-
Flour is a
powder made by
grinding raw grains, roots, beans, nuts, or seeds.
Flours are used to make many
different foods.
Cereal flour,
particularly wheat...
-
colored like the cap,
staining blue
where bruised. Taste:
Farinaceous. Odor:
Farinaceous.
Microscopic features:
Basidia 4 spored,
pleurocystidia fusoid-ventricose...
-
Psilocybe species,
where it is just
under the cap). Taste:
farinaceous Odor:
farinaceous to ****y
Microscopic features:
Spores (7–) 8–9 (–12) × ( 5.5...
- reddish-brown,
becoming darker where injured,
annulus absent. Odor:
Farinaceous Taste:
Farinaceous Microscopic features:
Spores 8 — 12 x 5 — 8 μm.
Ovoid and smooth...
-
known locally as ğarīš (Arabic: جَرِيش),
which may also
refer to the
farinaceous dish of semolina.
Parboiled and cut
durum wheat groats,
known as bulgur...
-
yellowish brown,
thick walled with a
broad germ pore. Odor:
Farinaceous Taste:
Farinaceous Microscopic Features: Basidia: 18 — 24 x 7.2 — 9.6 µm, hyaline...
-
occasionally staining blue. Taste:
Farinaceous (like flour) when fresh,
saliferous (salty) when dried. Odor:
Slightly farinaceous.
Microscopic features: Spores...
-
holding the wood-chips together. Taste:
extremely bitter Odor:
odorless to
farinaceous P.
azurescens occurs naturally along a
small area of the West
Coast of...
-
traces as a
raised area
around the
upper stipe.
Taste and
odour are
farinaceous and the
spore print is
purple brown. The
cheilocystidia are 17–29 x 5...
- (blue) and pes (foot).
Psilocybe caerulipes has a
farinaceous taste and a no to
slightly farinaceous odor. The cap is 1 — 3.5 cm in diameter, obtusely...
