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India is known for its wide variety of onions, which are an essential ingredient in Indian cuisine. Onions are versatile vegetables that are commonly used in cooking due to their distinct flavor and ability to enhance the taste of various dishes. Let's explore some of the popular onion varieties, their types, uses, and provide a brief explanation More..
White onions have a white or pale yellow skin and crisp white flesh. They possess a sharp, tangy, and pungent flavor, albeit milder than yellow onions. They are commonly used in Mexican and Latin American cuisines, particularly in dishes like fresh salsas, ceviche, relishes, guacamole, pico de gallo, chutneys, and other recipes that benefit from a milder onion taste. They are also suitable for soups, stir-fries, creamy sauces, and can be used as toppings for pizzas and burgers.
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Scallions, or green onions, are young onions with long green stalks and small white bulbs. They offer a fresh, onion-like flavor, with both the green tops and white parts being edible. Green onions are milder than mature onions and are often used as a garnish in salads, noodle dishes, soups, stir-fries, and as toppings for baked potatoes, tacos, and Asian cuisines. They are also suitable for use in salsas and dips.
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Shallots have a milder, sweeter flavor with a hint of garlic and come in brown, reddish, or gray skin. They are composed of small cloves and are favored in French and Asian cuisine. Shallots enhance the taste of dressings, vinaigrettes, sauces, and gourmet dishes. They can be sauted, roasted, or used raw to add their unique flavor. Commonly used in sambars, rasams, chutneys, and pickles, shallots also serve well when caramelized, used in stir-fries, or roasted with meats.
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Yellow onions have a golden-brown skin and white flesh, offering a strong and pungent flavor. When cooked, they have a slightly sweet and mellow taste. They are versatile and commonly used in caramelizing, sauting, simmering, and roasting. They enhance the flavor of soups, stir-fries, stews, sauces, curries, biryanis, dals, meat dishes, and serve as a base for various recipes. Their robust flavor makes them ideal for savory dishes that require a prominent onion taste.
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Red onions feature a purplish-red skin and reddish flesh, offering a milder and slightly sweeter flavor than yellow onions. They are commonly enjoyed raw in salads, sandwiches, and salsas, as their vibrant color and crisp texture add visual appeal to dishes. Grilling, roasting, or pickling red onions enhances their sweetness and reduces sharpness. They can also be sauted, caramelized, or incorporated into curries, stews, and soups.
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