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Amanita

Genus of mushrooms

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Through Species, Toxicity and Africa

The genus also contains many edible mushrooms, but mycologists advice caution in selecting any of these for human consumption, due to the potentially lethal consequences of misidentification. Nonetheless, in some cultures, the larger local edible species of Amanita are mainstays of the markets in the local growing season. Samples of this are Amanita zambiana and other fleshy species in central Africa, A. basii and similar species in Mexico, A. caesarea and the "Blusher" A. rubescens in Europe, and A. chepangiana in Southeast Asia. Other species are used for colouring sauces, such as the red A. jacksonii, with a range from eastern Canada to eastern Mexico.

North American members of this genus have been recorded as main food of the pleasing fungus beetle Tritoma biguttata. Unspecified Amanita were also found associated with the related T. atriventris, but it does not seem to be a regular food source for that beetle species.

Taxonomy

The genus Amanita was first published with its current meaning by Christian Hendrik Persoon in 1797. Under the International Code of Botanical Nomenclature, Persoon's concept of Amanita, with Amanita muscaria (L.) Pers. as the type species, has been officially conserved against the older Amanita Boehm (1760), which is considered a synonym of Agaricus L.

Etymology

The name is possibly derived from Amanus (Ancient Greek: Ἁμανός), a mountain in Cilicia, or from Amantia, an ancient city in the transboundary region between Epirus or southern Illyria in antiquity.

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