Onion (Allium cepa L) is the second most important horticultural crop worldwide. Archaeologists, botanists, and food historians believe onions originated in central Asia. Other research suggests onions were first grown in Iran and West Pakistan.
Onions are versatile and of excellent quality and value for consumers. They’re also healthy and flavorful. Onions have natural attributes to stay free of food-borne illnesses and keep us healthy at the same time!
The yellow onion is an all-purpose onion.
These onions are crispy and juicy in texture. They are usually firm and heavy. They have golden brown skin and their inner layers are white or yellowish-white. These onions have a fiery flavor and smell. These onions are usually grown and harvested between spring and autumn but because of their high shelf life usually available throughout the year.
The yellow onions are the best option for cooking as well as raw consumption. Due to Their strong flavor, they are used as a primary ingredient of so many food recipes. They are good choices for caramelizing and grilling.
The quality and safety of onions depend on proper storage. Onions should feel firm and dry and stored in a cool, dry, dark, well-ventilated place. They should be kept out of direct sunlight and other heat sources. Do not store onions with potatoes or other produce items that release moisture.