Zwiebel rot / Onions Red 1kg

Red onion is called lal pyaz in Hindi and pyaaz in Urdu, and is sold in Germany as rote Zwiebel. It has a thin purple-red skin over white flesh streaked with purple rings, and a sharper, more pungent bite than yellow onion when raw, mellowing into a sweeter flavour once cooked.

In Indian kitchens it goes into the base masala for curries and dals, into salads (kachumber) and raitas where it is eaten raw, and into biryani where thin slices are deep-fried into crisp birista. It also works well in German dishes such as Zwiebelkuchen or simply sliced into a salad.

How to use

• Peel off the papery outer skin before cutting.
• For raw use, slice thinly and rinse briefly in cold water to soften the sharpness.
• Store in a cool, dry, well-ventilated place, not in the fridge; whole onions keep for several weeks.