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Topic: white onion

Articles

Three dishes of dehydrated onion flakes on slate, white, pink and red side by side, the pink visibly between the two

PRODUCT KNOWLEDGE Jul 1, 2026 21 min read

Pink Onion, Dehydrated: Where It Sits Between White and Red

Pink onion is the third colour in the Mahuva trade and the least understood: a Saurashtra variety with a rose-tinted skin and pale flesh that dries to a product between white and red in colour, flavour and price. Where it comes from, what each cut looks like, how it cooks, who uses it and why, its short season, what it costs, and how to specify it.

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Five small dishes of white onion flakes in a row grading from bright white to pale cream on a slate surface

PRODUCT KNOWLEDGE Apr 15, 2026 21 min read

Dehydrated Onion Colour: Grades, Browning Causes and How to Specify It

Colour is the first thing a buyer sees and the parameter most often argued about, because white means different things to a plant, a buyer and a colour meter. The grades the trade uses, what browns onion in the field, the dryer, the mill and the warehouse, how colour is measured and why methods disagree, red and pink, storage and cooking, and the wording that ends the argument.

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Two bowls side by side, ivory dehydrated white onion flakes and dehydrated red onion flakes with purple skin fragments

PRODUCT KNOWLEDGE Jan 15, 2026 21 min read

White vs Red Dehydrated Onion: Flavour, Colour, Uses and Price Differences

White onion is the mild, pale export standard; red onion is sharper, sweeter, keeps its purple skin fragments in flakes and chopped and costs 10 to 25 percent more. Which colour to specify by product type, how red behaves in each cut and after cooking, price and availability through the year, the five specification lines that differ, pink onion, and blends that get the effect for less.

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