasoning.
They are usually used in dried form, as the characteristic aroma intensifies greatly upon drying. To use them as a flavoring, the dried mushrooms are either powdered or they are infused into one of liquid ingredients used in the dish, for example, being steeped in hot milk, much the same way whole vanilla beans are.
As a result of these culinary properties, candy caps are highly sought after by many chefs. Lactarius rubidus is commercially gathered and sold in California
while L. camphoratus is gathered and sold in the United Kingdom
and Yunnan Province, China.
Marchand reports that some individuals use L. camphoratus as part of a pipe tobacco mix.
The subsection Camphoratini includes Lactarius rostratus, a species found in northern Europe, though quite rare. Unlike other members of subsection Camphoratini, L. rostratus has an unpleasant (even nauseating) smell, described as resembling ivy
. Lactarius cremor is a name sometimes used for mushrooms in this group, however, Heilmann-Clausen, et al. consider this name to be nomen dubium
, referring variously to Lacarius rostratus, L. serifluus, or L. fulvissimus
depending on the author's concept of L. cremor. Lactarius mukteswaricus and L. verbekenae, two species described from the Kumaon
area of the Indian Himalaya in 2004, are reported to be very closely related to L. camphoratus and L. fragilis, respectively, including in odor.
Lactarius rufulus
is reported by one source as being a "candy cap" species and having a similar odor to the other candy caps, though earlier monographs do not report such an aroma and describe the flavor as subacrid.
Lactarius helvus
and L. aquifluus, found in Europe and North America, respectively, are also strongly aromatic and similar to candy caps, the former having the odor of fenugreek
. Lactarius helvus is known to be mildly toxic, causing gastrointestinal upset. The edibility of L. aquifluus is unknown, but as it is a close relative of L. helvus, it is suspected of being toxic.
Lactarius glyciosmus
and L. cocosiolens both have a distinct coconut
odor. L. glyciosmus, however, has a subacrid flavor, though it is reported as having been gathered commercially in Scotland.
Common name
A common name of a taxon or organism is a name in general use within a community; it is often contrasted with the scientific name for the same organism...
for several closely related edible species of Lactarius
Lactarius
Lactarius is a genus of mushroom-producing fungi. The genus, collectively known commonly as milk-caps, are characterized by the fact that they exude a milky fluid if cut or damaged...
; L. camphoratus, L. fragilis, and L. rubidus. These mushrooms are valued for their highly aromatic qualities and are used culinarily as a flavoring rather than as a vegetable.
Description and classification
Candy caps are small to medium-size mushrooms, with a pileusPileus (mycology)
The pileus is the technical name for the cap, or cap-like part, of a basidiocarp or ascocarp that supports a spore-bearing surface, the hymenium. The hymenium may consist of lamellae, tubes, or teeth, on the underside of the pileus...
that is typically under 5 cm in diameter (though L. rubidus and L. rufulus can be slightly larger), and with coloration ranging through various burnt orange to burnt orange-red to orange-brown shades. The pileus shape ranges from broadly convex in young specimens to plane to slightly depressed in older ones; lamellae are attached to subdecurrent. The entire fruiting body is quite fragile and brittle. Like all members of Lactarius, the fruiting body exudes a latex when broken, which in these species is whitish and watery in appearance, and is often compared to whey
Whey
Whey or Milk Serum is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. Sweet whey is manufactured during the making of rennet types of hard cheese like cheddar or Swiss cheese...
or nonfat milk. The latex may have little flavor or may be slightly sweet, but should never taste bitter or acrid. These species are particularly distinguishable by their scent, which has been variously compared to maple syrup
Maple syrup
Maple syrup is a syrup usually made from the xylem sap of sugar maple, red maple, or black maple trees, although it can also be made from other maple species such as the bigleaf maple. In cold climates, these trees store starch in their trunks and roots before the winter; the starch is then...
, camphor
Camphor
Camphor is a waxy, white or transparent solid with a strong, aromatic odor. It is a terpenoid with the chemical formula C10H16O. It is found in wood of the camphor laurel , a large evergreen tree found in Asia and also of Dryobalanops aromatica, a giant of the Bornean forests...
, curry
Curry
Curry is a generic description used throughout Western culture to describe a variety of dishes from Indian, Pakistani, Bangladeshi, Sri Lankan, Thai or other Southeast Asian cuisines...
, fenugreek
Fenugreek
Fenugreek is a plant in the family Fabaceae. Fenugreek is used both as a herb and as a spice . The leaves and sprouts are also eaten as vegetables...
, burnt sugar, Malt-O-Meal
Malt-O-Meal
The Malt-O-Meal Company is a privately owned American corporation that produces breakfast cereals. Its corporate headquarters are in Minneapolis, Minnesota. It employs 1,400 people and had estimated sales in 2008 of $548 million.-History:...
, or Maggi-Würze
Maggi
Maggi is a Nestlé brand of instant soups, stocks, bouillon cubes, ketchups, sauces, seasonings and instant noodles. The original company came into existence in 1872 in Switzerland, when Julius Maggi took over his father's mill. It quickly became a pioneer of industrial food production, aiming at...
. This scent may be quite faint in fresh specimens, but typically becomes quite strong when the fruiting body is dried.
Microscopically, they share features typical of Lactarius, including round to slightly ovular spores with distinct amyloid
Amyloid
Amyloids are insoluble fibrous protein aggregates sharing specific structural traits. Abnormal accumulation of amyloid in organs may lead to amyloidosis, and may play a role in various neurodegenerative diseases.-Definition:...
ornamentation and sphaerocysts that are abundant in the pileus and stipe trama
Trama (mycology)
In mycology trama is a term for the inner, fleshy portion of a mushroom's basidiocarp, or fruit body. It is distinct from the outer layer of tissue, known as the pileipellis or cuticle, and from the spore-bearing tissue layer known as the hymenium....
, but infrequent in the lamellar trama.
Hymenium
The hymenium is the tissue layer on the hymenophore of a fungal fruiting body where the cells develop into basidia or asci, which produce spores. In some species all of the cells of the hymenium develop into basidia or asci, while in others some cells develop into sterile cells called cystidia or...
. (The other subsection of Olentes, Serifluini, is also aromatic, but have very different aromas from the Camphoratini and are entirely lacking in cystidia.)
Bon and later European authors treated all species that were aromatic and had at least a partially epithelial pileipellis
Pileipellis
thumb|300px||right|The cuticle of some mushrooms, such as [[Russula mustelina]] shown here, can be peeled from the cap, and may be useful as an identification feature....
as section Olentes, whereas Hesler and Smith and later North American authors treat all species with such a pileipellis (both aromatic and non-aromatic) as the section Thojogali. However, a thorough molecular phylogenetic investigation of Lactarius has yet to be published, and older classification systems of Lactarius are generally not regarded as natural.
Like other species of Lactarius, candy caps are generally thought to be ectotrophic, with L. camphoratus having been identified in ectomycorrhizal root tips. However, unusually for a mycorrhizal species, L. rubidus is also commonly observed growing directly on decaying conifer wood. All candy cap species seem to be associated with a range of tree species.
The most notable differences between L. camphoratus, L. fragilis, and L. rubidus are as follows:
| L. camphoratus | L. rubidus | L. fragilis | |
| Pileus shape | papilla sometimes present at disc | papilla or umbo typically not present | umbo sometimes present at disc |
| Color | darker reddish-brown | more deep reddish-brown ("ferruginous") | lighter reddish-brown to light brown |
| Lamellae | more light yellowish to light orange | more light reddish | more light reddish |
| Spores | ellipsoid to subglobose; 7.0–8.5 x 6.0–7.5 µm; ornamentation not connected (spines to short ridges) | subglobose to globose; 6.0–8.5 x 6.0–8.0 µm; ornamentation semi-connected (broken to partial reticulum) | subglobose to globose; 6.0–7.5 x 6.0–7.5 µm; ornamentation connected (partial to complete reticulum) |
| Odor | more curry-like | more maple-like; strong only upon drying | more maple-like; strong, even when fresh |
| Distribution | Europe, Asia, eastern North America | western North America; also reported from Costa Rica | eastern North America |
Identification
It is possible to mistake other distasteful or toxic species of mushrooms for candy caps or mistakenly include in such species in a larger collection of candy caps. Those inexperienced with mushroom identification may mistake any number of little brown mushrooms ("LBMs") for candy caps, including the deadly galerina (Galerina marginata and allies), which can occur in the same habitat. Candy caps can be distinguished from non-Lactarius species by their brittle stipe, while most other "LBMs" have a more flexible stipe. It is therefore recommended that candy caps be gathered by hand, breaking the fragile stipe in ones fingers. By this method, LBM's with a cartilaginous stipe will easily be distinguished.Candy caps may also be confused with any of a large number of small, similarly colored species of Lactarius that may be distasteful to downright toxic depending on the species and the number consumed.
Candy caps may be distinguished from other Lactarius by the following characteristics:
- Odor: Candy caps have a distinctive odor (described above) that should not be present in other species of Lactarius. Note, however, that other species of Lactarius may have different, but also distinctive, odors. Also note that when fresh, candy caps (especially Lactarius rubidus) may not have a noticeable odor, limiting the utility of this characteristic.
- Taste: The flesh and latex of candy caps should always be mild-tasting to somewhat sweet, lacking any hint of bitterness or acridity. Note, however, that there are some species of Lactarius, such as L. luculentus, where the bitterness is subtle and also may not be noticeable for a minute or so after tasting.
- Latex: The latex of candy caps appears thin and whey-like, like milk that has been mixed with water. This latex does not change color nor does it discolor the flesh of the mushroom. Other species of Lactarius have a distinctly white or colored latex, which in some species discolors the flesh of the mushroom.
- Pileus: Candy caps never have a zonate pattern of coloration on the surface of the pileus, nor is the pileus ever even slightly viscid.
Chemistry
Analysis of Lactarius camphoratus showed that it contained 12-hydroxycaryophyllene-4,5-oxide, a caryophylleneCaryophyllene
Caryophyllene , or -β-caryophyllene, is a natural bicyclic sesquiterpene that is a constituent of many essential oils, especially clove oil, the oil from the stems and flowers of Syzygium aromaticum , the essential oil of hemp Cannabis sativa, rosemary Rosmarinus oficinalis, and hops...
compound. However, this was not identified as an aromatic component of this mushroom.
While none of the candy cap species has been analyzed to identify their aromatic compounds, analysis of L. helvus yielded a large number of aromatic compounds, notably sotolon
Sotolon
Sotolon is a lactone and an extremely powerful aroma compound, with the typical smell of fenugreek or curry at high concentrations and maple syrup, caramel, or burnt sugar at lower concentrations. Sotolon is the major aroma and flavor component of fenugreek seed and lovage, and is one of several...
, which was identified as giving this species its distinct fenugreek odor. Other important volatile compounds identified included decanoic acid
Decanoic acid
Decanoic acid, or capric acid, is a saturated fatty acid.Its formula is CH38COOH. Salts and esters of decanoic acid are called decanoates...
and 2-methylbutyric acid.
Culinary use
Candy caps are not typically consumed as vegetableVegetable
The noun vegetable usually means an edible plant or part of a plant other than a sweet fruit or seed. This typically means the leaf, stem, or root of a plant....
the way most other edible mushrooms are consumed. Because of the strongly aromatic quality of these mushrooms, they are instead used primarily as a flavoring, much the way vanilla
Vanilla
Vanilla is a flavoring derived from orchids of the genus Vanilla, primarily from the Mexican species, Flat-leaved Vanilla . The word vanilla derives from the Spanish word "", little pod...
, saffron
Saffron
Saffron is a spice derived from the flower of Crocus sativus, commonly known as the saffron crocus. Crocus is a genus in the family Iridaceae. Each saffron crocus grows to and bears up to four flowers, each with three vivid crimson stigmas, which are each the distal end of a carpel...
, or truffles are used. They impart a flavor and aroma to foods that has been compared to maple syrup or curry, but with a much stronger aroma than either of these seasonings. Candy caps are unique among edible mushrooms in that they're often used in sweet and dessert
Dessert
In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits,...
foods, such as cookies and ice cream
Ice cream
Ice cream is a frozen dessert usually made from dairy products, such as milk and cream, and often combined with fruits or other ingredients and flavours. Most varieties contain sugar, although some are made with other sweeteners...
. They are also sometimes used to flavor savory dishes that are traditionally prepared with sweet accompaniments, such as pork, and are also sometimes used in place of curry seasoning.
They are usually used in dried form, as the characteristic aroma intensifies greatly upon drying. To use them as a flavoring, the dried mushrooms are either powdered or they are infused into one of liquid ingredients used in the dish, for example, being steeped in hot milk, much the same way whole vanilla beans are.
As a result of these culinary properties, candy caps are highly sought after by many chefs. Lactarius rubidus is commercially gathered and sold in California
California
California is a state located on the West Coast of the United States. It is by far the most populous U.S. state, and the third-largest by land area...
while L. camphoratus is gathered and sold in the United Kingdom
United Kingdom
The United Kingdom of Great Britain and Northern IrelandIn the United Kingdom and Dependencies, other languages have been officially recognised as legitimate autochthonous languages under the European Charter for Regional or Minority Languages...
and Yunnan Province, China.
Marchand reports that some individuals use L. camphoratus as part of a pipe tobacco mix.
Similar species
A number of species of Lactarius are distinctly aromatic, though only some of these species are thought to be closely related to the candy cap group.The subsection Camphoratini includes Lactarius rostratus, a species found in northern Europe, though quite rare. Unlike other members of subsection Camphoratini, L. rostratus has an unpleasant (even nauseating) smell, described as resembling ivy
Ivy
Ivy, plural ivies is a genus of 12–15 species of evergreen climbing or ground-creeping woody plants in the family Araliaceae, native to western, central and southern Europe, Macaronesia, northwestern Africa and across central-southern Asia east to Japan and Taiwan.-Description:On level ground they...
. Lactarius cremor is a name sometimes used for mushrooms in this group, however, Heilmann-Clausen, et al. consider this name to be nomen dubium
Nomen dubium
In zoological nomenclature, a nomen dubium is a scientific name that is of unknown or doubtful application...
, referring variously to Lacarius rostratus, L. serifluus, or L. fulvissimus
Lactarius fulvissimus
Lactarius fulvissimus is a species of fungus in the Russulaceae family. It was first described scientifically by Henri Romagnesi in 1954....
depending on the author's concept of L. cremor. Lactarius mukteswaricus and L. verbekenae, two species described from the Kumaon
Kumaon Division
For Kumaoni/Kumauni People see Kumauni PeopleKumaon or Kumaun is one of the two regions and administrative divisions of Uttarakhand, a mountainous state of northern India, the other being Garhwal. It includes the districts of Almora, Bageshwar, Champawat, Nainital, Pithoragarh, and Udham Singh Nagar...
area of the Indian Himalaya in 2004, are reported to be very closely related to L. camphoratus and L. fragilis, respectively, including in odor.
Lactarius rufulus
Lactarius rufulus
Lactarius rufulus, commonly known as the rufous candy cap, is a species of fungus in the Russulaceae family. The fruit bodies have fleshy brownish-red caps up to wide, and closely spaced pinkish-yellow gills. The stem is up to long and thick and colored similarly to the cap...
is reported by one source as being a "candy cap" species and having a similar odor to the other candy caps, though earlier monographs do not report such an aroma and describe the flavor as subacrid.
Lactarius helvus
Lactarius helvus
Lactarius helvus, commonly known as fenugreek milkcap, is a member of the large milkcap genus Lactarius in the order Russulales. Fruiting bodies can be found in Sphagnum moss in coniferous and deciduous woodland in Europe. Mushrooms are pale brown-grey or beige in colour and funnel-shaped, with...
and L. aquifluus, found in Europe and North America, respectively, are also strongly aromatic and similar to candy caps, the former having the odor of fenugreek
Fenugreek
Fenugreek is a plant in the family Fabaceae. Fenugreek is used both as a herb and as a spice . The leaves and sprouts are also eaten as vegetables...
. Lactarius helvus is known to be mildly toxic, causing gastrointestinal upset. The edibility of L. aquifluus is unknown, but as it is a close relative of L. helvus, it is suspected of being toxic.
Lactarius glyciosmus
Lactarius glyciosmus
Lactarius glyciosmus is a semi-edible mushroom in the genus Lactarius. Mycorrhizal, it can be found growing in soil at the base of birch trees in Europe. It is typically coloured a greyish lilac, with the sometimes hollow stem a little lighter coloured than the cap...
and L. cocosiolens both have a distinct coconut
Coconut
The coconut palm, Cocos nucifera, is a member of the family Arecaceae . It is the only accepted species in the genus Cocos. The term coconut can refer to the entire coconut palm, the seed, or the fruit, which is not a botanical nut. The spelling cocoanut is an old-fashioned form of the word...
odor. L. glyciosmus, however, has a subacrid flavor, though it is reported as having been gathered commercially in Scotland.
External links
- From North American species of Lactarius by L. R. Hesler and Alexander H. Smith, 1979:
- From MushroomExpert.Com by Michael Kuo:
- "Lactarius fragilis", February 2004.
- "Lactarius rubidus", February 2004.
- "Lactarius camphoratus", March 2005.
- "California Fungi: Lactarius rubidus" by Michael Wood & Fred Stevens, MykoWeb.com, 2001
- "Fungus of the Month for October 2005: Lactarius rubidus, candy caps" by Tom Volk.
- "Why we’re wild about the curry mushroom" by Martyn McLaughlin, The HeraldThe Herald (Glasgow)The Herald is a broadsheet newspaper published Monday to Saturday in Glasgow, and available throughout Scotland. As of August 2011 it had an audited circulation of 47,226, giving it a lead over Scotland's other 'quality' national daily, The Scotsman, published in Edinburgh.The 1889 to 1906 editions...
, September 28, 2006. - "Bay Area Mushrooms: Lactarius rubidus and Lactarius rufulus: The Candy Cap" by Debbie Viess, BayAreaMushrooms.org, 2007