Onion powder

Last updated
Onion powder Onion Powder, Penzeys Spices, Arlington Heights MA.jpg
Onion powder

Onion powder is dehydrated, ground onion that is commonly used[ United States-centric ] as a seasoning. [1] It is a common ingredient in seasoned salt and spice mixes, [1] such as beau monde seasoning. [2] Some varieties are prepared using toasted onion. [1] [3] White, yellow and red onions may be used. [1] Onion powder is a commercially prepared food product that has several culinary uses. Onion powder can also be homemade. [4]

Contents

Onion salt is a spice preparation using dried onion and salt as primary ingredients.

Commercial production

Commercial onion powders are prepared using dehydration, freeze-drying, vacuum-shelf drying and flow drying. [5] Some commercial onion powders are irradiated as a treatment against potential microbial contamination. [6] It readily absorbs water upon contact, so commercial varieties may be packaged in airtight containers with a liner atop the container. [7] Onion powder with a moisture content of 4–5 percent is prone to caking when stored in warmer environments, with increased temperatures corresponding to a shorter time for the occurrence of caking. [8] Of general acceptance is that commercial onion powder is around ten times stronger in flavor compared to fresh onion. [7]

Onion salt

Early commercial preparations of onion salt were simply a mixture of onion powder and salt. [9] An example ratio for earlier commercial preparations is one part salt to every five parts of dehydrated onion. [9] Contemporary versions typically utilize dried granulated onion and salt, and usually include an anticaking agent. [10] The salt may serve to prevent the loss of onion flavor in the mixture, by preventing the evaporation of onion oil. [9] The development of commercial onion salt preparations included formulating products that reduced the strong odor of onion in the product and on the breath of consumers who eat it. [9]

Commercial preparation of onion salt involves the testing and sorting of onions by the degree of onion flavor they have, as flavor constituents can vary considerably among various onion varieties. [9] This is performed prior to mixing, in order to produce a consistent final product. [9] Some commercial onion salt preparations are never touched by human hands, as the stages of processing are all performed using automated processes. [9]

Culinary uses

Onion powder may be used as a seasoning atop a variety of foods and dishes, such as pasta, pizza, and grilled chicken. It is also a primary ingredient in beau monde seasoning. [2] It is also sometimes used as a meat rub. [1] Onion powder is also an ingredient in some commercially prepared foods, such as sauces, soups, [11] and salad dressings. It can also be used in many other recipes such as burgers or meatloaf.

Onion salt is used as a seasoning atop finished dishes [9] and as an ingredient in many types of dishes, such as meat and vegetable dishes, casseroles and soups.

See also

Related Research Articles

<span class="mw-page-title-main">Cajun cuisine</span> Cajun food

Cajun cuisine is a style of cooking developed by the Cajun–Acadians who were deported from Acadia to Louisiana during the 18th century and who incorporated West African, French and Spanish cooking techniques into their original cuisine.

<span class="mw-page-title-main">Tomato sauce</span> Sauce made primarily from tomatoes

Tomato sauce can refer to many different sauces made primarily from tomatoes, usually to be served as part of a dish, rather than as a condiment. Tomato sauces are common for meat and vegetables, but they are perhaps best known as bases for sauces for Mexican salsas and Italian pasta dishes. Tomatoes have a rich flavor, high water content, soft flesh which breaks down easily, and the right composition to thicken into a sauce when stewed without the need for thickeners such as roux or masa. All of these qualities make them ideal for simple and appealing sauces.

<span class="mw-page-title-main">Louisiana Creole cuisine</span> American regional cuisine

Louisiana Creole cuisine is a style of cooking originating in Louisiana, United States, which blends West African, French, Spanish, and Native American influences, as well as influences from the general cuisine of the Southern United States.

<span class="mw-page-title-main">Crouton</span> Rebaked bread

A crouton is a piece of toasted or fried bread, normally cubed and seasoned. Croutons are used to add texture and flavor to salads—notably the Caesar salad— as an accompaniment to soups and stews, or eaten as a snack food.

<span class="mw-page-title-main">Fried rice</span> Asian rice dish

Fried rice is a dish of cooked rice that has been stir-fried in a wok or a frying pan and is usually mixed with other ingredients such as eggs, vegetables, seafood, or meat. It is often eaten by itself or as an accompaniment to another dish. Fried rice is a popular component of East Asian, Southeast Asian and certain South Asian cuisines, as well as a staple national dish of Indonesia. As a homemade dish, fried rice is typically made with ingredients left over from other dishes, leading to countless variations. Fried rice first developed during the Sui Dynasty in China.

<span class="mw-page-title-main">Spice mix</span> Blend of spices or herbs

Spice mixes are blended spices or herbs. When a certain combination of herbs or spices is called for in a recipe, it is convenient to blend these ingredients beforehand. Blends such as chili powder, curry powder, herbes de Provence, garlic salt, and other seasoned salts are traditionally sold pre-made by grocers, and sometimes baking blends such as pumpkin pie spice are also available. These spice mixes are also easily made by the home cook for later use.

<i>Adobo</i> Iberian culinary style

Adobo or adobar is the immersion of cooked food in a stock composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor. The Portuguese variant is known as carne de vinha d'alhos. The practice, native to Iberia, was widely adopted in Latin America, as well as Spanish and Portuguese colonies in Africa and Asia.

<i>Sofrito</i> Cooked vegetable foundation for cooking

Sofrito, sofregit, soffritto, or refogado is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautéed or braised in cooking oil for a long period of time over a low heat.

<span class="mw-page-title-main">Chili sauce and paste</span> Condiment prepared with chili peppers

Chili sauce and chili paste are condiments prepared with chili peppers.

<span class="mw-page-title-main">Garlic powder</span> Spice derived from dehydrated garlic

Garlic powder is a spice that is derived from dehydrated garlic and used in cooking for flavour enhancement. The process of making garlic powder includes drying and dehydrating the vegetable, then powdering it through machinery or home-based appliances depending on the scale of production. Garlic powder is a common component of spice mix. It is also a common component of seasoned salt.

<span class="mw-page-title-main">Chicken curry</span> Food dish originating from the Indian subcontinent

Chicken curry or curry/curriedchicken is a South Asian dish originating from India. It is common in the Indian subcontinent, Caribbean, Arabian Peninsula, Southeast Asia, Great Britain, and Japan. A typical curry from the Indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. Outside of South Asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

<span class="mw-page-title-main">Instant soup</span>

Instant soup is a type of soup designed for fast and simple preparation. Some are homemade, and some are mass-produced on an industrial scale and treated in various ways to preserve them. A wide variety of types, styles and flavors of instant soups exist. Commercial instant soups are usually dried or dehydrated, canned, or treated by freezing.

<span class="mw-page-title-main">Mango pickle</span> Variety of pickles prepared using mango

A mango pickle is a variety of pickle prepared using mango. It is very popular in South and Southeast Asia. These sour/spicy pickles are also available commercially.

Celery powder is a dried, ground concentrate prepared from fresh celery that is used as a seasoning and as a food preservative in organic meat products. Several commercial preparations exist, and it can also be made using a food dehydrator. Some celery powders are prepared from celery juice.

Beau Monde seasoning is a seasoning mixture. Basic versions are composed of salt, onion powder and celery powder. Some versions include additional ingredients such as garlic, clove, bay leaf, nutmeg, allspice, mace and others. The company Spice Islands manufactures a version of the seasoning and owns the trademark to the name.

<span class="mw-page-title-main">Vegetable chip</span> Thin bite-sized snack food made from vegetables

Vegetable chips are chips (crisps) that are prepared using vegetables other than potatoes. Vegetable chips may be fried, deep-fried, dehydrated, dried, or baked. Many different root vegetables or leaf vegetables may be used. Vegetable chips may be eaten as a snack food and may accompany other foods such as dips, or be used as a topping on dishes. In the United States, vegetable chips are often mass-produced, with many brands marketed to consumers.

<span class="mw-page-title-main">Spatini sauce mix</span> Seasoning mix produced by Lawrys

Spatini sauce mix is a dry, packaged seasoning mix produced by Lawry's. Originally developed in 1952 to be added to other ingredients to make an Italian-style "spaghetti sauce", it is also used variously to make a dip, in meatloaf, to season meatballs, and more.

Garlic oil is the volatile oil derived from garlic. It is usually prepared using steam distillation, and can also be produced via distillation using ether. It is used in cooking and as a seasoning, a nutritional supplement, and also as an insecticide.

References

  1. 1 2 3 4 5 Engineers, N.B.C. (2015). The Complete Book on Onion & Garlic Cultivation with Processing (Production of Onion Paste, Flakes, Powder & Garlic Paste, Powder, Flakes, Oil). Asia Pacific Business Press. pp. 169–175. ISBN   978-81-7833-159-1.
  2. 1 2 Whaley, E. (1998). Mrs. Whaley Entertains: Advice, Opinions, and 100 Recipes from a Charleston Kitchen . Algonquin Books. p.  117. ISBN   978-1-56512-782-1.
  3. ↑ Lusas, E.W.; Rooney, L.W. (2001). Snack Foods Processing. CRC Press. p. 510. ISBN   978-1-4200-1254-5.
  4. ↑ Deming, Linda (August–September 2014). "Homemade Onion Powder". Mother Earth News. Retrieved September 18, 2015.
  5. ↑ Debnatha, Sukumar; Hemavathya, J, Bhat, K.K (September 2002). "Moisture sorption studies on onion powder". Food Chemistry. 78 (4): 479–482. doi:10.1016/S0308-8146(02)00161-9.{{cite journal}}: CS1 maint: multiple names: authors list (link)
  6. ↑ Rabinowitch, H.D.; Brewster, J.L. (1989). Onions and Allied Crops: Biochemistry Food Science Minor Crops. Taylor & Francis. p. 80. ISBN   978-0-8493-6302-3.
  7. 1 2 Heath, H.B. (1981). Source Book of Flavors: (AVI Sourcebook and Handbook Series). Springer. p. 154. ISBN   978-0-87055-370-7.
  8. ↑ Water Activity: Theory and Applications to Food. Ift Basic Symposium. Taylor & Francis. 1987. pp. 93–94. ISBN   978-0-8247-7759-3.
  9. 1 2 3 4 5 6 7 8 Coffee and Tea Industries and the Flavor Field. Spice Mill Publishing Company. 1914. p. 77.
  10. ↑ Panda, H. (2010). Handbook on Spices and Condiments (Cultivation, Processing and Extraction). Asia Pacific Business Press Inc. p. 74. ISBN   978-81-7833-132-4.
  11. ↑ "Why onions can cause more than tears". BBC News . February 10, 2015. Retrieved September 18, 2015.

Further reading

This page is based on this Wikipedia article
Text is available under the CC BY-SA 4.0 license; additional terms may apply.
Images, videos and audio are available under their respective licenses.