Red Yeast Rice Hong Qu Mi 500g Dried Culinary Grain for Congee Cooking and Traditional Use
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Red Yeast Rice Hong Qu Mi 500g Dried Culinary Grain for Congee Cooking and Traditional Use

$7.46

6516 in stock

Description

Red Yeast Rice, known in TCM as Hong Qu Mi (红曲米), is rice fermented with Monascus purpureus and sold as dried whole grains. Traditionally valued in Chinese herbal practice, it is typically regarded as warm in nature with a sweet flavor. This 500g bag is a culinary-grade ingredient commonly used in congee, soups, and traditional cooking. Consult a healthcare professional before regular use.

Red Yeast Rice Hong Qu Mi 500g Dried Culinary Grain for Congee Cooking and Traditional Use overview

Key Selling Points

  • Dried Red Yeast Rice grains known in TCM as Hong Qu Mi (红曲米)
  • Rice fermented with Monascus purpureus, a traditional Chinese fermentation product
  • Sourced from Yunnan and finished by a drying process
  • Whole-grain form suitable for congee, soups, and culinary coloring
  • 500g resealable-style bag with a 12-month shelf life when refrigerated
Red Yeast Rice Hong Qu Mi 500g Dried Culinary Grain for Congee Cooking and Traditional Use key features

Quality & Sensory

The grains typically show a deep reddish-purple color with a firm, dry texture and a mild fermented aroma. When simmered in congee or soup, they typically release a subtle earthy taste and lend a gentle reddish tint to the liquid.

Red Yeast Rice Hong Qu Mi 500g Dried Culinary Grain for Congee Cooking and Traditional Use quality and texture

Technical Specifications

Product Type Red Yeast Rice
Chinese Name 红曲米
Pinyin Hong Qu Mi
Botanical Name Monascus purpureus
Form Dried whole grains
Net Weight 500g
Red Yeast Rice Hong Qu Mi 500g Dried Culinary Grain for Congee Cooking and Traditional Use specifications

Usage Scenarios

  • Simmer into congee or rice porridge for traditional home cooking
  • Add to herbal soups and slow-cooked broths
  • Use as a natural culinary coloring ingredient in braised dishes
  • Incorporate into traditional fermented rice recipes
Red Yeast Rice Hong Qu Mi 500g Dried Culinary Grain for Congee Cooking and Traditional Use in use

Traditional Uses

In TCM tradition, Hong Qu Mi has long been used in food therapy and folk practice, often simmered into congee or added to soups alongside other herbs. It is also a classic ingredient in Chinese culinary traditions, used to color and flavor braised meats, fermented bean curd, and rice wine. Many households keep it on hand for seasonal nourishing dishes.

Red Yeast Rice Hong Qu Mi 500g Dried Culinary Grain for Congee Cooking and Traditional Use preparation

FAQ Q&A

Q: What is this product?

A: This is dried Red Yeast Rice (Hong Qu Mi, 红曲米), rice grains fermented with Monascus purpureus, packed in a 500g bag.

Q: What is its traditional value?

A: In TCM theory it is traditionally regarded as warm in nature with a sweet flavor and has been used in food therapy and everyday cooking for centuries.

Q: How is it commonly prepared?

A: It is commonly simmered into congee, added to soups and broths, or used as a natural coloring ingredient in braised dishes.

Red Yeast Rice Hong Qu Mi 500g Dried Culinary Grain for Congee Cooking and Traditional Use details

Additional information

Weight 0.55 kg
Dimensions 20 × 15 × 5 cm

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