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Saffron milk cap (Lactarius deliciosus)
Alan Rockefeller · CC BY 4.0
Edible species

Saffron milk cap

Lactarius deliciosus · Russulaceae

The saffron milk cap is the autumn mushroom of pine woods, with a carrot-orange cap marked in rings and orange milk that oozes when it is broken.

FamilyRussulaceae
SeasonSep–Dec
Spore printCream to pale pinkish buff
Cap width3–20 cm
Stem length2–8 cm
Records in Turkey41 records
CultivationWild only
StatusEdible species

The saffron milk cap is the autumn mushroom of pine woods, with a carrot-orange cap marked in rings and orange milk that oozes when it is broken. Spots that are handled or cut turn green. In Turkey the folk names kanlıca, çıntar and çam melkisi cover both this species and its close relative L. deterrimus.

Also called: delicious milk cap, red pine mushroom, orange latex milky Turkish: Kanlıca, çıntar, çam melkisi, kanlıca mantarı

Saffron milk cap

How to recognise it

Saffron milk cap, part by part

No ring or volva Spore print: Cream to pale pinkish buff Fruity; the milk is mild, turning slightly bitter. The orange-red milk does not change colour.

Cap — Saffron milk cap
Cap3–20 cm, convex to vase-shaped; carrot-orange with darker concentric rings; margin inrolled when young, sticky when wet.
Gills — Saffron milk cap
GillsCrowded, decurrent orange gills that stain green when handled.
Stem — Saffron milk cap
Stem2–8 cm, short and squat, orange, often hollow.

When and where

Sep–Dec

  1. Jan
  2. Feb
  3. Mar
  4. Apr
  5. May
  6. Jun
  7. Jul
  8. Aug
  9. Sepin season
  10. Octin season
  11. Novin season
  12. Decin season

The saffron milk cap is picked from August to early October in the northern hemisphere; in Turkey, GBIF records cluster between October and January, and the season shifts with the rains.

Where do saffron milk caps grow?

The saffron milk cap grows under conifers, especially pines, on acidic soil, where it forms a mycorrhizal partnership with the trees.

In Turkey

The saffron milk cap is reported to be collected and sold in İzmir and Antalya provinces, and it is widely recorded in the pine woods of the Marmara, western Black Sea and Aegean regions. In Turkey 4–5 Lactarius species go by the name kanlıca, and toxic look-alikes picked by mistake have caused poisonings.

  • İstanbul12
  • Manisa6
  • Bolu6
  • Samsun4
  • Bursa2
  • Muğla2
  • Burdur1
  • Ankara1

41 observations on our map (GBIF, iNaturalist). Record density also reflects where observers work.

Latest saffron milk cap observations

See on the map

In its habitat — Saffron milk cap
In its habitat
In its habitat — Saffron milk cap
In its habitat

Look-alikes

What could it be confused with?

Poisonous

Woolly milkcap Lactarius torminosus

Pinker, with a woolly cap margin, always near birch; white milk. Causes stomach upsets and should be treated as poisonous.

Edible species

False saffron milkcap Lactarius deterrimus

Smooth stem and pinkish-orange milk; also picked as kanlıca in Turkey.

Edible species

Bleeding milk cap Lactarius rubrilacteus

Exudes dark red milk and stains blue.

In the kitchen

Cooking with saffron milk caps

Mains Saffron milk caps fried in butter Wild saffron milk caps fried with onion in butter, the way they're cooked around Turkey's Black Sea and Marmara coasts. Ready in 35 minutes. 35 min Saffron milk cap

On the blog

In the wildWhen is saffron milk cap season in Turkey? Months, rain and regions5 min read

What goes well with saffron milk caps

  • butter
  • olive oil
  • onion
  • garlic
  • Turkish chilli flakes (pul biber)
  • flat-leaf parsley
  • rustic bread or cornbread

The ingredients in our recipe with saffron milk caps.

Storing saffron milk caps

Fresh · fridge3–7 daysKeep fresh saffron milk caps unwashed in a paper bag in the fridge; delicate species are at the short end. Source
FrozenA few monthsFreeze saffron milk caps cooked, not raw: sauté and cool them first. Source
DriedA few months – 1 yearKeep dried saffron milk caps in an airtight jar in a cool, dry, dark place. Source

How to store mushrooms: the full guide →

Eating a lot of it can turn urine orange-red; this is a known effect of the species.

Grow it, buy it

Saffron milk cap price list

Saffron milk cap price list
ProductUsMarket (sourced, dated)
Fresh saffron milk capsIn preparation · notify me—
Dried saffron milk capsIn preparation · notify me—

Our prices for saffron milk caps are published when the product is ready; for now we take waiting-list sign-ups. The market column shows prices seen on other sellers' pages on the date given; they are not our prices and may have changed.

Grow kits →

Frequently asked questions

Are saffron milk caps edible?

Yes, the saffron milk cap is an edible species. Eat a wild one only after an expert has identified it with certainty: it can be confused with woolly milkcap (Lactarius torminosus). Eating a lot of it can turn urine orange-red; this is a known effect of the species.

When is saffron milk cap season in Turkey?

In our calendar, saffron milk cap season runs Sep–Dec. The saffron milk cap is picked from August to early October in the northern hemisphere; in Turkey, GBIF records cluster between October and January, and the season shifts with the rains.

Where do saffron milk caps grow?

The saffron milk cap grows under conifers, especially pines, on acidic soil, where it forms a mycorrhizal partnership with the trees.

Where are saffron milk caps found in Turkey?

The saffron milk cap is reported to be collected and sold in İzmir and Antalya provinces, and it is widely recorded in the pine woods of the Marmara, western Black Sea and Aegean regions. In Turkey 4–5 Lactarius species go by the name kanlıca, and toxic look-alikes picked by mistake have caused poisonings.

What can the saffron milk cap be confused with?

The saffron milk cap can be confused with woolly milkcap (Lactarius torminosus, poisonous), false saffron milkcap (Lactarius deterrimus, edible species) and bleeding milk cap (Lactarius rubrilacteus, edible species). Look-alikes are compared on this page.

What is the saffron milk cap called in Turkish?

In Turkish, the saffron milk cap (Lactarius deliciosus) is called Kanlıca; other local names include çıntar, çam melkisi and kanlıca mantarı.

Related species

All species → · Identify by photo →

Sources (6)
Photo credits (10)