Onion

Besides tomatoes and carrots, onions are one of the three most popular vegetables in the world. Allegedly cultivated in China more than 5,000 years ago, the onion is one of the oldest useful and medicinal plants.

Depending on how it is processed, it can taste sweet, pungent or bitter and makes every cook cry. This is due to the sulphur-containing and antiseptically acting amino acids (isoalliin) in the outer layers, which come into contact with the enzyme alliinase during cutting and thus produce the tear-inducing substance propanthiol-S-oxide as a reaction. In nature, this is supposed to keep animals away from onions that are also eager to eat onions.

It is precisely these substances that make the bulb particularly valuable as a medicinal plant. Not only our grandparents gave us onions for fever, sore throats, insect bites and more, but also in modern medicine they find countless applications and are even said to be able to reduce the risk of cancer and cholesterol.

The storage of fresh onions works best in the dark, without a cover, at one or two degrees Celsius and is thus possible for several months.
We use onion in all our bars to round off the unique taste of meat.

Can be found in SNACKIFY Pumpkin Beef >>

Can be found in SNACKIFY Matcha Chicken >>