Onions are used as an ingredient in various culinary products for thousands of years, all over the world. World onion production is steadily growing so that onions are one of the most commonly grown vegetables after tomatoes.
There are several varieties of onions:
Each variety has its own aroma, unique – from intense to light. Onions can be consumed raw, boiled, fried, dried, or baked. It is usually used for its aroma in salads and mixed in various dishes.
The Onion is part of the liliaceae family, the same family as garlic, leek, chives, salad. There are over 600 varieties of onions that are found all over the world.
The onion is characterized by its rich content of thiosulphonates, sulphides, sulfoxides and other odoriferous compounds. Cysteine sulphoxides are the main responsible for onion flavor and the production of compounds that lead to eye irritation and tearing.
The thiosulfates has antimicrobial properties. Onions are effective against many bacteria such as Bacillus subtilis, Salmonella and E. coli. Onions, however, do not have the same intensity as garlic, because onion contains only a quarter of the sulfur compounds that are part of the garlic composition.
Onions – Health Benefits
Ancient writings attest that onions have been used since 4000 BC, as a treatment for many diseases.
In World War II, onion pulp vapors were used to relieve pain and hurry wound healing.