Agricultural and Biological Sciences
8 years ago

Highly pungent Indian onions may revolutionize global culinary preferences.

Food Chemistry
Assessment of bulb pungency level in different Indian cultivars of onion (Allium cepa L.)
Kondiram Dhumal, Sagar Datir, Raj Pandey

Paper Summary

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The study looked at the spiciness levels in different types of Indian onions. They tested three popular varieties and found that the red N-2-4-1 onion was the spiciest, while the other two were milder. They measured the levels of pyruvic acid, sugars, and other compounds in the bulbs to determine their pungency.