Candy cap mushrooms

The candy cap mushrooms are a group of closely related edible species in the Milkcap genus, Lactarius, that have a very strong, very sweet fragrance, primarily L. camphoratus, the curry cap, L. fragilis, and L. rubidus.

L. camphoratus is found in deciduous forests of Eurasia and Eastern North America, while L. rubidus is restricted to deciduous forests of Western North America, especially within the Cascade Mountains, and L. fragilis is restricted to deciduous forests of Eastern North America. The curry cap tends to smell like curry spices, hence the common name, while the two North American species smell more like maple syrup. The mushrooms' fragrance is weak when the caps are fresh or freshly picked, and become more pronounced as they dry out. This poses problems with storage and storage preparation, as if they are not dried in a properly ventilated area or stored in airtight containers, the resulting pleasant-smelling miasma will contaminate everything within its reach.

Candy caps are generally used as a flavoring agent or spice for desserts similar to the way vanilla or saffron are used. Care must be taken to not overindulge in candy caps, as, then the fungus' fragrance will contaminate the consumer's body odor similar to how overindulgence in garlic will cause one's sweat and skin oil to smell of garlic.

Some studies done show that, at least L. camphoratus has some or mild anti-carcinogenic properties. However, better potential use could be made using as a harmonizing agent similar to gan cao, but one that is safer for patients with hypertension.