Red Yeast Rice Extract
Red yeast rice is rice that has been fermented by the red yeast Monascus Purpureus. It has been used by the Chinese for many centuries as a food preservative and food colorant. This rice is a common item used for cooking in China, Japan, and Asia, with an estimated average consumption of 14 to 55 grams per day per person.
Red yeast rice also has been used in China for over 1,000 years.
The rice is produced by cultivating Monascus purpureus on the polished rice. The rice is first soaked in water until the grains are fully saturated. The raw soaked rice can then be directly inoculated. Inoculation is done by mixing M. purpureus powdered red yeast rice together with the processed rice.The mix is then incubated in an environment around room temperature for some days. During this period of time, the rice should be fully cultured with M. purpureus, with each rice grain turning bright red in its core and reddish purple on the outside.The fully cultured rice is then dried and pulverized to be sold as a fine powder.
Red yeast rice was described in an ancient Chinese list of foods as useful for supporting blood circulation and proper cholesterol health. *
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