Red yeast rice 400g

Culinary 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 coloring. It is also traditionally used in the production of various types of Chinese huangjiu (Shaoxing jiu), Japanese sake (akaisake), and Korean rice wine (hongju), imparting a reddish color to these wines. Although it is mainly used for its color in cooking, red yeast rice imparts a subtle but pleasing flavor to food and is commonly used in cooking in the Fujian regions of China. Traditional Chinese Medicine In addition to its culinary use, red yeast rice is also used in Chinese herbalism and traditional Chinese medicine. Its use has been documented as far back as the Tang dynasty in China in 800 AD. It is taken internally to invigorate the body, aid in digestion and revitalize the blood. A fuller description is found in the traditional Chinese pharmacopoeia, Ben Cao Gang Mu-Dan Shi Bu Yi, from the Ming Dynasty (1378-1644).

Glutinous rice. Black rice, corn, red soybeans, peanuts, walnuts, raisins.

Energy value: 1420 Kj/339Kcal. Fats: 3.5g Saturated Fats: 0g Carbohydrates: 68.2g Sugars: 0g Proteins: 7.7g Salt: 0.4g