Red Yeast Rice Hong Qu Mi Powder Natural Coloring for Cooking and Fermentation 2 Cans 175g Each

Red Yeast Rice Powder, known in TCM as Hong Qu Mi (红曲米), is prepared from rice fermented with Monascus purpureus and milled into a fine powder. Traditionally used in Chinese food practice as a natural coloring agent for dishes and fermented rice wine, it is valued in TCM theory for its association with the spleen and stomach channels. This culinary-grade powder is sold as a food product and is not intended to replace medication.

Key Selling Points

• Traditional Chinese red yeast rice powder known as Hong Qu Mi (红曲米)
• Made from rice fermented with Monascus purpureus and finely milled
• Traditionally used to give a rich red color to dishes and rice wine
• Fine powder form dissolves and blends easily in cooking and fermentation
• Packaged in two 175g cans for convenient storage and measured use

Quality & Sensory

The powder typically shows a deep red to purplish-red color with a fine, dry texture and a mild fermented aroma. When cooked or steeped, it typically imparts an earthy, slightly sour taste and releases a natural reddish hue into liquids and dishes.

Technical Specifications

Usage Scenarios

• Stir into braised dishes, marinades, or sauces for natural red coloring
• Add to rice wine fermentation as a traditional fermentation starter aid
• Blend into doughs, batters, or seasonings for color and flavor
• Use in home brewing of traditional red yeast rice wine

Traditional Uses

In traditional Chinese practice, red yeast rice has long been used in home kitchens and folk fermentation to color braised meats, tofu, and sauces, and to support rice wine brewing. In TCM theory it is traditionally associated with promoting healthy digestion and blood circulation. It is commonly paired with star anise, cinnamon, and soy-based seasonings in slow-cooked dishes.

FAQ Q&A