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Red yeast rice

Red yeast rice suppliers and sourcing guide

Red yeast rice is cooked rice fermented with the mold Monascus purpureus, which colors the grain red and, depending on strain and conditions, produces monacolins including monacolin K. The fermented rice is dried and milled to a powder or extracted. It is used as a food colorant in Asian cooking and in supplements, where the monacolin and citrinin content of each lot is the central spec and regulatory issue.

See suppliersWhat to ask for on the COA
Also known as
Monascus purpureus fermented rice · hong qu · red koji · ang-kak
Facts checked
November 2026

Forms and grades of red yeast rice

Suppliers sell different products under the same name. Specify the one you need.

  • Whole fermented rice

    Dried red rice grains used in cooking and as raw material for milling.

  • Powder

    Milled fermented rice sold with a declared total monacolin or monacolin K content.

  • Extract

    Concentrated extract with a declared monacolin content, often on a carrier.

  • Colorant grades

    Fermented rice or Monascus pigment preparations sold for color, with low monacolin content.

What to check on the COA

Compare each result with your own specification when the lot arrives.

Monacolin assay (HPLC)
Monacolin K (lactone and acid forms) and total monacolins by HPLC, with the method named on the COA.
Citrinin
Citrinin, a mycotoxin some Monascus strains produce, by HPLC with fluorescence detection or LC-MS/MS against the buyer's and market limits.
Identity
Microscopy and an HPLC fingerprint to confirm fermented rice and flag spiking with synthetic lovastatin (for example by checking the lactone-to-acid ratio).
Heavy metals
Lead, arsenic, cadmium and mercury, usually by ICP-MS, checked against the buyer's limits and Prop 65 exposure targets where relevant.
Microbiology
Total plate count, yeast and mold, E. coli and Salmonella. Raw herb powders carry more microbial load than extracts and may be steam treated, which should be stated on the COA.
Loss on drying
Moisture against the spec; damp powder allows further mold growth.

Storage, lots and expiry

Storage and shelf life

Keep red yeast rice powder sealed in lined drums or bags in a cool, dry, dark place, since moisture allows mold growth and heat can shift monacolin forms. Reseal opened containers and limit time open on the floor. Shelf life or retest date follows the supplier's spec, with monacolin and citrinin rechecked at retest.

Lots and expiry dates

Monacolin and citrinin levels vary greatly with strain and fermentation, and the regulatory position in several markets depends on them, so test or verify every lot. Record the supplier lot, strain, monacolin K and citrinin results and retest date, and keep the full COA with batch records.

Regulatory status

Facts from regulators and standards bodies, each linked to its source.

  • Health Canada's Traditional Chinese Medicine Ingredients monograph lists red yeast rice (Hong qu) with Monascus as the source.

    Source: webprod.hc-sc.gc.ca (opens in a new tab)

  • The EU Novel Food status Catalogue entry for Monascus purpureus (POL-NF-00514) concerns red yeast fermented rice in food supplements and notes that, depending on strain and fermentation, the yeast can enrich the rice with monacolins, including monacolin K.

    Source: ec.europa.eu (opens in a new tab)

  • FDA's 2003 enforcement story archive describes a consent decree in which a distributor agreed to stop distributing red yeast rice products containing lovastatin unless an approved new drug application is in effect.

    Source: fda.gov (opens in a new tab)

This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.

Red yeast rice suppliers

Manufacturers and distributors whose own websites say they sell it.

We are checking red yeast rice suppliers now

Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.

Sell red yeast rice? Request a listing

Frequently asked questions

What forms of red yeast rice can brands buy?

Common forms include whole fermented rice, powder, extract and colorant grades. Ask each supplier for the specification sheet of the exact grade they quote.

What should the COA for red yeast rice include?

Expect monacolin assay (HPLC), citrinin, identity, heavy metals, microbiology and loss on drying, each with its method, specification and result for that lot.

How should red yeast rice be stored?

Keep red yeast rice powder sealed in lined drums or bags in a cool, dry, dark place, since moisture allows mold growth and heat can shift monacolin forms. Reseal opened containers and limit time open on the floor. Shelf life or retest date follows the supplier's spec, with monacolin and citrinin rechecked at retest.

What is the regulatory status of red yeast rice?

Health Canada's Traditional Chinese Medicine Ingredients monograph lists red yeast rice (Hong qu) with Monascus as the source. The EU Novel Food status Catalogue entry for Monascus purpureus (POL-NF-00514) concerns red yeast fermented rice in food supplements and notes that, depending on strain and fermentation, the yeast can enrich the rice with monacolins, including monacolin K. FDA's 2003 enforcement story archive describes a consent decree in which a distributor agreed to stop distributing red yeast rice products containing lovastatin unless an approved new drug application is in effect.

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