Rice fermented powder
Red yeast rice, also called red fermented rice, red kojic rice, red koji rice, anka, or angkak, is a bright reddish purple fermented rice, which acquires its color from being cultivated with the mold Monascus purpureus. In addition to its culinary use, red yeast rice is also used in Chinese herbology and Traditional Chinese medicine. Recommendations were to take it internally to invigorate the body, aid in digestion, and revitalize the blood. Red yeast rice is used to color a wide variety of food products, including pickled tofu, red rice vinegar, char siu, Peking Duck, and Chinese pastries that require red food coloring. Although used mainly for its color in cuisine, red yeast rice imparts a subtle but pleasant taste to food.
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