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Origin Story

Originating in India, Bombay Red onion was locally selected over several decades for its suitability to the agro-climatic conditions of Maharashtra and surrounding regions. While its precise breeder or institutional origin remains undocumented, it has become a staple in South Asian agriculture through traditional cultivation and regional preference.

Classification

Bombay Red onion belongs to the species Allium cepa, the common onion, and is classified as a red onion variety distinguished by its deep red to purplish skin. It fits within the broader family Amaryllidaceae and is part of the widely cultivated group of bulb onions used for culinary and commercial purposes.

Appearance or Form

This variety produces medium to large bulbs with a classic globe shape. Its outer skin ranges from deep red to purplish hues, while the inner flesh displays shades from white to pale pink, offering a striking contrast when sliced.

Behavior or Usage

Bombay Red onion serves both culinary and agricultural functions. It thrives in tropical and subtropical climates, maturing in about 100 to 120 days. The onion is harvested primarily for fresh consumption and local market trade, prized for its pungent flavor and vibrant color that enhance a variety of dishes.

Merchandise & Prints

Bring this kind into your world � illustrated posters, mugs, and shirts.

Bombay Red onion Bombay Red onion Poster

Bombay Red onion Poster

Archival print, museum-grade paper

Bombay Red onion Bombay Red onion Mug

Bombay Red onion Mug

Stoneware mug, dishwasher safe

Bombay Red onion Bombay Red onion Shirt

Bombay Red onion Shirt

Soft cotton tee, unisex sizes

Attributes & Insights

Taxon-Specific Insights

🌍Cultural Significance

In South Asian culture, Bombay Red onion holds culinary importance as a foundational ingredient in many traditional recipes. Its pungency and color contribute not only to flavor but also to the visual appeal of salads, pickles, and curries, embedding it deeply in regional food heritage.

📌Notable Facts

  • Bombay Red onion is moderately tolerant to diseases like purple blotch and downy mildew.
  • It is susceptible to basal rot and thrips infestation, requiring attentive cultivation practices.
  • The onion’s storage life is relatively short, lasting 2 to 3 months under ambient conditions.
  • Unlike some varieties, it is not commonly used for dehydration or large-scale processing due to its high moisture content.
  • It is distinct from other red onions grown globally, with no known protected geographical indication.

👅Flavor Profile

Bombay Red onion is known for its strong pungency, delivering a sharp and robust flavor characteristic of traditional red onions. This intensity is driven by sulfur compounds typical of Allium cepa, making it a flavorful choice for dishes that benefit from a pronounced onion presence.

Visual Variations

High quality photograph of a single Bombay Red onion
High quality photograph of a single Bombay Red onion
A detailed cross-sectional image of a Bombay Red onion (onions) cut in half to reveal its internal layers and structure
A detailed cross-sectional image of a Bombay Red onion (onions) cut in half to reveal its internal layers and structure
A photograph of a Bombay Red onion (onions) in its natural environment or growing in soil
A photograph of a Bombay Red onion (onions) in its natural environment or growing in soil
A cultural representation of a Bombay Red onion (onions) featured in a traditional dish or meal setting
A cultural representation of a Bombay Red onion (onions) featured in a traditional dish or meal setting
A macro photograph highlighting the surface texture and skin details of a Bombay Red onion
A macro photograph highlighting the surface texture and skin details of a Bombay Red onion
An image showing multiple stages of growth for a single type of Bombay Red onion (onions), from seedling to mature bulb
An image showing multiple stages of growth for a single type of Bombay Red onion (onions), from seedling to mature bulb

Composition & Context

Taxon-Specific Insights

🌱Agronomy

Adapted to tropical and subtropical climates, Bombay Red onion thrives in both rabi (winter) and kharif (monsoon) seasons. It matures within 100 to 120 days and yields between 15 and 25 tons per hectare under optimal conditions. The variety shows moderate tolerance to diseases such as purple blotch and downy mildew but is vulnerable to basal rot and thrips infestation. Its storage life ranges from two to three months, with some post-harvest losses in humid environments.

🍳Culinary Uses

Widely used in Indian and South Asian cuisines, Bombay Red onion is favored for raw preparations like salads and pickles, as well as cooked dishes including curries and sauces. Its pungency and vivid color enhance both flavor and appearance. Typically sold fresh in local markets, it is less common in export or processing industries due to its moisture content and moderate shelf life.

🧊Storage And Preservation

To maximize shelf life, Bombay Red onions should be stored in cool, dry, and well-ventilated conditions. Under such ambient environments, they typically last between two and three months. However, high humidity can accelerate sprouting and rotting, so careful handling and storage are essential to preserve quality.

📦Market And Distribution

Bombay Red onion is primarily traded in local Indian markets, where it is sold fresh to consumers and vendors. Its commercial distribution is largely regional, with limited export due to its moderate storage life and high moisture content. Packaging is usually minimal, focusing on bulk or loose sales rather than processed or packaged forms.

Faq

Q: Where is Bombay Red onion primarily grown?
It is mainly cultivated in India, especially in Maharashtra and nearby regions.

Q: How long does it take for Bombay Red onion to mature?
Typically between 100 and 120 days after sowing.

Q: Can Bombay Red onion be stored for long periods?
Its storage life is moderate, usually 2 to 3 months under proper ambient conditions.