Native bread
Native bread is the underground sclerotium of the Australian polypore Laccocephalum mylittae, eaten raw or roasted by Aboriginal people. Its identity and food use rest on historical and ethnographic accounts.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All mushrooms436
Edible mushrooms339
Brittlegills25
Truffles20
Milkcaps17
Termite mushrooms17
Fungi7
Morels4
Stinkhorn fungi4
Lichens3
Edible mushrooms339Brittlegills25Truffles20Milkcaps17Termite mushrooms17Fungi7Morels4Stinkhorn fungi4Lichens3Fungi
Cantharellus densifolius
This page records a Tshopo food-use report under the epitypified name Cantharellus densifolius; it is not an identification or safety assessment of a wild specimen.
Cantharellus vaginatus
A chanterelle species recorded from Yunnan, China, and Sikkim, India; its reported food use is provisional, and this page cannot identify a wild mushroom or assess its safety.
Huitlacoche
Huitlacoche is the grey gall of the maize smut fungus Ustilago maydis, gathered and eaten in Mexico, where it is also a crop disease.
Water-bamboo smut
Water-bamboo smut is the swollen gall that the fungus Ustilago esculenta forms on the aquatic grass Zizania latifolia. It is eaten as a vegetable in China and elsewhere in East and Southeast Asia.
Fusarium venenatum
Fusarium venenatum is the filamentous fungus grown in large fermenters to make mycoprotein, the edible mycelium behind Quorn, using glucose as feedstock in a continuous process.
Cantharellus tomentosus
A miombo-woodland chanterelle described from Tanzania and called Wipatwe in the Southern Highlands. Food classifications conflict, including within a 2015 community study.