Curcuma longa usually refers to red curcuma longa, a food product made from early rice fermented and processed by Aspergillus erythrorhizus, which is mostly red or dark red in color. It has been used in China for thousands of years.

In terms of food efficacy, red currant rice flour is believed to have the effect of activating blood circulation and removing blood stasis, strengthening the spleen and eliminating food. In Chinese medicine theory, it is attributed to the liver, spleen, stomach and large intestine meridians, and can be used to treat symptoms such as dietary stagnation and bloating in the stomach and abdomen.