Indian Orange
Fresh Indian Oranges
Onions, scientifically classified as Allium cepa, are one of the most widely cultivated and consumed vegetables worldwide. Belonging to the genus Allium, which also includes garlic, shallots, leeks, and chives, onions are known for their pungent flavor and culinary versatility.
Botanical Characteristics: Onion plants typically feature long, tubular leaves and a bulbous underground stem known as the onion bulb. These bulbs vary in size, shape, and color depending on the onion variety. While most onions have layers of papery skin covering the bulb, some varieties may have a smoother outer layer.
Cultivation: Onions thrive in temperate climates and are cultivated in a variety of regions globally. They are usually grown from seeds, sets (small bulbs), or transplants. Onions require well-drained soil and plenty of sunlight to grow successfully. The bulbs develop underground and are ready for harvest when the leaves begin to yellow and wither.
Premium Quality Indian Onions
- Name - Pusa Red, Panajab Selection, Pusa Ratna, Arka Niketan, Arka Kalyan, Pusa White Onion
- Origin - India
- Color - Red, White, Dark Red
- Size - Minimum 20mm to 70mm Maximum
- Net Weight - 5kg to 50 Kg per Bag
- Packing Type - Strong PP Net Bag , Jut Bag
- Supply - 7 to 10 containers[40ft reefer] weekly
- Export - UAE, USA, GERMANY, UK, MALAYSIA, CHINA, COLOMBO
Varieties: Onions come in numerous varieties, each with its own flavor profile, size, and color. Common types include:
- Yellow Onions: Known for their robust flavor, these onions are widely used in cooking and are excellent for caramelizing.
- White Onions: Mild and slightly sweeter than yellow onions, they are often used in Mexican cuisine and raw preparations.
- Red Onions: Characterized by their vibrant color and slightly milder taste, red onions are popular in salads, sandwiches, and pickled dishes.
- Sweet Onions: Varieties such as Vidalia, Walla Walla, and Maui are renowned for their low sulfur content and sweet flavor, making them ideal for eating raw.
- Shallots: Smaller and milder than regular onions, shallots are favored for their delicate taste and are commonly used in gourmet cooking.
Nutritional Value: Onions are not only prized for their culinary versatility but also for their nutritional benefits. They are low in calories and fat but rich in vitamins, minerals, and antioxidants. Onions are a good source of vitamin C, vitamin B6, folate, potassium, and dietary fiber. Additionally, they contain various phytochemicals, such as quercetin and sulfur compounds, which have been linked to potential health benefits, including anti-inflammatory and antioxidant properties.
Culinary Uses: Onions play a fundamental role in countless recipes, serving as a flavor base or enhancing the taste of dishes across diverse cuisines. They can be chopped, sliced, diced, or minced and used raw in salads, salsas, and sandwiches. Onions are also frequently cooked to add depth and aroma to soups, stews, sauces, stir-fries, and casseroles. Their versatility extends to grilling, roasting, frying, and pickling, offering endless culinary possibilities.
In summary, onions are a staple ingredient in kitchens worldwide, prized for their distinctive flavor, nutritional value, and culinary versatility. Whether raw or cooked, onions are an essential component of countless recipes, enriching dishes with their unique taste and aroma.