Red Onion

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Red onion, also known as Allium cepa, is a widely cultivated vegetable in Indonesia. It is an essential ingredient in Indonesian cuisine and is used in various dishes to add flavor and aroma. Here is a brief description of red onions from Indonesia:



Appearance: Red onions from Indonesia have a distinctive round shape with multiple layers of reddish-purple skin. The inner flesh is white with a tinge of pink or purple.



Size: The size of red onions can vary, ranging from small to medium. The bulbs can be as small as a golf ball or as large as a tennis ball.



Flavor: Red onions are known for their pungent and slightly sweet flavor. When cooked, they mellow out and develop a rich, savory taste.



Culinary Uses: Red onions are a staple ingredient in Indonesian cuisine. They are commonly used in stir-fries, soups, curries, and sambals (Indonesian chili relishes). They can be eaten raw in salads or pickled for longer preservation.



Nutritional Value: Red onions are low in calories and a good source of dietary fiber, vitamin C, and various minerals. They also contain flavonoids and sulfur compounds, which are believed to provide health benefits.



Production: Indonesia is one of the major producers of red onions in Southeast Asia. The country has suitable climatic conditions for onion cultivation, and regions like West Java, Central Java, and East Java are known for their onion farms.

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