Small Onion (Small Onion) is the bulb of the kiệu plant (Allium chinense), belonging to the Amaryllidaceae family. The bulbs are small and elongated, with white or slightly purplish skin and a characteristic aromatic flavor. They are commonly used for pickling, seasoning, and cooking various dishes.
Characteristic Features
The bulb is small and elongated or egg-shaped, with a slightly pointed tip.
The skin is white, off-white, or slightly purplish depending on the variety and maturity.
The flesh is white, firm, juicy, and consists of thin layered bulb scales.
Fresh bulbs should be firm and intact, without bruising, excessive softness, decay, or visible mold.
The bulb has a characteristic aroma of Allium vegetables and contains natural sulfur compounds that contribute to its distinctive aroma and flavor.
Flavor & Texture
Small onions have a pronounced aroma with a mildly spicy, pungent flavor and a slightly sweet aftertaste. When fresh, the bulbs are crisp, firm, and juicy; after pickling, they retain their crisp texture while developing sour, savory, or sweet notes depending on the recipe.
Uses and Applications
Used to make pickled bulbs, vinegar-pickled products, or sweet pickled products.
Served as a side dish with rice, braised meat, fried dishes, and traditional holiday meals.
Used as a seasoning in stir-fries, braised dishes, and preparations with meat, fish, or seafood.
Sliced or finely chopped to add aroma to sauces and cooked dishes.
Combined with meat, eggs, vegetables, and other ingredients.
Can be used in processed and packaged products such as pickled kiệu.
Nutritionally, small onions provide small amounts of dietary fiber, vitamins, and minerals, while also containing natural sulfur compounds characteristic of Allium vegetables.
