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Onion
 

Pictured above; Onions

 
 
 
 

Onion, common name for herbaceous biennial plant and its edible bulb of the lily family, native to Asia but cultivated in temperate and subtropical regions throughout the world for thousands of years.

The plant belongs to the lily family, most members of which have an underground storage system, such as a bulb like plants such as the leek, garlic, chive, shallot and the green onion.

Onions are among the world's oldest cultivated plants. They were probably known in India, China, and the Middle East before recorded history. Leading world producers of dry onions include China, India, the United States, Russia, Japan, Turkey and Spain.

Onions are among the hardiest of all garden-vegetable plants and are used widely in cooking. Although they add flavour to such dishes as stews, roasts, soups, and salads, they are actually low in nutrients and are also served as a cooked vegetable.

Onions vary in size, shape, colour, and pungency. Warmer climates produce onions with a milder, sweeter flavour than do other climates.

The plant contains sulphurous, volatile oils that give it a characteristic pungent taste; one component readily dissolves in water to produce sulphuric acid, contact of the vapour to your eyes is what causes tears as you cut the fresh plant.


 
Feature Ingredients
Apple
Bamboo
Cabbage
Chillies
Garlic
Ginger
Grape
Leek
Lemon
Mushroom
Onion
Pear
Soy Sauce
Squash
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Feature Recipes
Bang Bang Chicken
Honey Chilli Chicken
Lemon Chicken
Garlic Chicken
Szechuan Chicken
Beef with Noodles
Chinese Fried Rice
Quick Facts
Chopsticks
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.
 
 
 
 
 

 

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