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Recipes All

The Secret Of...ONION

Onion (English)
Pyaz (Hindi)
Vengayam (Tamil)

World’s oldest crop:

The onion is believed to have originated in Asia centuries before 2400 BC.

It is presumed that our predecessors discovered and started eating wild onions very early - long before farming or even writing was invented.

The onion is named after a Latin word meaning large pearl.

The ancient Egyptians worshipped the onion, believing that its spherical shape and concentric rings symbolized eternity.

How it is Grown?

Onions have upright, cylindrical, green leaves attached to the swollen leaf bases that form the bulb below ground.

Onion plants grow to be about two feet high. Onions range in size from less than 1 inch in diameter to more than 4.5 inches in diameter.

The onion is a rugged plant that can withstand some weather at below-freezing temperatures. The warmer temperatures will generate a larger bulb.

Onion comes in three colors: yellow, red, and white. Approximately 88 percent of the onion crop is devoted to yellow onion production, with about 7 percent red onions and 5 percent white onions.

Interesting Facts:

Today, Onions are ranked sixth among the world's leading vegetable crops.

The Greeks used onions to fortify athletes for the Olympic Games.

Do not place onions near potatoes because potatoes give off moisture and produce a gas that causes onions to spoil more quickly.

Sulfuric compounds in onions bring tears to your eyes. To cut down on the crying, chill the onion and cut into the root end of the onion last.

Eat Parsley to get rid of onion breath.

Goodness:

In India as early as the sixth century B.C., the famous medical treatise Charaka - Sanhita celebrates the onion as medicine - a diuretic, good for digestion, the heart, the eyes and the joints.

Vitamins & Minerals:

Onions are rich sources of vitamins A, B, C, G, protein, potassium, magnesium, calcium, folic acid and fiber. Onions are low in sodium and contain no fat.

Antioxidants:

Onions contain quercetin, a flavonoid (one category of antioxidant compounds) and that protects against heart disease, cancer and tumor growth.

Blood Pressure:

Onions contain a variety of other naturally occurring chemicals known as organosulfur compounds that have been linked to lowering blood pressure and cholesterol levels.

Osteoporosis:

Research suggests onion consumption has the potential to decrease the incidences of osteoporosis.

Ulcers:

Consumption of onions may prevent gastric ulcers by scavenging free radicals and by preventing growth of the ulcer-forming microorganism, Helicobacter pylori.

How can you enjoy?

Onions are popular everywhere and are used as both a condiment and a vegetable in almost any savory food.

Serve raw onion slices with kabobs, salads, sandwiches, burgers and subs.

Green onions are great for garnishing and it also adds taste to fried rice and all kinds of soups.

Onion is used in almost all Indian foods – veg/nonveg curries and snacks.

Onion is used in making pickle, raitha and chutneys.

Onion bajji and onion pakoda are easy to make crunchy snacks.

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