Cantharellus cinnabarinus

Cantharellus cinnabarinus- Greek word meaning cup/ tankard or drinking vessel "(or Cinnabar Red Chanterelle- )" is a fungus native to eastern North America. It is a member of the genus "Cantharellus" along with other chanterelles. It is named after its red color, which is imparted by the carotenoid canthaxanthin. It is edible and good, fruiting in association with hardwood trees in the summer and fall.
I.Description.
Cantharellus cinnabarinus is recognized by its distinctive, flamingo-pink colors or bright orange and red (imparted by the carotenoid canthaxanthin) and false gills' presence underneath the cap.
Origination.
Cantharellus/ Chanterelle mushroom was discovered and named in 1821 by Elias Fries- a Swedish mycologist and he even stated that they were "one of the most important and best edible mushrooms." Because they holds up to 90% water and can be cooked without using any butter or oil, it got more popular through French cuisine. It was usually only found in the aristocrats' kitchens to serve for fancy events. Nowadays, the mushroom is much more commonly eaten across the globe with reasonable price and many health benefits.
Ecology.
Widely distributed in Eastern Northern America; found mostly on the ground in broadleaf and mixed broadleaf/conifer forests; usually scattered or occurring in small groups; forms mycorrhizal associations with forest trees in the summer and fall; shows preference for acid soils.
II. Health Benefits.
Brain function.
Since Chanterelle mushroom contains about 1.87 mg of iron (which is 23% of daily recommended value), it helps with proper flow of blood in the brain, encourage cognitive activity, create new neural pathways that avoid some disorders like Alzheimer's disease and dementia.
Proper Growth.
Beside iron, it also contains copper- one of the highly essential minerals for normal growth, development of body parts, and strengthen immune system.
Heart related conditions and bone health.
Chanterelle is famous for being rich in Vitamin D and fiber, which helps in burning belly fat, fighting off heart diseases, and supporting your bone health to act as an anti-inflammatory agent for your body.
III. Production.
According to the study for chanterelle mushrooms by David Pilz, Randy Molina, and Jim Mayo, the productivity responded in a replicated, landscape-scale thinning in Oregon was significantly decreased after logging. The study resulted the average number of chanterelles per acre throughout 1996 to 2001 after light versus heavy thinning. In the end, the study concluded that thinning diminished chanterelle productivity and it showed clearly in the first year.