 As with all members of its genus , C. cinnabarinum is generally considered inedible by field guides . Because the fruit bodies begin development underground , they are too tough for consumption by the time they are visible , and their appearance may be considered unappetizing . A study of the cultural practices of mestizo descendants of the Otomi people in <unk> de Doria , Mexico , reported that immature specimens of C. cinnabarinum , known locally as <unk> , were frequently eaten raw in the past , especially by children . Consumption of the species was no longer commonplace , with only five of the 450 locals interviewed familiar with the practice . The gleba of C. cinnabarinum has been described as having a mild taste and , despite a local recollection to the contrary , is not sweet . C. cinnabarinum has also been used in traditional medicine . A 1986 <unk> study of native traditions in Veracruz identified this use of huang <unk> , which locals roasted , then consumed as a powder with mineral water to treat gastrointestinal distress . Unlike these Mexican traditions , Hunan folk beliefs hold that the mushroom is poisonous on account of its bright color . 
