Red Onion Nashik

Nashik district in Maharashtra is the undisputed onion capital of India, producing the majority of the country's red onion supply and the majority of its onion exports. Nashik red onions are celebrated internationally for their deep purple-red layers, pungent aroma, sharp flavour, and exceptional storage quality that allows them to be stored for months without spoilage — a characteristic that distinguishes them from onions grown in other regions. The distinctive sharpness of Nashik onions comes from a high concentration of pyruvic acid, the compound responsible for the tear-producing properties of onion cutting. This same compound, along with quercetin, thiosulfinates, and organosulphur compounds, gives onions their powerful anti-inflammatory, antibacterial, and cholesterol-lowering properties. Red onions, in particular, contain large amounts of quercetin in their coloured outer layers — consumption raw in salads maximises quercetin intake. Nashik onions are indispensable in Indian cooking — used as a base for virtually every sabzi, biryani, curry, and gravy. They are also eaten raw with lemon and salt as a side. Store in a cool, dry, ventilated place for up to 3 weeks. Keep separate from potatoes. Origin: Nashik, Maharashtra.