Onion juice

Onion juice is a liquid extracted from fresh onions through pressing or blending, commonly used in cooking as an ingredient to add flavor and nutritional properties to various recipes. This juice concentrates the characteristic strong and slightly spicy flavor of onions, adding intensity to sauces, dressings, marinades, and homemade preparations like natural remedies.

Origin: The onion (Allium cepa) is an ancient crop native to Central Asia that has spread widely throughout the world. Its juice has been traditionally used in various Hispanic American cultures both in gastronomy and in folk medicine.

Properties: Onion juice is known for its sulfur compounds, which give it a characteristic flavor and antioxidant and anti-inflammatory properties. Additionally, it provides B vitamins, vitamin C, and minerals such as potassium and calcium. In cooking, its use can improve digestion and add an intense aromatic touch without the texture of chopped onions.

Synonyms in Hispanic America: Although a specific term for "onion juice" is not always used, it is commonly referred to as onion extract, onion liquid, or simply onion juice. In some regions, it is also known as onion broth when prepared with cooked onions and water.