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Illustrative reconstruction of Amanita annulatovaginata based on a historical species-specific watercolor; not an identification aid.
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Amanita annulatovaginata

A wild ectomycorrhizal Amanita of the Congo rainforest, recorded as locally consumed in Tshopo province. Its preparation was not established, and the genus includes deadly species.

Two whole brown warty mushrooms and one lengthwise half showing white flesh and pale gills stand on a warm ivory surface.
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Amanita echinulata

A wild ectomycorrhizal Amanita of the Congo rainforest, recorded as locally consumed in Tshopo province. Its preparation was not established, and the genus includes deadly species.

Two whole orange-yellow mushrooms with yellow stems and pale sheathing bases stand beside a lengthwise half showing cream flesh and yellow gills on an ivory background.
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Amanita subhemibapha

A wild Amanita of China, first reported there and listed as edible in a Yunnan ethnomycology study. The genus contains deadly species, so this page does not support identifying or eating it.

One whole rough brown sclerotium and one thick cut disc with a fine pale network across its brown interior sit on a warm ivory surface.
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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.

Four translucent white bell-shaped fungi hang from slender stalks beneath dark wood against a warm ivory background.
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Calyptella longipes

Calyptella longipes is a wood and litter decaying fungus of the rainforests of Tshopo province, DR Congo, where some ethnic groups in voucher-backed interviews eat it. Its preparation was not recorded.

Three whole orange-red hairy cup fungi and two lengthwise halves with pale stalks rest on a warm ivory surface.
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Hairy tropical cup fungus

Cookeina tricholoma is a cup fungus of decaying wood, recorded as food in several tropical regions. Its food use is documented in ethnomycological reports, not established by a food-safety assessment.

Two whole charcoal burner mushrooms and two lengthwise halves display purple-grey and green-grey caps, white flesh, stems and pale gills on an ivory background.
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Charcoal burner

The charcoal burner, Russula cyanoxantha, is a wild brittlegill of European beech and mixed woods, eaten cooked; its greenish-to-brown colour is too variable to identify it by colour alone.

Three pieces of pale ruffled lichen with black marginal hairs and brown apothecia rest on a warm ivory surface.
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Parmotrema cetratum

Parmotrema cetratum, a tree-dwelling lichen gathered in the Nepal Himalaya and cooked with pork as yangben by Limbu and Rai communities. It is wild-gathered and boiled with ash before use.

Two whole grey-brown mushrooms with white stems and torn white bases stand behind two lengthwise mushroom halves on a warm ivory background.
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Amanita yuaniana

Amanita yuaniana is a Chinese Amanita that a 2023 Yanshan survey and a Yunnan ethnomycology survey list among edible species. No source tests it for safety, and the genus holds the most lethal mushrooms.

Two whole pink-scaled mushrooms and two lengthwise halves display pale flesh and yellow-olive pores on an ivory background.
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Boletellus ananas

Boletellus ananas, the pineapple bolete, is a forest bolete of Guyana that one Patamona group eats and others avoid; a researcher reported mild stomach upset after eating it, so it is not a recommended edible.

Two whole salmon-pink mushrooms and two lengthwise halves show white flesh, gills, stems and soil-flecked bulbous bases on a warm ivory background.
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Amanita pudica

Amanita pudica is a wild rainforest fungus of Tshopo Province in the DR Congo, recorded as locally eaten in interviews. The genus contains deadly poisonous species, so identification by a specialist is essential.

Two whole brown-scaled mushrooms and two lengthwise halves showing cream flesh and pale gills rest on a warm ivory surface.
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Mesoamerican matsutake

The Mesoamerican matsutake, Tricholoma mesoamericanum, is a wild mushroom of the highlands of central Mexico, prized in Oaxaca and now overharvested and declining.

Two whole peach-orange fungal fruiting bodies and one divided specimen with orange honeycomb pits rest on an ivory surface.
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Myrtle orange

Cyttaria gunnii is a fungus that forms galls on southern beech in Tasmania and Victoria. Aboriginal Australians ate its fleshy fruiting bodies, and modern sources disagree on its safety.

Two whole pale mushrooms and two lengthwise halves show white gills, flesh, stems and soil-covered bulbous bases on a warm ivory background.
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Amanita bweyeyensis

Amanita bweyeyensis is a Eucalyptus-associated Amanita in East and Central Africa, in section Phalloideae with the deadly A. phalloides. Sources call for extreme caution, and it is not recommended as food.

Two whole foxy bolete mushrooms and two lengthwise halves show rusty brown caps, pale scabered stems and cream flesh on a warm ivory background.
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Foxy bolete

Leccinum vulpinum, the foxy bolete, is a red-brown bolete that grows with Scots pine. Sources describe it as edible, and advise careful identification because it has close relatives.

Two whole violet pig’s ear mushrooms and two lengthwise halves showing pale flesh sit on a warm ivory background.
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Pig's ear

Gomphus clavatus, the pig's ear or violet chanterelle, is a club-shaped wild fungus of old spruce and beech forest. It is eaten in Europe and North America, and it is red-listed in parts of Europe.

Two whole brown-capped cottonwood mushrooms and two lengthwise halves show pale flesh, cream gills and stout stems on a warm ivory background.
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Cottonwood mushroom

Tricholoma populinum, the cottonwood mushroom, grows under cottonwoods and poplars in western North America. Wikipedia records traditional eating by Salish peoples; other sources call its taste mediocre.

Two whole brown arched woodwax mushrooms and two lengthwise halves show pale flesh, gills, and fibrous stems on a warm ivory background.
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Arched woodwax

Hygrophorus camarophyllus, the arched woodwax, is a waxcap of northern conifer forests with a dark, soot-brown cap. Svampguiden lists it as edible with a mild, slightly sweet taste.

Generated editorial image of plain Chinese sesame paste as a thick tan-brown toasted sesame spread. Illustrative, not a specific brand or formula.
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Chinese sesame paste

Chinese sesame paste (zhīma jiàng, 芝麻酱) is a thick paste ground from toasted sesame seeds. Roast, texture and added ingredients vary by product.

A clear glass cruet and small dish hold pale golden cooking oil on a warm ivory surface.
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Cooking oil

Cooking oil can coat a pan, carry heat around food, or contribute flavor and texture. The source and intended use matter because oils differ in flavor and heating behavior.

Dark purple crude wine-tartar crystal aggregates on an ivory dish.
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Crude tartar

A mixed crystalline wine-vessel deposit, chiefly potassium hydrogen tartrate, used historically in wine recipes and recovered for refining into purer products.

Three intact brown, tan and cream chicken eggs in a shallow matte ivory ceramic bowl.
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Chicken egg

Chicken eggs supply proteins and yolk fats that set and emulsify. Atlas breads use them in enriched doughs, surface washes and a sourdough pancake batter mixed after fermentation.