Monascus is a genus of filamentous fungi that produce the red, yellow, and orange pigments, including rubropunctatin, monascorubin, ankaflavin, and monascin, used to color red yeast rice. Traditionally in Asia, Monascus species are grown on steamed rice to produce red-colored foods, and the pigments color rice, meats, sausages, and beverages naturally. Red yeast rice is also sold for its cholesterol-lowering monacolin K, chemically identical to lovastatin. Safety assessment focuses on citrinin, a mycotoxin some strains produce; commercial producers select low-citrinin strains and test batches. Monascus colorants have not been universally approved for use in foods, so regulatory status varies by country.