Onion

Onion (Allium cepa) is native to western Asia, and is now cultivated in Egypt, Japan, North America, South America, France and Mexico. Onion is an indispensable ingredient in most cooking recipes. There are many types of onions, and based on their origins, they vary in size, colour and flavour. Onion is a member of the lily family, and it is the bulb of the onion that is processed into flakes, granules and powder. The colour varies from white to red to purple, the shape from spherical to almost conical, and the diameter at the largest point from 10mm (1/2in) to 8cm (3in) or more. The aroma and pungency can vary from mild to very pungent, but only once the onion is cut or chopped and the enzyme “allinase”is released. Onion contains protein, sugars, cellulose, minerals, a fixed oil, an essential oil and over 80 per cent water.