Edible alliums of all sorts – onion, garlic, shallots, leek and chives are extensively used in making pickles and chutneys or are used as grilled, fried, dehydrated, baked, boiled, sautéed or braised.

The tanginess of onions makes them the chef’s choice for highly flavoured foods. Onions have always been known for their curative powers in epidemics as well as a preventive medicine for diseases. They were consumed by ancient monarchs to cure their colds and to treat their external warts. Onions are still widely used in Arab countries for better scalp and as a remedy for hair loss.

In the kitchen, they have staple food in most Asian countries as fried, roasted and added to potatoes. The bulbs are rich in sulphates, making them notorious for the tears they give and famous for their antibacterial properties. Red onions have a biting flavour due to their sulphur compounds. They are especially good at lowering cholesterol, combating inflammatory problems and reducing triglycerides.