powdered or they are infused into one of the liquid ingredients used in the dish, for example, being steeped in hot milk, much the same way whole vanilla beans are. As a result of these culinary properties, candy caps are highly sought after by many chefs. Lactarius rubidus is commercially gathered and sold in California while L. camphoratus is gathered and sold in the United Kingdom and Yunnan Province, China. Marchand reports that some individuals use L. camphoratus as part of a pipe tobacco mix. Similar species A number of species of Lactarius are distinctly aromatic, though only some of these species are thought to be closely related to the candy cap group. The subsection Camphoratini includes Lactarius rostratus, a species found in northern Europe, though quite rare. Unlike other members of subsection Camphoratini, L. rostratus has an unpleasant (even nauseating) smell, described as resembling ivy. Lactarius cremor is a name sometimes used for mushrooms in this group, however, Heilmann-Clausen, et al. consider this name to be nomen dubium, referring variously to Lactarius rostratus, L. serifluus, or L. fulvissimus depending on the author's concept of L. cremor. Lactarius mukteswaricus and L. verbekenae, two species described from the Kumaon area of the Indian Himalaya in 2004, are reported to be very closely related to L. camphoratus and L. fragilis, respectively, including in odor. Lactarius rufulus is reported by one source as being a "candy cap" species and having a similar odor to the other candy caps, though earlier monographs do not report such an aroma and describe the flavor as subacrid. Lactarius helvus and L. aquifluus, found in Europe and North America, respectively, are also strongly aromatic and similar to candy caps, the former having the odor of fenugreek. Lactarius helvus is known to be mildly toxic, causing gastrointestinal upset. The edibility of L. aquifluus is unknown, but as it is a close relative of L. helvus, it is suspected of being toxic. Lactarius species with yellow latex (or white latex that turns yellow) may be dangerous. Lactarius glyciosmus and L. cocosiolens both have a distinct coconut odor. L. glyciosmus, however, has a subacrid flavor, though it is reported as having been gathered commercially in Scotland. See also List of Lactarius species References Arora D. (1986). Mushrooms Demystified (2nd ed). Berkeley, CA: Ten Speed Press. External links From North American species of Lactarius by L. R. Hesler and Alexander H. Smith,