A tool for better naming aromas
Woody, vegetal, marine, roasted, fruity, milky, or spicy: each product has its own unique sensory profile. The fact sheets compile the essential information needed to understand them better:
- designations, appearance, origin, and harvest season;
- preparation methods;
- aromatic profile;
- culinary uses and potential pairings.
The data presented is based on descriptions gathered from culinary professionals and connoisseurs of the products in question. This information highlights the dominant aromas, subtler notes, and distinctive characteristics of each product, while also facilitating comparisons between different categories.
Discover the available collections
Each collection brings together products from the same broad category. Explore them to compare their flavor profiles, discover their culinary uses, and better understand what sets them apart.
Wild mushrooms
Warning
Wild mushrooms must be positively identified before consumption. Some edible species can be confused with toxic ones. If in doubt, consult a qualified person.
Build your personalized glossary
Look for the favorite icon on the listings that interest you to add them to your selection. You can then:
- export them individually as PDFs;
- or generate a single document containing all your selected items.
This allows you to keep track of the products, flavors, and culinary applications that best suit your needs.
Funding and partnerships
The development of this platform is made possible through the support of partners who share our commitment to showcasing Quebec’s food resources. Their backing contributes to research, content creation, and the maintenance of a tool accessible to the widest possible audience.
Research team
The content is developed by a research team focused on Quebec’s edible mushrooms and algae, as well as their culinary potential. The information is compiled, verified, and organized to make it easier and more accessible to use.
Collaboration
The project welcomes contributions from individuals and organizations wishing to share their knowledge, expertise, or observations regarding Quebec’s edible mushrooms and algae. We collaborate with researchers, students, foragers, chefs, producers, processors, photographers, and anyone else interested in contributing to a better understanding of these food resources.