There are more than 1,000 varieties and, just like garlic, it originates in Central Asia. Onion is both a vegetable and a condiment, that is, it can be eaten either raw (vegetable) or cooked (condiment). China is the world’s largest producer. It is obviously very present in our kitchens and even more so in Mediterranean-inspired dishes.

It is always useful to have dehydrated onion on hand to raise, for example, a dressing or sauce or to season meat or fish, or even a vegetarian dish.