Red Yeast Rice Powder Food Grade Hong Qu Mi for Baking Sausage Braised Meat 250g

Red Yeast Rice Powder, known in TCM as Hong Qu Mi (红曲米), is the fermented product of Monascus purpureus on rice. This food-grade powder is traditionally used in Chinese cooking for coloring and flavoring. In TCM theory, it is associated with the Spleen and Stomach channels and is considered warm and sweet. It is commonly added to braised meats, sausages, and baked goods for natural red color.

Key Selling Points

• Food-grade red yeast rice powder for culinary use
• Made from rice fermented with Monascus purpureus
• Low-temperature baking process preserves quality
• Natural red color for braised meats and sausages
• Convenient powder form for easy mixing

Quality & Sensory

The powder is typically deep red to purplish-red in color with a fine, uniform texture. It has a mild, slightly fermented aroma and a subtle savory taste. When cooked, it imparts a rich red hue to dishes without overpowering flavor.

Technical Specifications

Usage Scenarios

• Baking
• Sausage making
• Braised meat
• Food coloring

Traditional Uses

In traditional Chinese cooking, red yeast rice is used to color and flavor braised meats, sausages, and rice dishes. It is also used in some fermented food preparations. In TCM, it is traditionally associated with supporting digestion and blood circulation, but it is primarily a culinary ingredient.

FAQ Q&A