Vermicelli Raw

Appearance: It consists of long, fine, and delicate strands that can be sold straight or clustered into nested bundles. Ingredients: It is typically made from semolina or durum wheat, though regional variations (such as Asian vermicelli) can be made from rice flour or mung bean starch. Culinary Uses: Because of its thinness, it cooks very quickly and is commonly used in soups, stir-fries, and traditional desserts like sheer khurma or sweet vermicelli pudding.