This is the
searchable online international food dictionary with 61,500 terms in 302 languages plus 12,690 plurals.
Just type in the word that you're looking for and press enter or click on search.
There are other types of search; see search help for more information.
The database behind this site was the loving creation of Suzy Oakes, who sadly passed away on 31st July 2011. She will be greatly missed.
A cookbook, featuring Suzy's favourite recipies is now available. People who are interested should contact Mun Flint on firstname.lastname@example.org. Currently, the cost is £12.50 plus postage and packing. All proceeds go to the Suzy Oakes Trust for Mill Road.
| ||pyaz (प्याज)|
Description: Onion. The onion is one of tne of the basics of cuisine across the world, there is probably no country, from northern Canada to the tropics, where onions are not used. They add flavour to countless cooked dishes, bite to a salad, and may be stewed, fried, pickled or eaten raw. Young, they are called spring onions, and have relations in shallots which are sweeter and milder. They are versatile and indispensible stem vegetable which keeps well in a dry cool environment.
|Onions, with thanks to Clark's Quality Fruit and Veg in Cambridge Market||
Latin: Allium cepa
Ethnicity: Indian Subcontinent
Most frequent country: India
Also known as: dungari, erragadda, erulli, ghenda, irulli, kanda, kanda pyaaz, kando, kano, neerulli, payaz, piaj, piao, rata lunu, savola, ullagaddai, ulli, vella gadda, vengayam
See foods and dishes: hara pyaz, pyaz ke beej, ullikadalu