Favolus pseudoprinceps

More from Brazil

• 

  Almond mushroom

  The almond mushroom, Agaricus subrufescens, was cultivated in eastern North America in the 1800s, lost its market, and returned as a cultivated mushroom from Brazil, where it is grown under several names.

• 

  Amazonian polypore

  Polyporus indigenus, a polypore of the Brazilian Amazon. Its underground sclerotium, not the fruiting body, is the part people eat, and it is known locally as pão do índio.

• 

  Beef

  Beef is the meat of domestic cattle, Bos taurus and Bos indicus, sold as steaks, roasts, ground meat and cured products, and used in broths, salami and koji seasonings.

• 

  Bloxam's entoloma

  Bloxam's entoloma is a rare pink-gilled mushroom of old grasslands. Historical sources call it edible, but food-use evidence and older identifications remain uncertain; this does not recommend gathering or eating it.

• 

  Brazilian honeycomb polypore

  Brazilian honeycomb polypore, Favolus brasiliensis, is a wood-growing fungus of tropical forests recorded as food in Brazil and Guyana. It has no standardized food-safety assessment.

• 

  Bresadolia paradoxa

  Bresadolia paradoxa is a large fungus of dead hardwood logs in Amazon and Atlantic Forest sites in Brazil and Colombia. Its only edibility source is a conservation assessment, so the claim is lightly documented.

• 

  Brown and white sugar

  White sugar is refined sucrose, almost pure; brown sugar is sucrose with molasses, left in or added back. Molasses makes brown sugar moister, darker and more strongly flavoured.

• 

  Cacao pulp

  Cacao pulp is the moist, sweet-acid mucilage around cacao seeds. It fuels bean fermentation and can be extracted for fruit drinks, wine and vinegar.