Onion

Description

Onions are one of the most universally used vegetables in cooking and serve as a foundation ingredient in countless savory dishes across the globe. Scientifically known as Allium cepa, onions belong to the same plant family as garlic, shallots, and leeks. They are cultivated worldwide and have been a part of human diets for thousands of years, prized for their flavor-enhancing properties, nutritional value, and medicinal uses.

Onions come in various types, with the most common being:

• Red onions: Mild, slightly sweet; often used raw in salads, sandwiches, and chutneys.

• White onions: Crisp and sharp; commonly used in Mexican and Middle Eastern cooking.

• Yellow (brown) onions: Pungent and complex; the most versatile for cooking.

• Sweet onions: Less sharp and ideal for caramelizing or eating raw.

• Green onions (spring onions or scallions): Tender stems and bulbs used in stir-fries, soups, and garnishes.

When raw, onions have a sharp, spicy flavor due to sulfur compounds, but when cooked, they transform dramatically—becoming sweet, aromatic, and deeply savory, making them a crucial ingredient for base preparations like gravies, curries, sauces, soups, and stews. They are often the first item sautéed in oil or ghee, providing structure and flavor to dishes.

Nutritionally, onions are:

• Low in calories (about 40 kcal per 100g)

• A good source of vitamin C, which supports immunity

• Rich in antioxidants, particularly quercetin

• High in fiber, especially when eaten raw

• Contain prebiotics, supporting gut health

• Have mild anti-inflammatory and antibacterial properties

Onions are used in several forms: raw, sautéed, fried, roasted, boiled, caramelized, or pickled. In Indian cuisine, onions are essential in dishes like bhuna gravies, dal tadka, curries, kebabs, and pakoras. In French cuisine, they star in French onion soup; in Middle Eastern cooking, they are used in pilafs and grilled meats; and in East Asian recipes, scallions or spring onions are used generously for freshness and color.

Fried onions, both homemade and store-bought, are often used as garnishes in biryani, dal, and kebabs. Onions are also pickled in vinegar or lemon juice and served as accompaniments in meals.

They are indispensable in street foods, sandwiches, burgers, and wraps, providing crunch and a flavor contrast. Onion rings and onion bhajis are globally loved snacks.

While onions are generally safe and healthy, some people may experience gas, bloating, or tears when chopping due to sulfuric acid compounds released into the air. Using a sharp knife, refrigerating the onion before slicing, or soaking it in water can reduce this effect.

From a storage standpoint:

• Whole onions should be kept in a cool, dry, and ventilated area, not in the refrigerator, as moisture can lead to mold.

• Cut onions should be stored in sealed containers in the fridge and used within a few days.

• Green onions can be stored in water or wrapped in a damp cloth and refrigerated.

Culturally, onions have a long history—used by ancient Egyptians, Greeks, and Indians—not just in cooking, but also in medicine and rituals. In some traditions, onions are believed to ward off evil spirits or absorb negative energy.

Economically, onions are considered a sensitive commodity in many countries. In regions like India, onion price fluctuations are so impactful they are politically significant, leading to export bans or subsidies during shortage seasons.

To summarize, onions are more than just a vegetable—they are flavor builders, nutritional powerhouses, and cultural staples. Whether raw and zesty in a salad or slow-cooked into a rich curry base, the humble onion is a kitchen essential that delivers depth, sweetness, and soul to any dish.

Quantity is 10kg