Vermicelli is a thin, noodle-like pasta that is a staple in various cuisines around the world, especially in Indian, Middle Eastern, and Italian dishes. In India, it is commonly made from wheat or rice and is known for its delicate texture and versatility.

In culinary applications, vermicelli can be used in both sweet and savoury dishes. One popular preparation is “”seviyan,”” a sweet dish made by sautéing vermicelli with ghee, sugar, and nuts, often enjoyed during festivals and special occasions. It can also be used in savoury dishes, such as upma, where it is cooked with spices and vegetables to create a delightful breakfast or snack.

Vermicelli cooks quickly, making it an ideal choice for busy kitchens. Its adaptability allows it to soak up flavours, making it an excellent addition to soups, salads, and stir-fries. Whether sweet or savoury, vermicelli brings comfort and satisfaction to every meal, showcasing its timeless appeal in global cuisines.