Onion

Culinary Use

Onions are the first step in countless Himalayan dishes. They are sliced and fried until golden to form the base of curries, or added raw to salads with chillies and lime. Caramelised onions enrich gravies, while pickled onions brighten meals during festivals. In many kitchens, an onion sautéed with garlic and ginger is considered the true beginning of a dish, a base flavour.

Spice Jar - Onion

Locally grown onions, cured and sorted by hand for freshness. Finely ground or dry-slices.

Taste and Aroma

Onions reveal a spectrum: raw, they bite and sting, releasing sharp energy like cold mountain air; cooked slowly, they mellow into deep sweetness, like the warmth of a hearth.

The Origin

The onion family is ancient and global. The bulb onion (Allium cepa) was probably domesticated in West to Central Asia and spread early to Egypt, Mesopotamia and the Mediterranean, where it became a staple crop. Archaeological and textual records show onions on banquet tables, working-sites and as offerings, demonstrating how this humble bulb is threaded through daily life and ceremony across many cultures. Varieties now reflect local tastes: small salad shallots, long-storing storage onions, and green spring onions.

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