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Curry Milkcap

Edible Edible
Autumn Autumn
Summer Summer

It’s fairly easy to identify milkcaps as a genus but it can be hard to identify to species as quite a few look similar but with it’s clear milk with cloudy bits and the eventual smell of curry you can be sure you have found the correct mushroom.

Mushroom Type
Common Names Curry Milkcap (EN), Curry Scented Milkcap, , Cap Llaeth Cyri (CY), Mleczaj Kamforowy (PL), Kámfor-Tejelőgomba (HU)
Scientific Name Lactarius camphoratus
Season Start Aug
Season End Nov
Average Mushroom height (CM) 3-7
Average Cap width (CM) 3-6
Please note that each and every mushroom you come across may vary in appearance to these photos.


3-6 cm. Dark red to brown with edges that curl over slightly until the cap flattens out. The middle can be darker with a central depression and a persistent umbo.


Pinkish off white to tan darkening with age, slightly running down the stem to notched (decurrent to adnate) and fairly crowded.


The milk is clear with cloudy bits and does not change colour when dry. When tasting the milk it should be mild or possibly a bit sweet, not bitter or too acrid.


3-7 cm long, 0.5-1 cm diameter. Similar in colour to the cap darkening towards the base and very brittle.


Similar to the cap colour with white marks, can be hollow.


In acid soil in either coniferous or deciduous woodland.

Possible Confusion

Other Milkcaps but with the milk being clear with cloudy bits and the eventual smell of curry you should avoid confusion.

Spore Print

Cream coloured. Subglobose.

Taste / Smell

Fairly indistinctive until drying when it develops the smell of curry, fenugreek or camphor.



Other Facts

The Curry Milkcap can be eaten if well cooked but can also be dried and used as a flavouring if added to your meal during the cooking process.


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