Onions

An Introduction to Onions

Onion, one of the most widely used vegetables of the world, is a root vegetable used as a seasoning in fresh and dry forms.

This underground bulb is known for its distinct/pungent flavor and aroma.

It is an inseparable element of almost every meat dish. But its use is not only confined to the non-vegetarian items, it also mixes well with various vegetables.

Needless to explain its utility in preparing the soup, stew, stir-fry, salad and sauce.

Today, onions are used in a variety of dishes and rank sixth among the world's leading vegetable crops.

For the past five thousand years, this root vegetable is used in one form or another by humans.

In the general sense, the word 'onion' can be used for any plant in the genus Allium, but used without

qualifiers usually means Allium cepa, which is also known by the names of 'garden onion' or 'bulb' onion and 'shallot'.

Onions are classified in two categories viz. green ("scallions") and dry onions. It is believed that this plant has been originated in Asia.

It contains protein, sugars, cellulose, minerals, a fixed oil, an essential oil and over 80 per cent water.

Onion  in Different Languages

• French: Oignon
• German: Zwiebel
• Italian: Cipolla
• Spanish: Cebolla
• Arabic: Basal
• Chinese: Choong
• Indian: Palandu, Pe(e)az, Piaz, Pyaz
• Indonesian: Bawang Merah, Daun Bawang (Spring Onion)
• Japanese: Naganegi (Spring Onion), Negi, Nira (Chive), Rakkyo (Chinese Onion), Tamanegi
• Malay: Bawang Merah, Daun Bawang (Spring Onion)
• Tamil: Vungium, Vunguim
• Thai: Hua Horm, Ton Horm (Spring Onion).