Name: Chalciporus piperatoides
Author: (Smith & Thiers) Baroni & Both
Citation: Mycologia 83(5):560 (1991)
Deprecated Synonyms: Boletus piperatoides A.H. Sm. & Thiers
Cap: 3-8 cm; convex or slightly conic, becoming broadly convex; sticky when fresh, but soon dry; bald or very finely velvety when young; shiny; dull red to reddish brown or dull pinkish tan, fading to tan.
Pore Surface: Dull brownish orange to dull reddish; bruising blue, then slowly resolving to dark reddish brown; 1-2 pores per mm near the margin and when young, becoming larger and irregular to angular near the stem and with age; tubes to 5 mm deep.
Stem: 4-8 cm long; 0.5-1.5 cm thick; more or less equal; dry; colored like the cap; bald; base with bright to dull yellow mycelium.
Flesh: Yellowish in the cap; brighter yellow in the stem; bluing erratically when sliced, or not bluing.
Odor and Taste: Odor not distinctive; taste strongly peppery or bitter.
Chemical Reactions: Ammonia reddish brown on cap surface; brownish on flesh. KOH black on cap surface; brown on flesh. Iron salts negative on cap surface; negative on flesh.
Spore Print: Olive.
Microscopic Features: Spores 6-8 × 2.5-3.5 µ; smooth; subfusoid; yellowish in KOH. Hymenial cystidia fusoid to fusoid-ventricose; to about 75 × 12 µ. Trama of tubes faintly and erratically greenish-amyloid when dried specimens are studied. Pileipellis a tangled layer of cylindric elements 6-12 µ wide; terminal elements with rounded to subacute apices; hyaline to yellowish.
Created: 2007-06-19 06:55:25 BST (+0100) by Nathan Wilson (nathan)
Last modified: 2011-12-26 19:25:53 GMT (+0000) by Eddee (eddeeee)
Viewed: 698 times, last viewed: 2019-02-20 21:16:35 GMT (+0000)