Clouds of brown dust-like spores are emitted when the mature Puffball bursts, or in response to touching or falling raindrops.
The distinguishing feature of all puffballs is that they do not have an open cap with spore-bearing gills. Instead, spores are produced internally, in a fruiting body, which remains closed until the spores are ready. It then dries, becomes brittle, and splits, and the spores can escape. Most puffballs are not poisonous and are edible when they are young. Puffballs were traditionally used in Tibet for making ink by burning them, grinding the ash, then putting them in water and adding glue liquid.
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