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Cantharellus cinnabarinus
| Cantharellus cinnabarinus | |
|---|---|
| |
Scientific classification 
| |
| Domain: | Eukaryota |
| Kingdom: | Fungi |
| Division: | Basidiomycota |
| Class: | Agaricomycetes |
| Order: | Cantharellales |
| Family: | Cantharellaceae |
| Genus: | Cantharellus |
| Species: | C. cinnabarinus
|
| Binomial name | |
| Cantharellus cinnabarinus (Schwein.) Schwein. 1832
| |
| Synonyms | |
|
Agaricus cinnabarinus Schwein. 1822 | |
Cantharellus cinnabarinus | |
|---|---|
 | Ridges on hymenium |
 | Cap is infundibuliform |
 | Hymenium is decurrent |
 | Stipe is bare |
 | Spore print is white to pink |
 | Ecology is mycorrhizal |
 | Edibility is edible |
Cantharellus cinnabarinus, the red chanterelle, is a fungus native to eastern North America.[1] It is a member of the genus Cantharellus along with other chanterelles. Its distinctive red color is imparted by the carotenoid canthaxanthin. It is considered edible and good, fruiting in association with hardwood trees in the summer and fall.[2]
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