ONION

Onion (Allium cepa) is a widely used vegetable and flavoring agent in cuisines around the world. Belonging to the allium family (which also includes garlic and leeks), onions are known for their pungent aroma, sharp taste when raw, and sweetness when cooked.

Key Features:

• Appearance: Round or oval bulb with layers of fleshy scales covered by a papery outer skin.

• Colors: Common types include red, white, and yellow onions.

• Taste: Pungent when raw, becomes sweet and mellow when sautéed or caramelized.

Types of Onions:

• Red Onion: Mild to sharp flavor, often used raw in salads and garnishes.

• White Onion: Crisp and slightly sweeter; great for Mexican dishes.

• Yellow Onion: Most common variety; ideal for cooking due to its rich flavor.

Culinary Uses:

• Used in almost every Indian dish—curries, gravies, pickles, salads, chutneys, and biryanis.

• Forms the flavor base in many cuisines (along with garlic and ginger).

• Can be consumed raw, cooked, fried, roasted, or caramelized.

Health Benefits:

• Rich in antioxidants, especially quercetin.

• Contains sulfur compounds that support heart health and have anti-inflammatory properties.

• Low in calories and supports digestion.

Fun Fact:

India is one of the largest producers and consumers of onions globally.

Onions are more than just a kitchen essential—they are a cornerstone of flavor and tradition in Indian and global cooking.