Guas

Guas are a type of edible fungi belonging to the genus *Lactarius*. They are characterized by a milky latex that is exuded when the mushroom is cut or broken. This latex can range in color from white to orange, yellow, or even red, and its properties often play a role in classifying different species of guas. Many species are found in temperate and tropical regions, growing in mycorrhizal associations with trees. The cap shape of guas can vary, but they are often convex to flattened, and some develop a central depression. Their gills are typically decurrent, meaning they run down the stem.

The edibility of guas varies widely. Some species are prized for their culinary qualities, offering a firm texture and distinct flavor. These are often cooked before consumption. However, many other species are considered inedible or even toxic due to the presence of compounds that can cause gastrointestinal upset or other adverse reactions. Identification is crucial for safe consumption, and misidentification can lead to serious consequences. Local knowledge and expert guidance are often sought when foraging for guas. Their distinctive latex and gill structure are key features for identification, though microscopic examination may sometimes be necessary for definitive classification.