Chopped onion

Chopped onion is a basic and essential ingredient in cuisines around the world. It consists of fresh onion finely cut into small pieces, used to add flavor, aroma, and texture to a wide variety of dishes, from stews and sauces to salads and sautés.

The onion is native to Central Asia and has been cultivated for thousands of years. It is a highly valued food not only for its characteristic flavor but also for its multiple nutritional benefits. It contains antioxidants, vitamins (such as vitamin C and B vitamins), and essential minerals, in addition to compounds with anti-inflammatory and antimicrobial properties. Onion also aids digestion and can contribute to improved cardiovascular health.

In different Spanish-speaking countries, chopped onion goes by various names depending on the region. Some common synonyms in Latin America include cebollita picada, ajo cebolla (in some places referring to chopped mixtures that include onion and garlic), or simply cebolleta when referring to the green and tender part of the onion. However, the most universal and recognized term is simply chopped onion.

Its use in recipes is very versatile: it is recommended to add it at the beginning of cooking so its flavors integrate perfectly into the dish, or raw to add freshness and a crunchy texture.