Onions are a staple vegetable in cuisines around the world, valued for their distinctive flavor and versatility in cooking. Belonging to the Allium family, onions come in several varieties including red, yellow, and white, each offering unique taste profiles ranging from sweet to pungent. They can be consumed raw, sautéed, caramelized, pickled, or used as a base ingredient in countless dishes such as curries, soups, sauces, and salads. Onions are rich in antioxidants, vitamin C, and compounds like quercetin, which may offer anti-inflammatory and heart health benefits.
Globally, onions are one of the most widely cultivated vegetables, with major production centers in India, China, the United States, and Egypt. Their long shelf life and adaptability to different climates make them an important crop for both local markets and international trade. Onions are not only essential in household kitchens but also play a crucial role in food processing industries. With their strong demand and year-round availability, onions remain a key agricultural commodity in global food supply chains
