Organic Onion (Kanda)

Nashik's specific combination of well-drained red soil, moderate rainfall, and distinct seasonal temperature variation produces onions with a characteristic sharpness, dense layering, and excellent storage quality that distinguish them from onions grown in other regions. Maharashtra supplies a significant portion of India's total onion production, with Nashik district being the most important growing area.

Maleic hydrazide is a chemical sprout suppressant sprayed on conventional onion crops in the field before harvest to prevent sprouting during storage. It is absorbed into the outer layers of the onion and is classified as a probable carcinogen in some regulatory frameworks. Prakritii's organic onions are not treated with maleic hydrazide or any other post-harvest chemical.

Chill the onion in the refrigerator for 15–20 minutes before cutting, which slows the release of the volatile sulphur compounds that cause tearing. A sharp knife also reduces tearing by cutting cleanly through cells rather than crushing them and releasing more compound. Cut near an open window or fan to disperse the compounds as they are released.

No. Whole onions should not be refrigerated - the cold and humidity of a refrigerator cause the outer layers to soften, become slimy, and develop mould quickly. Store whole onions at room temperature in a cool, dry, ventilated space. Once cut, store the unused portion in a sealed container in the refrigerator and use within 2–3 days.

Yes. Red onions contain anthocyanins - the purple-red pigment compounds that are potent antioxidants with anti-inflammatory properties not found in white or yellow onions. White onions have a slightly higher quercetin content in some studies. Both are nutritionally valuable; red onions are the better choice for raw consumption where their anthocyanin content is preserved, while white onions are ideal for cooked preparations where colour is irrelevant.