Tag: Alliums

When an onion is sliced, it releases volatile organosulfur compounds, including propanethial S-oxide, that cause tears and a pungent bite. Fortunately, several simple culinary techniques can effectively remove sulphur from onions, transforming their intense flavor into a much milder, sweeter, and more palatable version.

While a reliable rule of thumb suggests that 3 to 4 small shallots may replace 1 small onion, the precise conversion depends heavily on the specific size and flavor profile of each bulb. Understanding how many shallots equal one onion is crucial for maintaining the intended balance of a recipe.

According to numerous studies, including several meta-analyses, regular consumption of allium vegetables is associated with a lower risk of chronic diseases like cancer and heart disease. Alliums, the family of plants that includes garlic, onions, and leeks, are known to be incredibly healthy to eat due to their rich composition of bioactive compounds.

Historically prized for their medicinal properties, allium vegetables like onions and garlic are now recognized by science for their antioxidant, anti-inflammatory, and antimicrobial benefits. These pungent kitchen staples are more than just a flavor base; they are versatile powerhouses that can significantly boost your overall health.

According to Impossible Foods, all of its products contain soy, a major allergen. Beyond this foundational ingredient, other allergens like wheat appear in specific products, and the entire product line contains alliums. Understanding the full range of potential allergens is crucial for individuals with dietary restrictions or sensitivities.

Over 75% of global cuisine uses alliums—a family of pungent vegetables including onions, garlic, and leeks—as a foundational flavor, but in some dishes, these ingredients take the main stage. In fact, many cuisines feature alliums not just as a supporting flavor, but as the star of the show. This guide explores a range of dishes where alliums are the undeniable main ingredient, offering inspiration for flavorful, allium-centric meals.

Over 175 countries produce onions, a prominent member of the allium family, proving their immense culinary significance. But are alliums edible for humans across the entire genus? The answer is that while all are technically edible, their flavors and palatability differ dramatically.

According to a meta-analysis involving over 500,000 subjects, consuming high levels of allium vegetables is linked to a reduced risk of gastric cancer. While alliums like onions and garlic offer significant health benefits, it is possible for some individuals to experience adverse effects from consuming excessive amounts.

The green onion, also known as a scallion, is often just an immature version of a normal bulb onion, harvested much earlier in its life cycle. This fundamental developmental stage difference is the primary factor that dictates the significant distinctions in their appearance, flavor, and texture, which is the difference between green onion and normal onion.

According to UCLA Health, allium vegetables contain a sugar molecule called fructan that the body does not easily break down. For this reason, many people wonder, do alliums make you gassy? The answer is yes, for some individuals, alliums can indeed lead to uncomfortable gas and bloating due to poor digestion of these specific carbohydrates.