Onion

I. General Information

A. Scientific Name:

Allium cepa

B. Alternative Names:

Bulb Onion

C. Pronunciation:

uhn-yuhn

II. Sourcing and Origin

A. Source:

The bulb of a plant.

B. Geographic Origin:

Central Asia, with historical cultivation traced back over 5,000 years.

C. Method of Processing:

Raw, cooked, dehydrated flakes, powdered, or minced.

III. Properties and Uses

A. Physical Properties:

A layered, spherical, or elongated bulb with a papery outer skin. It has a pungent aroma and a sharp, sweet, or savory flavor depending on the variety and preparation.

B. Chemical Composition:

Contains sulfur compounds (responsible for its characteristic aroma and eye irritation), flavonoids, and essential oils.

C. Primary Uses:

Culinary, as a flavor enhancer and aromatic vegetable.

In Food: A foundational ingredient in many cuisines, used as a flavor base for soups, stews, curries, and stir-fries.

In Skincare/Cosmetics: Used in some products for its antioxidant properties, though less common.

In Other Products: N/A

D. Key Benefits:

Adds a rich depth of flavor and is a good source of antioxidants.

IV. Safety and Considerations

A. Potential Allergies:

Rare, but can cause contact dermatitis or allergic reactions in some people.

B. Best Practices for Use:

Store in a cool, dry, and well-ventilated area to prevent sprouting or rotting.

C. Special Precautions:

The sulfur compounds can cause eyes to water when cut.

V. Fun & Educational Facts

A. Historical Context:

In ancient Egypt, onions were revered and considered a symbol of eternal life due to their concentric rings.

B. Did You Know?

Cutting an onion releases an enzyme that converts sulfur compounds into a gas that irritates the eyes, causing tears.

C. DIY Recipe Idea:

French Onion Soup, Caramelized Onions, Onion Rings