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Trad. 麴
- fermentation starter; leaven (molds, yeasts or bacteria used in fermenting soy products or brewing etc)
- Taiwan pr. [qu2]
Trad. 紅麴
- red yeast (so called, although it's actually a mold, not a yeast), a fermentation product created by culturing rice with the mold Monascus purpureus, producing red pigments and bioactive compounds, used in food for its color, as a flavor enhancer, and for its health benefits
