Cantharellus cinnabarinus- Greek word meaning cup/ tankard or drinking vessel (or Cinnabar Red Chanterelle- ) is a fungus native to eastern North America.[1] It is a member of the genus Cantharellus along with other chanterelles. It is named after its red color, which is imparted by the carotenoid canthaxanthin.[2] It is edible and good, fruiting in association with hardwood trees in the summer and fall.[3]
I.Description
Cantharellus cinnabarinus is recognized by its distinctive, flamingo-pink colors or bright orange and red (imparted by the carotenoid canthaxanthin) and false gills' presence underneath the cap.[4]
Origination:
Cantharellus/ Chanterelle mushroom was discovered and named in 1821 by Elias Fries- a Swedish mycologist and he even stated that they were "one of the most important and best edible mushrooms."[5] Because they holds up to 90% water and can be cooked without using any butter or oil, it got more popular through French cuisine.[6] It was usually only found in the aristocrats' kitchens to serve for fancy events.[7] Nowadays, the mushroom is much more commonly eaten across the globe with reasonable price and many health benefits.[8]
Ecology:
Widely distributed in Eastern Northern America; found mostly on the ground in broadleaf and mixed broadleaf/conifer forests; usually scattered or occurring in small groups; forms mycorrhizal associations with forest trees in the summer and fall; shows preference for acid soils.[9]
II. Health Benefits
Brain function
Since Chanterelle mushroom contains about 1.87 mg of iron (which is 23% of daily recommended value), it helps with proper flow of blood in the brain, encourage cognitive activity, create new neural pathways that avoid some disorders like Alzheimer's disease and dementia.[9]
Proper Growth
Beside iron, it also contains copper- one of the highly essential minerals for normal growth, development of body parts, and strengthen immune system.[10]
Chanterelle is famous for being rich in Vitamin D and fiber, which helps in burning belly fat, fighting off heart diseases, and supporting your bone health to act as an anti-inflammatory agent for your body.[11]
III. Production
According to the study for chanterelle mushrooms by David Pilz, Randy Molina, and Jim Mayo, the productivity responded in a replicated, landscape-scale thinning in Oregon was significantly decreased after logging. [12] The study resulted the average number of chanterelles per acre throughout 1996 to 2001 after light versus heavy thinning. [12] In the end, the study concluded that thinning diminished chanterelle productivity and it showed clearly in the first year.[12]
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