Curry Milkcap (Lactarius camphoratus) Identification

Curry Milkcap / Summer / Autumn / Winter / Edible

Prepare your taste buds for a tantalizing adventure as we delve into the world of the Curry Milkcap, scientifically known as Lactarius camphoratus.

In this blog post, we invite you to discover the captivating flavors and aromatic wonders offered by this delectable mushroom. With its distinct curry-like aroma and rich, savory taste, the Curry Milkcap has earned its place as a sought-after culinary gem.

Join us as we explore the habitat, identification, and proper harvesting techniques required to savor the delights of Lactarius camphoratus. From exquisite curries to gourmet stir-fries, this mushroom infuses dishes with a fragrant symphony of flavors. Let’s celebrate the culinary magic of the Curry Milkcap, embracing the exquisite tastes it brings, as we embark on a journey to indulge in the extraordinary flavors that nature has so generously provided.

Scientific Name

Lactarius camphoratus

Common Names

 Curry Milkcap, Curry scented milkcap, Candy cap




They are mainly found in pine forests but do occasionally appear under birch trees.


A fairly easy-to-identify mushroom, the clear milk and the smell of curry when they are dried make it quite safe.

Identifying Features of the Curry Milkcap:


Red to brown in colour, around 3-6 cm across. They are convex and tend to develop a central depression as they age, often with a raised central umbo. They can fade with age but the central umbo tends to remain darker in colour.

C. milkcap in situ – James Lindsey, CC BY-SA 2.5


They can be up to 10cm, a similar colour to the cap but getting darker towards the base.

Gills or the Curry Milkcap:

The gills are pink/cream when young, darkening with age. The gills are fairly crowded and are slightly decurrent. When damaged they release a clear/cloudy milk, that is mild tasting.

Decurrent Gill
C. milkcap, upturned milking – Rosser1954, CC BY-SA 4.0


Not too much of an aroma when fresh, the curry scent gets stronger as they dry.




In food

They must be thoroughly cooked before consumption and are typically dired and powdered and then used as a condiment.                       

Known hazards

Some sources say that it is mildly toxic and should not be eaten in large quantities.

Potential lookalikes

Other Milkcaps, but with the clear, mild-tasting milk and the curry-like aroma, they are fairly easy to ID. 

Find our milkcaps here


A little more on milkcaps

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