Magic of a vegetable used as a spice|#3 Onion|Uses & Benefits|cure from your kitchen

ONION- A versatile vegetable spice

ABOUT

Onion the staple food of India is basically a vegetable that is widely used as spice.

Onion belongs to the family of garlic as they have the same genus Allium. The scientific name of onion is Allium cepa. Cepa is a Latin word which means onion. It is the most extensively cultivated spice of this genus.

The origin of onion is unknown as the very first type of it; the wild is no more into existence. From ancient records it is found to be used in western and eastern countries like North America, Egypt, China and Persia.

Onion is from a plant having bluish-green leaves and the stem of the plant is found underneath the soil. When the underground stem is surrounded by fleshy layer of leaves in a concentric manner a bulb of onion is formed. The bulbs with time swells and its outer layer become dry and brittle. After that, onion is harvested for use and storage.

Onion is produced in more than 150 countries for domestic use and only some percentage of it is exported. China tops the list among the countries producing highest amount of onions in metric tons. India and United States are in second and third place respectively followed by Egypt, Iran, Turkey, Pakistan and so on.

Onions are found in different varieties. Depending upon size, shape and colour they have been categorised. Yellow or brown onions are very flavourful and mostly used. Red onions are abundantly used in India as raw or cooked. White onion has been traditionally used in Mexican cuisine.

Onions sometimes are harvested before becoming mature to be used as spring onion or shallots.

USES

In India onion is used as a spice to form the base of many gravy dishes. It is also served raw along with everyday meal. Onion chutney and onion pickles are also loved by many Indians. Onion fritters (pyaz pakoras) in the stalls of street food vendor sells out immediately as soon as they are taken out from the oil.

In Chinese cuisine shallots or scallions are vital. Due to their mild flavour they are used in marinades, stuffing and stir fries.

In European cuisine along with bean and cabbage, onion is among the three main vegetables.

Onion is used in salsa, soups and sauces. Onion rings, onion blooms, caramelized onion and French onion soup are very popular in restaurants.

Raw red onion is used in pizza, sandwiches and salads to enhance the flavour of the dish.      

Onion is versatile in taste. It is sharp, spicy, tangy, mild and sweet. These flavour are used to season soups and dishes.

Pickled onion with vinegar is served as side dish with fish and chips in Australian cuisine and with cheeses in European cuisine.

Dehydrated onion in the form of onion powder is used in many dishes when fresh is unavailable.

BENEFITS

Onion along with culinary uses is also used as a medicine. It has plenty of benefits and cures many health aliments.

BROWN ONION

Brown onion has anti-inflammatory and anti-bacterial benefits. It helps in treating bug stings. It’s rich in potassium, vitamin B and many more. It is an immediate cure for fever, common cold, cough, sore throat, etc when consumed along with honey.

RED ONION

Red onion increases the activity of the defensive system that protects us from cancer. It repairs damaged DNA and tissues. It completely detoxifies our body removing all kinds of toxins from different pathways. It improves our immunity and digestive system. It is low in glycemic index compared to brown and white onions which regulates our sugar level. It reduces the risk of laryngeal, gastric and reproductive related cancers and also suppresses tumour growth.

WHITE ONION

White onion has anti-carcinogenic, anti-viral, anti-oxidant, and anti-bacterial properties. It has more fiber and sulphur content with respect to red onion. Along with red onion it is also a good source of vitamin C.

GREEN(SPRING) ONION

Green onion juice is used as a drop to improve eye power. Blood clotting is made faster with green onion. It reduces menstrual cramps. It provides a support to bones and connective tissues in old people. It’s also a treatment for nasal congestion. It’s provides triple protection due to its antiviral, antioxidant and anti-inflammatory property.

SHALLOTS

Shallots are very efficient in killing leukemia cells. It protects and prevents breast, cervical and liver cancer. It has antioxidant, anti fungal and antibacterial properties helps slow down the growth of H.pylori bacteria. It reduces cholesterol level and also helps in weight loss.

Along with all these onions are beneficial in anti ageing, acne, hair problems, eliminating lice and also in preventing tooth decay. Onions have the highest water content and are very good for summers.