Appearance
The species is a polypore, with pores on the underside that bear basidiospores. The species causes a white rot that leads to the tree to decay. Woodpeckers are known to favour its site as a good place to excavate a nesting chamber since the wood will be soft and weaker around its location.The bracket measures, 5–20 cm in diameter, but in rare cases may be 40 cm wide. The thickness of the bracket varies from 2–12 cm, to 20 cm in exceptional cases. The fungus has small, grayish brown pores whose density is 4-6 per square mm. Its tubes have a length of about 2–7 mm. Each year, the fungus forms a new layer of tubes superimposed on the old layers. Unreleased old spores often find themselves sealed in by later growth that clog the tubes and they appear in cross section as brown spots. The flesh becomes harder with age and dryness, with humidity it softens. The smell of the fruit body has a pronounced mushroom character, the flavor of the meat is bitter. Upon contact with potassium hydroxide, the flesh is dyed black. The spores of the ''P. igniarius'' form a whitish cast . It is considered to be inedible.
Habitat
The species is a polypore, with pores on the underside that bear basidiospores. The species causes a white rot that leads to the tree to decay. Woodpeckers are known to favour its site as a good place to excavate a nesting chamber since the wood will be soft and weaker around its location.The bracket measures, 5–20 cm in diameter, but in rare cases may be 40 cm wide. The thickness of the bracket varies from 2–12 cm, to 20 cm in exceptional cases. The fungus has small, grayish brown pores whose density is 4-6 per square mm. Its tubes have a length of about 2–7 mm. Each year, the fungus forms a new layer of tubes superimposed on the old layers. Unreleased old spores often find themselves sealed in by later growth that clog the tubes and they appear in cross section as brown spots. The flesh becomes harder with age and dryness, with humidity it softens. The smell of the fruit body has a pronounced mushroom character, the flavor of the meat is bitter. Upon contact with potassium hydroxide, the flesh is dyed black. The spores of the ''P. igniarius'' form a whitish cast . It is considered to be inedible.
References:
Some text fragments are auto parsed from Wikipedia.
