onion (प्याज)
About onion (प्याज)
Onions, known locally as 'Pyaz' or 'Pyaaz' in Nepal, are a staple in Nepali cuisine. They are an essential ingredient, forming the aromatic base for many curries, stews, and lentil dishes. From the simple daily dal-bhat-tarkari (lentil soup, rice and vegetable curry) to elaborate festive dishes, onions are almost always present. They not only add flavor but also body to the dishes. They are also used in pickles, chutneys and in some regions are consumed raw. The availability of onions throughout the year is crucial for Nepali households and the agriculture sector.
Nutritional info
These are the major micro nutrients found in onion
Seasonality
Onions are grown in Nepal throughout the year, with different varieties being planted at different times. However, the main harvesting seasons are generally: * **Spring (February-May):** This is a major harvesting period for many varieties of onions. * **Autumn (September-November):** Another significant harvesting season, especially for onions intended for storage. While onions are harvested seasonally, availability is often maintained throughout the year through storage and staggered planting schedules.
History
The history of onions in Nepal is not precisely documented, but they have been cultivated in the Indian subcontinent for thousands of years and likely arrived in Nepal through trade and agricultural practices. It's safe to assume that onions have been cultivated in Nepal for centuries, if not millennia. Their hardy nature and ease of cultivation have made them a favored crop for farmers throughout the country, from the terai plains to the hills and mountains, with different varieties adapted to different regions. Onions have become integral to the local Nepali cuisine and are now deeply ingrained into the nation's culinary heritage.