Onion peels

Onion skins are the dry outer layers that cover the common onion (Allium cepa). Although they are generally considered kitchen waste, onion skins have multiple culinary and nutritional uses.

Origin: They come from the onion, a bulb native to Central Asia, widely cultivated and consumed around the world for thousands of years.

Properties: Onion skins are rich in antioxidants, such as quercetin, and also contain fiber and phenolic compounds that can provide health benefits, including anti-inflammatory and immune-boosting properties. In cooking, they are used to add color and flavor to broths, soups, and rice, providing an intense golden hue and a characteristic aroma. They are also used in infusions and as a natural agent for dyeing food or textiles.

Synonyms in Hispanic America: In different Spanish-speaking countries, onion skins may be referred to similarly, though they are occasionally called piel de cebolla, cubierta de cebolla, or simply cáscara de cebolla. There is no very distinct regional term, but their use and recognition vary according to local culinary tradition.