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Onion
An onion is a round, multi-layered vegetable from the genus Allium with a pungent smell and taste due to sulfur compounds. It has an outer papery skin and white, fleshy layers inside, and can be found in various colours like white, yellow, or red. Onions are used globally in cooking and have been for centuries, but the bulb also has other potential uses.
Botanical Description
Plant type: A biennial herbaceous plant, usually grown as an annual.
Bulb: A round or slightly flattened bulb made of concentric, fleshy layers (leaf bases). It is protected by a dry, papery outer layer.
Leaves: Long, hollow, and tubular, which form the green part of the plant.
Roots: A fibrous root system grows from the base of the bulb.
Culinary and Sensory Characteristics
Flavour and smell: Pungent, sharp, or mild depending on the variety and season.
Colour: Can be white, yellow, or red on the outside, with white or purplish layers inside.
Uses: Used raw or cooked in many dishes like soups, stews, salads, and roasts to add flavour. They can be baked, boiled, fried, or sautéed.
Tearing: The strong smell and taste are caused by sulfur-rich oils released when the onion is cut, which can cause eyes to water.
Culinary Uses
Toor dal's versatility and mild flavour make it a key ingredient in many dishes.
Soups and curries: It is the primary ingredient for classic Indian dishes like dal tadka, dal fry and sambar.
Side dishes: It can be cooked and served with rice or Indian flatbreads.
Snacks: It is also used to make Savory snacks, such as paruppu vada.
Sweets: In some regional cuisines, Toor dal is used as a filling for sweet flatbreads like puran poli.
Important Considerations
Variations: Specifications can vary between manufacturers and grades.
Milling: The milling degree (single or double polished) is also a specification.
Packaging: Packaging options, such as BOPP, jute, or PP bags, are also specified by suppliers
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