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Onions, also known as Pyaaz or Kaanda, are nature's own flavor foundation that enhances countless dishes. They are light red in color. They are bulbous in shape with an average of 5.5-7cm diameter and have tightly attached skin layers. Our onions are firm, layered, and packed with robust flavor and essential nutrients. Rich in antioxidants, vitamins, and beneficial sulfur compounds, these kitchen staples are perfect for sautéing, caramelizing, roasting, or adding raw to salads and sandwiches. Low in calories but high in flavor and bioactive compounds, onions support heart health, provide anti-inflammatory benefits, and may help with immune function. Add these fundamental vegetables to your culinary creations for a depth of flavor that transforms simple ingredients into memorable meals. Order now and experience the goodness of our, carefully selected onions – nature's own aromatic flavor powerhouse.
- Sourced from partner farms
- Checked for maturity, size, shape, and color
- Onions with blemishes, sprouts, skin-outs, doubles, and inappropriate sizes are rejected
Storage tips for onion to maintain freshness:
- Room Temperature: Whole onions can be kept in a cool, dry, well-ventilated place at room temperature for 1-2 months.
- Refrigeration: Store cut onions in airtight containers in the refrigerator for up to 7-10 days.
- Proper Ventilation: For long-term storage, keep in mesh bags or open baskets, not plastic bags.
- Freshness Test: Firm texture, dry papery skin, and absence of sprouts indicate perfect freshness.
- Freezing: Chopped onions can be frozen for up to 8 months in airtight containers.
- Calories: 40
- Carbohydrates: 9.34g
- Dietary Fiber: 1.7g
- Protein: 1.1g
- Fat: 0.1g
- Water: 89.1g
- Vitamin C: 7.4mg
- Vitamin B6: 0.12mg
- Folate: 19μg
- Vitamin B1: 0.046mg
- Vitamin K: 0.4μg
- Vitamin E: 0.02mg
- Potassium: 146mg
- Calcium: 23mg
- Magnesium: 10mg
- Phosphorus: 29mg
- Iron: 0.21mg
- Zinc: 0.17mg
10 health benefits of onion:
Meet your lifestyle needs with us
How to make vinegar onion?
Peel and slice small onions, then soak them in a mixture of vinegar, salt, sugar, and water for a few hours. This pickled onion pairs well with salads and Indian meals.
How to extract onion juice?
Grate or blend an onion, then strain the pulp using a fine sieve or cheesecloth to extract the juice. Onion juice is commonly used for hair growth and skincare.
How to cook onion pakoda?
Mix sliced onions with gram flour, rice flour, spices, and water to form a thick batter. Deep-fry small portions until golden brown and crispy. Serve hot with chutney or tea.
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