FLAKES · 8-20 MM
Red Onion Flakes (Kibbled)
Pink-red dried pieces with a sharper flavour profile - preferred where colour should be visible in the final dish.
View details for red onion flakes (kibbled)Category · Dehydrated red onion
Dehydrated red onions
Red onions bring more pungency and a slightly sweet note - and the reddish skin stays visible after drying. In India they are the everyday onion; in Europe they are chosen where recipes need character: ethnic food, marinades, chutneys, snack toppings, curry blends.
Processed like our white onions: BRC-certified partner plants in Mahuva, moisture ≤ 6 %, no additives, lab report per lot.
Pink onions: milder than red, stronger than white - available on request in all five cut sizes.
- Sourced from BRC-certified units
- NABL-accredited lab testing
- Low minimums · LCL welcome
- Lab report per lot
Cut sizes
Dehydrated Red Onion Cut Sizes, To Scale
Same onion, same line, same lab report - five particle sizes, and the burgundy skin flecks carry through every one. Pick by visibility and rehydration speed.
Drawn to relative scale. The larger the cut, the more visible the onion in the finished product; the finer the cut, the faster it rehydrates.
Products
Five Cut Sizes of Dehydrated Red Onion
Red onion in the same five cuts as white. Colour and pungency carry through every one of them; specify a colour range rather than a fixed shade.
CHOPPED · 3-5 MM
Red Onion Chopped
Red onion pieces for ethnic cuisine ranges, chutneys, curry bases and dry mixes.
View details for red onion chopped
MINCED · 1-3 MM
Red Onion Minced
Fine cut combining red onion colour with quick rehydration for pastes and sauces.
View details for red onion minced
GRANULES · 0.5-1 MM
Red Onion Granules
Free-flowing granules for blends where red onion character is specified.
View details for red onion granules
POWDER · 100 MESH
Red Onion Powder
Fine red onion powder for seasonings, snack coatings and ready-mix formulations.
View details for red onion powder
CUSTOM · 8-20 MM TO 100 MESH
Need a custom mesh or cut?
We run every cut from 8-20 mm flakes down to 100 mesh powder, and match granulation to your specification at order stage.
Ask us5
Cut sizes
Flakes to powder
6%
Moisture, max
Tested per lot
12
Months shelf life
Unopened, cool and dry
0
Additives
No SO2, no preservatives
Why red
Where Red Onion Wins
Red onion carries more sulphur compounds and a layer of skin pigment - which is exactly what some recipes are missing.
Visible identity
Burgundy flecks on a bowl, a flatbread or a snack say "onion" before the first bite.
Flavour depth
Curry bases, chutneys, sambals and pickles built on red onion taste authentic; white reads flat in these recipes.
A sweet note
A mild sweetness balances the pungency - useful in dressings and relishes.
Specify a colour range
Pigment depth varies naturally by variety and season - a range holds lot after lot; a fixed shade does not.
Choosing
Choosing the Right Onion Cut Size
The larger the cut, the more visible the burgundy skin flecks in the end product - the finer, the faster the rehydration (flakes 15-20 min, powder instant). The color carries through all five sizes; so does the stronger flavor. Unsure? We'll send samples of two or three cuts for direct comparison.
The product
What Is Dehydrated Red Onion?
What the range is, where it comes from and what it means for your specification.
Dehydrated red onion is red onion sliced, dried on a belt dryer to about 6 % moisture and then sieved, broken or milled into one of five size bands: flakes of 8-20 mm, chopped 3-5 mm, minced 1-3 mm, granules 0.5-1 mm and powder of 80-100 mesh. Nothing is added: the flavour is the onion's own sulphur compounds and sugars, sharper and slightly sweeter than white, and the colour is pale pink flesh flecked with burgundy skin. The pigment sits in the skin, so the coarse cuts show it as flecks and the fine cuts as a lilac-pink tone.
Buyers specify dehydrated red onion where the onion should be tasted and seen: curry bases, chutneys, sambals and pickles, snack and flatbread toppings, marinades and dressings. White onion reads flat in those recipes. Colour depth varies by variety and season, which is why a specification should carry a colour range rather than a fixed shade.
Overview
Dehydrated Red Onion: Product Overview
KlarHarvest dehydrated red onion comes from red onions grown in the Mahuva belt of Gujarat, harvested from March to May and dried within the season at BRCGS-certified plants. Every cut is sieved to its band, dried to 6 % moisture or less, colour-sorted and packed with nothing added: no sulphites, no preservatives, no colour, no anti-caking agent unless you specify one for granules or powder. Each lot is tested by an NABL-accredited laboratory before it is loaded, and the report travels with the goods.
We are a merchant exporter, not a plant: we select the unit, specify the lot, have it filled and sealed inside the certified plant, and ship it under our own label from Pipavav port. That is why dehydrated red onion from KlarHarvest can be ordered from a single pallet, mixed across cuts or with white onion on the same pallet, and quoted with the full document set inside one business day. Pink onion is dried on request in the same five cuts.
Manufacturing process
How Dehydrated Red Onion Is Made
Eight steps from a cured bulb to a sealed, lot-coded bag. Where a defect can enter the product, the step says so.
Intake and curing
Red onions from the Mahuva belt, lifted between March and May, arrive cured, are graded by size and stored with air moving through the heap. Roughly 8-9 kg of them become 1 kg of dehydrated red onion.
Peeling for colour
Tops and roots are cut and the loose papery skin removed, but the pigmented inner skin stays on - it is the burgundy in the finished product.
Washing and picking
Chlorinated wash water, then a picking belt for bruised and off-colour bulbs.
Slicing
The slicer sets the thickness for the cut; no sulphite dip, no colour added at any point.
A gentler dryer curve
Red onion browns more easily than white, so the multi-stage belt dryer runs a milder temperature profile, still reaching 5-6 % moisture.
Sizing
Cooled slices are sieved into flakes or milled into chopped, minced, granules and powder; optical sorters take out browned pieces, magnets and sifters run ahead of packing.
Steam treatment for Low and Extra Low tiers
A validated steam step and a second drying for the lower-count tiers; Standard tier skips it.
Metal check and release
Every bag is metal-detected, sealed with lot code and QR, and held until the laboratory report - with the colour reading - is issued and you have released the lot.
Data sheet
Dehydrated Red Onion Specification
The five cuts of dehydrated red onion share one quality line - moisture ≤ 6 %, foreign matter ≤ 1 %, ash ≤ 4 %, no additives, HS code 0712 20 - and differ in size, rehydration and how they stow. Each product page carries the full table.
| Cut | Size | Rehydration | 20 ft container (est.) | Packing | Typical use |
|---|---|---|---|---|---|
| Flakes (kibbled) | 8-20 mm | 15-20 min | ~9-10 t | 10-14 or 20/25 kg bags | Toppings, ethnic dishes, chutneys |
| Chopped | 3-5 mm | 10-15 min | ~10-12 t | 20/25 kg bags | Curry sauces, sambals, pickles |
| Minced | 1-3 mm | 5-10 min | ~11-13 t | 20/25 kg bags | Spice blends, meat products, dips |
| Granules | 0.5-1 mm | 3-5 min | ~12-13 t | 25 kg bags | Curry and tandoori blends, rubs, bouillons |
| Powder | 80-100 mesh | instant | ~12-13 t | 25 kg bags | Curry bases, marinades, snack seasoning |
Grading
Dehydrated Red Onion Grading
Colour as a measured value and defects as a count per 100 g - the two things a grade actually means.
Colour depth is the reason a buyer specifies dehydrated red onion, and it varies by variety and season, so we quote it as a grade with a measured value, not an adjective. The bands below apply to every cut; the lot you receive carries its L* reading and defect counts on the certificate of analysis.
-
Deep red
dark red · A grade
L*58-64
Dense burgundy skin flecks on pale flesh, even through the lot
Deep-pigment varieties, fresh-crop lots March to May
-
Red
standard red
L*64-70
Clear burgundy flecks, pale pink flesh, uniform
Most export lots in season; the usual specification
-
Light red
pink
L*70-76
Sparse flecks, flesh reads pink rather than red
Light-skinned varieties or late-season lots; specify if wanted
-
Faded
L*76-82
Brownish flecks, dull flesh
Over-dried or old stock; not offered for export
Not exported
Defect limits · per 100 g on the sorted product
- 5-30 by cutScorched pieces
- 2-8 by cutSkin fragments, loose
- 1-3Root and top pieces
- ≤ 0.5 %White admixture, by weight
Your specification for dehydrated red onion can set tighter limits; they are agreed at order stage and confirmed on the certificate of analysis.
Applications
Dehydrated Red Onion Applications and Industries Served
The uses this cut is specified for most often. Tell us yours and we will say whether it is the right one.
Curry bases, sambals and ethnic ready meals
Red onion cuts bring the sweetness and colour of fried red onion to curry bases, sambals and meal kits without the frying.
Chutneys, pickles and relishes
Flakes and chopped red onion hold their shape and pink-red hue in vinegar, oil and lime preparations.
Snack, bowl and flatbread toppings
Red flakes show on rice bowls, naan and snack mixes; granules and powder season the coating.
Marinades, dressings and dips
Minced red onion and powder disperse in yoghurt, oil and brine and flavour tandoori marinades and dips evenly.
Spice blends, rubs and bouillons
Granules and powder carry a warmer colour than white into curry powders, barbecue rubs and bouillon pastes.
Meat and sausage products with colour
The minced cut spreads through kofta, kebab and sausage mince and leaves visible red flecks in the product.
Packaging & export
Packaging and Export Logistics for Dehydrated Red Onion
Dehydrated red onion packs like white and stows like white: the bag and the pallet are the same across the five cuts, and only the container load moves with the density of the cut.
25kg
Per bag
Laminated kraft, double PE liner
32
Bags per Europallet
800 kg net, 4 x 8 pattern
10
Pallets per 20 ft
9-10 t net, single height
21-23t
Per 40 ft high cube
About 22 pallets
How a lot ships
From Sealed Bag to Your Port
Bag, pallet, container, protection, route and documents - the things a packing instruction has to say.
- Bag 20 or 25 kg laminated kraft paper bags with a double polyethylene liner, heat-sealed; 10-14 kg bags for flakes; plain or printed with your label.
- Pallet 32 bags for flakes and chopped, 36 for minced, 40 for granules and powder - 800 to 1,000 kg net on a Europallet, stretch-wrapped with a top sheet; industrial and GMA pallets on request.
- Container 10-12 pallets in a 20 ft container, 9-13 t net by cut; 21-26 t in a 40 ft high cube. Single height, never double-stacked.
- Protection Kraft dunnage on the walls, top sheets on every pallet, desiccant bags for cold-weather ports, and the box inspected in daylight before loading.
- Mixed pallets and LCL From one pallet, and red and white cuts share it freely - powder and granules at the bottom, flakes on top. LCL sails on the same corridor in consolidated containers.
- Route and transit Sealed under customs self-sealing at our premises, trucked 90 minutes to Pipavav. About two weeks to the Gulf and Southeast Asia, four to five weeks to North Europe and the US east coast.
- Documents Commercial invoice, packing list, certificate of origin, phytosanitary certificate, certificate of analysis, health certificate where required, bill of lading - drafts for your review before the vessel sails.
Export markets
Dehydrated Red Onion Export Markets
The same lot, a different document set. Where our containers go and what each destination asks for.
Gulf states
The natural market for dehydrated red onion, where the red bulb is the everyday onion: halal certification on request, Arabic labelling for retail packs, two weeks from Pipavav. Jebel Ali and Dammam.
Exporting to the GulfUnited Kingdom
The curry-sauce and ethnic-food trade buys red onion in every cut; UK Global Tariff line 0712 20 00, IPAFFS pre-notification where it applies. Felixstowe and Southampton.
Exporting to the UKGermany and the EU
Customs code 0712 20 00, residue limits per Regulation 396/2005, IFS and BRCGS supplier-approval questions answered with documents. Hamburg, Rotterdam, Antwerp.
Exporting to GermanyUnited States and Canada
FDA-registered source plant, prior notice filed by us, and the certificate of analysis for the importer's FSVP file. New York, Savannah, Montreal.
Exporting to the USA and CanadaSoutheast Asia
Singapore, Malaysia and Vietnam on the same corridor, for sambals, curry pastes and instant meals.
Exporting to Southeast AsiaOther markets
Tell us the port; the quotation for dehydrated red onion states the document set and the lead time to it.
Ask about your marketQuality
Quality and Certifications for Dehydrated Red Onion
What is certified, what is tested, and what is still in process - stated as it is today.
BRC-certified source plants
Every lot of dehydrated red onion is filled and sealed inside a BRCGS-certified plant in Mahuva; nothing is opened or repacked outside it.
Accredited laboratory report per lot
Pesticides to EU Regulation 396/2005, microbiology, heavy metals, physical values and the colour reading, tested by an NABL-accredited laboratory before loading; the report is with you before the container.
No additives
No sulphites, no preservatives and no added colour - the red is the onion's own skin. An anti-caking agent only on request for granules and powder, and then declared.
Traceability
Lot code and QR on every bag, linking to the plant, the harvest window and that lot's laboratory report.
Registrations
FSSAI licence and APEDA registration in process; numbers are published on this page the day they are issued.
Why KlarHarvest
Why Buy Dehydrated Red Onion from KlarHarvest
Six things you can check before the first order, not after.
A complete quote in one business day
Specification, colour band, price, freight and lead time for dehydrated red onion in one document.
From one pallet
A pallet of red cuts, or red and white together, is an ordinary order here; LCL welcome.
Price locked at order
Raw-material price fixed with the plant the day you confirm - the reason a quote is valid 7-10 days and not padded.
The report before loading
The certificate of analysis, colour reading included, exists before the container is stuffed; the box waits for your release.
Loading video and tracking
Your bags on video going into the container, the seal number, the box followed to your port.
A client portal per order
Status, photos, videos and every document behind one link.
FAQ
Dehydrated Red Onion - Frequently Asked Questions
What buyers ask about this range before the first order. Anything not covered here, send us the question - you have an answer within one business day.
Will the red colour survive cooking?
The burgundy skin flecks stay visible after rehydration; long wet cooking mutes the colour but does not remove it. Powder tints a pale product with a warm tan-to-rose cast.
Is dehydrated red onion stronger than white?
Yes - more pungency and aroma, with a slightly sweet note. It is the variety to specify when the onion should be tasted and seen.
Which colour grade do you supply by default?
Standard red (L* 64-70) unless your specification asks for deep red. Specify a range rather than a shade; the lot reading is on the certificate of analysis.
Which cut of dehydrated red onion should I specify?
Flakes for toppings and visible pieces, chopped for curry bases and pickles, minced for blends and meat products, granules for dosing lines, powder for curry bases and seasonings. Samples of two or three cuts on request.
What is the minimum order?
One pallet - 800 to 1,000 kg depending on the cut - as LCL or as part of a mixed pallet with other cuts or with white onion.
Is pink onion available dehydrated?
Yes, on request, in all five cuts with minimum quantities - milder than red, stronger than white, dried at the same plants.
Can I get a custom size band?
Yes. Send your target sieve specification and we quote against it; the band is agreed at order stage and confirmed on the COA.
Does dehydrated red onion keep its colour in the finished product?
The anthocyanin pigment sits in the skin layers, so flakes and chopped keep visible burgundy flecks after rehydration and cooking; powder and granules give a pink-grey tone to a blend rather than a red one. Colour also shifts with acidity - redder in a vinegar pickle, bluer in an alkaline dough - so we agree a colour range for dehydrated red onion rather than a fixed shade, and the range on the COA is measured, not judged.
Is dehydrated red onion more pungent than white?
Usually, yes: the red varieties grown for drying carry a higher pyruvate level, so dehydrated red onion tastes sharper and more "raw onion" than white at the same dose. For a curry base, chutney or sambal that is the point; for a mild sauce, white is the safer choice. Pyruvate is reported on request for buyers who blend to a flavour target.
When is the best season to buy dehydrated red onion?
The main red dehydration runs follow the kharif and late-kharif harvests from November to February and the rabi harvest from March to May; lots produced in those windows have the freshest colour. Dehydrated red onion bought from stock in the monsoon months is fine if the certificate is recent and the moisture is on it - the sealed bag, not the calendar, decides.
At the plant
Red Onion Dehydration in Mahuva, Gujarat
Also in white onion
The Same Cuts in Dehydrated White Onion
Same plants, same lab report, same packing - the white onion carries its skin colour through every cut.
FLAKES · 8-20 MM
White Onion Flakes (Kibbled)
Large dried pieces, neutral cream-white colour. The workhorse form for soups, sauces and visible-piece applications.
View details for white onion flakes (kibbled)
CHOPPED · 3-5 MM
White Onion Chopped
Uniform pieces for even distribution in dry mixes, stuffings and ready-meal bases.
View details for white onion chopped
MINCED · 1-3 MM
White Onion Minced
Fine cut with fast rehydration - ideal for sauces, dressings and short-cook recipes.
View details for white onion minced
GRANULES · 0.5-1 MM
White Onion Granules
Free-flowing granulation for seasoning blends and coating systems. Consistent mesh size, lot after lot.
View details for white onion granules
POWDER · 100 MESH
White Onion Powder
Fine powder with concentrated flavour - the base ingredient for spice blends, marinades and snack seasonings.
View details for white onion powder
CUSTOM · 8-20 MM TO 100 MESH
Need a custom mesh or cut?
We run every cut from 8-20 mm flakes down to 100 mesh powder, and match granulation to your specification at order stage.
Ask usStart here
Get a Dehydrated Onion Quote Within One Business Day
Product, cut size, quantity, destination port - that's all we need to start. You'll receive a written quotation with full specifications from a dehydrated onion exporter, not a one-line price.
info@klarharvest.com · WhatsApp +91 97371 01599 · Bhavnagar, Gujarat, India