Our Onions are dry and solid all over with no soft spots or sprouts as well as the onion skins are shiny and tight around the neck.

COLOURS                 :           BROWN / YELLOW / WHITE / RED

 

SIZES                         :           50 – 70, 70 – 90, & 90 +

PACKING                  :           20 / 38 KGS / NET BAGS ON PALLETS  X  40’ FT FCL

Onions are generally divided into two categories: Sweet and Storage. Availability of most sweet onions is short-lived, whereas storage onions are usually available year round.

Storage onions come in yellow, red, and white, with yellow the most common by a large margin. Storage onions are more pungent than sweet onions and have lower water and sugar content, which makes them the ideal choice for savory dishes that require long cooking times or intense flavors. These attributes, together with multiple layers of husk and generally thinner necks, allow them to be stored for long periods.

Large onions are best for slicing in salads and sandwiches and a better choice for peeling or chopping. Small to medium onions are best for recipes such as stews where they are used whole or cut into wedges.

Onion Sizes are available from 20.mm to 60.mm above. Our Onion sizes available 45 mm and above for Gulf & European Countries.

Store onions in an open space that's cool and dry, away from bright light, which can make them bitter. Do not store onions under the sink or anywhere that may be damp. Keep them away from potatoes, which give off moisture as well as ethylene gas which can cause onions to spoil quickly. Cut onions should be wrapped tightly in plastic and refrigerated for no more than two or three days. Cooked onions can be refrigerated for up to 5 days in tightly covered glass or plastic containers. Do not store cooked onions in metal containers because they will become discolored.

Crying in the Kitchen

Onions make you cry because of the reaction of enzymes to the air as you slice or chop them. Here are a few tips that may terminate the tears.

• Chill the onions. The enzymes in onions don't react to the air as quickly when they're cold.

   

• Use a sharp knife, lessening the amount of enzymes exposed to air.

   

• Contact lenses also work well. Burning a candle near the cutting board works for some people.

   

Cutting the Odor

To remove onion odor from your hands, try sprinkling salt on your palms and then rubbing them together under running water To rid yourself of onion breath, try eating an apple or chewing on fresh parsley, citrus peel, or roasted coffee beans.