Yellow Chantarelle is described as "the most prized edible mushroom in the world" by many wild mushroom guides. It is an excellent additive for omlettes, scrambled eggs, meat and seafood as it gives dishes a pleasant aroma of fruit and nuts.
typical for the species, altered in the drying process
typical for the species, no foreign flavours
typical for the species, no foreign smells
sliced or whole
Minimum shelf life
Maximum radiation for a "ready to eat" product - 600 Bq/kg (according to E.U. regulations)