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With this lemon vermicelli you make one of the easiest and least time-consuming morning breakfasts. Read more..
Quick and easy to prepare
Suitable for vegetarian food
With this lemon vermicelli you make one of the easiest and least time-consuming morning breakfasts.
Lemon vermicelli is made by first boiling the semia (wheat) with a generous amount of salt and then allowing it to cool completely. Squeeze some lemon juice over the cooked Semia along with some mustard and turmeric tempering to finish the recipe. Add some asafoetida and curry leaves to kick the dish up a notch. Lemon Semia adds a zesty and colorful change to everyday breakfast.
Wheat flour (semiya).
Bengal Lentils (16%), Peanut (16%), Coriander (15%), Salt (10%), Citric Acid (INS330) (8%), Urid Lentils, Turmeric, Mustard, Sesame Oil, Fenugreek, Compound Asafoetida.
Energy value / Calories: 1666.7 kJ / 400 kcal
Fat: 0 g
Of which saturated: 0 g
Carbohydrates: 84.4 g
Of which sugars: 0 g
Fiber: 8.9 g
Protein: 11.1 g
Salt: 0.19 g
Sodium: 77.8 mg
Iron: 4.4 mg
This product contains wheat and mustard.
This product is packaged and/or stored in a company that also processes products containing nuts, peanuts, mustard, celery, gluten, sesame, shellfish, soy, sulphite, fish and molluscs. Despite all precautions, it is possible that this product contains traces of these allergens.
Store in a cool and dry place. After opening, transfer contents to an airtight container.