Meet the onion as we know it in every day life.It is also a mian agro product from this company.

The humble yellow onion, or its more exuberant red cousin:

Scientific Name(s):- Onion: Allium cepa; shallot: Allium ascalonicum Comman Names:- Comman onion and gardenonion. In some cultures; onion and garlic similar names. Basal (Arabic), pianj (Bangali), kesunni (Burmese), ui (Dutch), pias (Farsi), oignon (French), zwiebel (German), batzol (Hebrew), piaz (Hindi), cipolla (Italian),atasuki(Japanese), khtimslek (Khmer), ulli (Malayalam), cebola (Portuguese), luk (Russian), cebolla(Spanish), lok (Swedish), vengayam (Tamil). Properties:- Onions are mild or pungent depending upon the variety. Onions do not give any flavor until they are cut or bruised. These actions cause an enzymatic action and ive rise to a mixture of sulfides. The regular white or yellow onions have a strong, pungent and penetrating odor when raw but become sweet when cooked. The red onions are pleasant and sweet. Chemical Components:- Regular onions contain 0.01% to 0.015% essential oil that has a dark brown color. They consist mainly of sulfur compounds, such as d-n-propyl disulfide, methyl-n-propyl, disulfide, vinyl sulfide and thiols. The flavor contributing chemicals are methyl propyl disulfide, methyl propyl trisulfide and dipropyl trisulfide that are released through enzymatic action when the cells are damaged.