Vermicelli  is a very thin and fine threads known in many cuisines (including Italian and Asian).

Many vermicelli noodle dishes require pre-roasting before cooking (e.g. for kheer or meethi sewai). Roasted Vermicelli is already pre-baked, thanks to which it saves a lot of time.

Roasted Vermicelli retains some crunch compared to unroasted vermicelli. It is also more brown and there are slight nutty notes, which affects the final taste and texture of the dish. Vermicelli is a simple, healthy and wholesome semolina pasta. It is easily digestible, rich in fiber and low in calories. It is not sticky and does not form lumps. You will prepare many Indian dishes, e.g. kheer, upma or pulao.