Origin: China, Egypt, India and U.S.
Aroma: True to type
Flavor: Typical of onion, tangy and spicy
History: Because there is no evidence of onions due to their easily dissolving tissues, scientists can only drawn hypotheses about where they originated. Many archaeoligists believe that they were a staple in ancient diets in central Asia, Iran, and West Pakistan.
Farming and harvesting: This hardy cold season crop reaches maturity when the top starts to yellow and fold over. When the tops are completely brown the onions are pulled from the ground. Sliced and laid to dry, the onions are dehydrated and made into dried pieces.
Culinary Applications: Use these onions to make broths, soups, stews, vegetable dishes, marinades
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