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Bold in colour and pleasantly mild in flavour, Red Onion — known as Lal Pyaaz in Hindi and Sivappu Vengayam in Tamil — is one of the most versatile and nutritious onion varieties. With its striking deep purple-red skin and crisp, juicy layers, red onion is equally at home raw in salads and raitas, pickled as a tangy condiment, or caramelised in curries and roasted dishes. Browse our full range in Potato, Onion & Tomato or explore all our fresh produce in Fresh Foods.
Red onions shine brightest when used raw — thinly slice into Kachumber salad with tomato, cucumber, and coriander, or quick-pickle in lemon juice and salt for a tangy Sirka Pyaaz (pickled onion) to serve alongside kebabs and biryanis. They also caramelise beautifully in curries and dals, roast well with vegetables, and add a pop of colour to sandwiches, wraps, and tacos.
Store in a cool, dry, well-ventilated place away from direct sunlight — they keep well for 2–3 weeks. Do not refrigerate. Keep away from potatoes. Once cut, wrap tightly and refrigerate, using within 3–5 days.
Q: Are red onions better raw or cooked?
A: Red onions are excellent both raw and cooked. Raw, their mild sweetness and crunch shine in salads and pickles. When cooked, they caramelise to a rich, jammy sweetness. Their colour fades when cooked, so they are most visually striking used raw.
Q: How do I make quick pickled red onions?
A: Thinly slice red onion and toss with lemon juice, a pinch of salt, and optionally a pinch of chilli powder. Leave for 15–30 minutes — the onion will soften and turn bright pink. Perfect alongside kebabs, biryanis, and curries.
Q: What makes red onions healthier than brown onions?
A: Red onions contain significantly higher levels of anthocyanins — the pigments that give them their colour — which are powerful antioxidants linked to reduced inflammation, improved heart health, and blood sugar regulation.
