Amanita
Sign in to saveThe genus Amanita contains about 600 described species of agarics, including some of the most toxic known mushrooms found worldwide, as well as some well-regarded edible species (and many species of unknown edibility). The genus is responsible for 95% of fatalities resulting from mushroom poisoning, with the death cap accounting for 90% of fatalities every year. The most potent toxin synthesized by this genus is .
AI overview
Amanita is a genus of mushrooms found worldwide that includes both highly toxic species and edible ones, though many species have unknown safety. This genus is responsible for the vast majority of mushroom poisoning deaths—95% overall—making it critically important for anyone who forages mushrooms to identify and avoid its dangerous members.
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Taxonomy · GBIF
GENUS
- KingdomFungi
- PhylumBasidiomycota
- ClassAgaricomycetes
- OrderAgaricales
- FamilyAmanitaceae
via GBIF · CC0
Article
16 sectionsContents
- Taxonomy
- Etymology
- Toxicity
- Edibility
- Edible
- Inedible
- Poisonous
- Deadly poisonous
- Psychoactive species
- ''Amanita muscaria''
- ''Amanita pantherina''
- Others
- See also
- References
- Sources
- External links
The genus Amanita contains about 600 described species of agarics, including some of the most toxic known mushrooms found worldwide, as well as some well-regarded edible species (and many species of unknown edibility). The genus is responsible for 95% of fatalities resulting from mushroom poisoning, with the death cap accounting for 90% of fatalities every year. The most potent toxin synthesized by this genus is .
The genus also contains many edible mushrooms, but mycologists discourage mushroom hunters from selecting any of these for human consumption due to the potentially lethal consequences of misidentification. Nonetheless, in some cultures, the larger local edible species of Amanita are mainstays of the markets in the local growing season. Samples of this are Amanita zambiana and other fleshy species in central Africa, A. basii and similar species in Mexico, A. caesarea and the "Blusher" A. rubescens in Europe, and A. chepangiana in Southeast Asia. Other species are used for colouring sauces, such as the red A. jacksonii, with a range from eastern Canada to eastern Mexico.