0_Wizard
I love cooking with onions which are close relatives to garlic, leeks, shallots, and chives. Do you like onions?
Its close relatives include the garlic, shallot, leek, chive, and Chinese onion.
chosen_Onion_0
Onion
chosen_topic_0_Onion
Onion
The onion ("Allium cepa" L., from Latin "cepa" "onion"), also known as the bulb onion or common onion, is a vegetable that is the most widely cultivated species of the genus "Allium". Its close relatives include the garlic, shallot, leek, chive, and Chinese onion. This genus also contains several other species variously referred to as onions and cultivated for food, such as the Japanese bunching onion ("Allium fistulosum"), the tree onion ("A." ×"proliferum"), and the Canada onion ("Allium canadense"). The name "wild onion" is applied to a number of "Allium" species, but "A. cepa" is exclusively known from cultivation.
Shallot
The shallot is a type of onion, specifically a botanical variety of the species "Allium cepa". The shallot was formerly classified as a separate species, "A. ascalonicum", a name now considered a synonym of the currently accepted name. Its close relatives include the garlic, leek, chive, and Chinese onion. Shallots probably originated in Central or Southwest Asia, travelling from there to India and the eastern Mediterranean. The name "shallot" comes from Ashkelon, an ancient Canaanite city, where people in classical Greek times believed shallots originated. Indian names for shallots include "kaanda" or "gandana" or "pyaaz" (Hindi, Marathi, Marwari and Punjabi), "gundhun" (Bengali), "cheriya ulli" or "chuvanna ulli" (Malayalam), ଉଲ୍ଲି ପିଆଜ (ulli piaja in Odia), "chinna ullipayi" (Telugu) and "chinna vengayam" (or "sambar vengayam" in the Chennai region) (Tamil).
Garlic
Garlic (scientific name Allium sativum) is a species in the onion genus, "Allium". Its close relatives include the onion, shallot, leek, chive, and "Chinese onion". Garlic is native to Central Asia and northeastern Iran, and has long been a common seasoning worldwide, with a history of several thousand years of human consumption and use. It was known to Ancient Egyptians, and has been used both as a food flavoring and as a traditional medicine. "Allium sativum" is a bulbous plant. It grows up to 1.2 m (4 ft) in height. Its hardiness is USDA Zone 8. It produces hermaphrodite flowers. It is pollinated by bees and other insects.
Israeli cuisine
The Israeli cuisine ( "ha-mitbach ha-yisra’eli") comprises local dishes by people native to Israel and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed. Israeli cuisine has adopted, and continues to adapt, elements of various styles of Jewish cuisine, particularly the Mizrahi, Sephardic and Ashkenazi styles of cooking. It incorporates many foods traditionally eaten in Middle Eastern and Mediterranean cuisines, and foods such as falafel, hummus, msabbha, shakshouka, couscous, and za'atar are now widely popular in Israel.
Filipino cuisine
Filipino cuisine (Filipino: "Lutuing Filipino" or "Pagkaing Filipino") is composed of the cuisines of 135 distinct ethno-linguistic tribes found within the Philippine archipelago, however, majority of mainstream Filipino dishes that compose Filipino cuisine are from the cuisines of the Bikol, Chabakano, Hiligaynon, Ilokano, Kapampangan, Meranaw, Pangasinan, Sebwano (or Bisaya), Tagalog, and Waray ethno-linguistic tribes. The style of cooking and the food associated with it have evolved over many centuries from their Austronesian origins (shared with Malaysian and Indonesian cuisines) to a mixed cuisine of Indian, Chinese, Spanish, and American influences, in line with the major waves of influence that had enriched the cultures of the archipelago, as well as others adapted to indigenous ingredients and the local palate.
Chives
Chives is the common name of Allium schoenoprasum, an edible species of the "Allium" genus. Its close relatives include the garlic, shallot, leek, scallion, and Chinese onion. A perennial plant, it is widespread in nature across much of Europe, Asia, and North America. "A. schoenoprasum" is the only species of "Allium" native to both the New and the Old Worlds. Chives are a commonly used herb and can be found in grocery stores or grown in home gardens. In culinary use, the scapes and the unopened, immature flower buds are diced and used as an ingredient for fish, potatoes, soups, and other dishes.
Pickling
Pickling is the process of preserving or expanding the lifespan of food by either anaerobic fermentation in brine or immersion in vinegar. The resulting food is called a "pickle", or, to prevent ambiguity, prefaced with the adjective "pickled". The pickling procedure will typically affect the food's texture and flavor. In East Asia, vinaigrette (vegetable oil and vinegar) is also used as a pickling medium. Foods that are pickled include meats, fruits, eggs, and vegetables. Another distinguishing characteristic is a pH of 4.6 or lower, which is sufficient to kill most bacteria. Pickling can preserve perishable foods for months.