| ≥1 piece |
Quick Details
| ITEM | STANDARD |
| Appearance | Murrey Powder |
| Light Absorbt 10 E 1%1CM (495±10nm) ≥ % | 100 |
| PH ≤ | 3.5 |
| Loss on Drying ≤ % | 6.0 |
| Ash Content ≤ % | 7.4 |
| Acid Soluble Substance ≤ % | 0.5 |
| Lead (As Pb) ≤mg/kg | 10 |
| Arsenic ≤ mg/kg | 5 |
| Mercury ≤ ppmMERCURY | 1 |
| Zinc ≤ ppm | 50 |
| Cadimum ≤ ppm | 1 |
| Coliform Bacteria ≤ mpn/100g | 30 |
| Pathogenic bacteria | Not Allowed |
Culinaryyeast+rice-p1.html" target='_blank'>red yeast rice is used to colour a wide variety of food products, including pickled tofu, red rice vinegar, char siu, Peking Duck, and Chinese pastries that require red food colouring. It is also traditionally used in the production of several types of Chinese wine, Japanese sake (akaisake), and Korean rice wine (hongju), imparting a reddish colour to these wines. Although used mainly for its colour in cuisine, red yeast rice imparts a subtle but pleasant taste to food and is commonly used in the cuisine of Fujian regions of China.
Traditional Chinese medicineIn addition to its culinary use, red yeast rice is also used in traditional Chinese herbology 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 more complete description is in the traditional Chinese pharmacopoeia, Ben Cao Gang Mu-Dan Shi Bu Yi, from the Ming Dynasty (1378–1644).