Angkak

Angkak (also known as red yeast rice) is a type of fermented rice that has been traditionally used in East Asia for centuries. It is known for its bright red color, which is derived from the cultivation of the mold Monascus purpureus on the rice.

History

The use of Angkak dates back to the Tang Dynasty in China, where it was used as a food colorant, preservative, spice, and ingredient in rice wine. It was also used in traditional Chinese medicine for improving blood circulation and digestion.

Production

The production of Angkak involves the fermentation of rice with the mold Monascus purpureus. The rice is first soaked in water until it becomes soft, then it is inoculated with the mold spores and left to ferment for several days. The resulting product is a bright red rice with a distinctive flavor and aroma.

Uses

Angkak is used in a variety of ways in East Asian cuisine. It is often used as a food colorant, giving dishes a vibrant red color. It is also used as a spice, adding a unique flavor to dishes. In addition to its culinary uses, Angkak is also used in traditional medicine for its potential health benefits.

Health Benefits and Risks

Angkak is known to contain monacolin K, a compound that is chemically identical to the active ingredient in the cholesterol-lowering drug lovastatin. However, the amount of monacolin K in Angkak can vary widely, depending on the specific strain of Monascus purpureus used and the fermentation conditions. While some studies have suggested that Angkak may help lower cholesterol levels, it should not be used as a substitute for prescription medication without consulting a healthcare provider. Furthermore, Angkak can have side effects, including muscle pain and liver damage, especially when consumed in large amounts.

See Also

• Fermentation in food production
• Chinese cuisine
• Traditional Chinese medicine