Onions are used fresh and in dried form in cooking (in the form of rings, flakes, granulate or ground-roasted in fat). The above-ground, tubular leaves can be used as seasoning or as a replacement for chives.
Practically odourless; however, when processed, they develop a biting odour that brings people to tears. They are mild to hot, fresh and spicy in taste; when dried, they have an aromatic, garlicky smell and a mild taste.
Onion, 2% separating agent: calcium stearate