Observe the Color of the Vermicelli
Vermicelli is made from rice, and as such, its natural color should be similar to that of cooked rice—a slightly opaque white. However, some sellers offer vermicelli that is extremely white and shiny, which may indicate the use of bleaching agents and artificial brighteners to enhance its appearance. It is best to avoid such products and opt for vermicelli with a dull white or slightly darker color.
Stickiness and Chewness
Chemically treated vermicelli tends to be smoother and less sticky than its traditional counterpart. This is because chemicals, such as wax, are often added to give it a glossy appearance and alter its texture. Untreated vermicelli, made solely from rice, will have a slightly stickier texture and is more prone to breaking when pulled, indicating the absence of chemical enhancers.
Smell and Taste
Rice vermicelli, due to the lengthy soaking process, can develop a slightly sour smell and taste. However, sellers often add preservatives to extend its shelf life and maintain its freshness throughout the day. Traditional vermicelli made without chemicals will retain the natural aroma of rice, while chemically treated vermicelli may have a faintly pungent or tangy smell. Additionally, the taste of untreated vermicelli will have a subtle sourness from the soaked rice, whereas chemically treated vermicelli lacks the characteristic rice flavor.
Some sellers also use alum (aluminum sulfate) to enhance the chewyness and preserve the vermicelli. This can be detected using litmus paper—if the paper turns gray or green when pressed against the vermicelli, it indicates the presence of alum.
In conclusion, while rice vermicelli is a beloved dish, it is important to be cautious when purchasing it to ensure it is free from harmful chemicals.
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