The Hypholoma Lateritium Fungi, sometimes called Brick Cap, Chestnut Mushroom, Cinnamon Cap, Brick Top, or Red Woodlover

This species is considered edible but caution must be taken to avoid confusing it with similar-looking deadly species, Galerina Marginata, when foraging. Of course, that is of no concern if cultivating your own Cinnamon Cap mushrooms. The taste of this species is mild to somewhat bitter. However, when cooked, brick caps have a nutty flavor. They are especially delicious when sauteed in olive oil

Cinnamon Cap Mushrooms often have a cap that is 3.5–10 cm in diameter, usually with a brick-red coloration in the center and a paler margin. Caps are smooth, sometimes with red-brown flecks in the middle and sometimes with flaky white remnants which look like white specks. The stipe is a light yellowing colour, and the gills are crowded, starting yellowish and becoming grayish with age. Spores have a germ pore and are 6.0-7.5 × 3.5-4.0 μm, and the spore print is purple-brown

FORMAT INFORMATION

Liquid Culture Syringe Option Includes: 1x Cinnamon Cap Liquid Culture Syringe, 1x Sterile 18ga needle, 1x Alcohol Swab.

LIQUID CULTURES SHOULD BE REFRIGERATED, AND ARE VIABLE FOR 2-3 MONTHS.

Agar Culture Option Includes: 1x Cinnamon Cap Isolate Agar culture in a 100x15mm Parafilm-wrapped Petri Dish.

AGAR CULTURES ARE VIABLE FOR 1-2 MONTHS.

Master Culture Option Includes: 1x Fully Colonized Cinnamon Cap Mushroom Spawn Culture in a 1L polypropylene jar or 3L spawn bag.

SPAWN SHOULD BE USED UPON RECEIVING.

SPECIES INFORMATION

Natural Habitat: North America, Europe, Asia

Climate: Oceanic, Nordic

Preferred Growing Mediums: Spawning = Grains, Fruiting = Hardwood/Conifer sawdusts/pellets amended with wheat bran/wheat straw/soy pellets/corn meal/rice bran.

Spawn Environment: Temperature - 25C, Humidity - 85-90% RH

Fruiting Environment: Temperature - 20C, Humidity - 85-90% RH

Spores: Dark purplish brown, subellipsoid on 4-spored basidia