The onion, Allium cepa, is better known as the bulb onion or the common onion and is the most widely cultivated species of the genus Allium (not to be confused with Alum powder which is used in pickling). Garlic is the other well known member of the Allium genus Dehydrated Onion is considered by most to be a spice and onions are more commonly used fresh (where as more dehydrated garlic is consumed worldwide than fresh garlic).One of the oldest vegetables known to mankind, onions are found in a wide array of recipes and meal preparations and used in practically every cuisine around the globe. We have found keeping a wide variety of dehydrated onions around to be an ideal solution when you are looking for delectable onion seasoning and you either don't have the real thing around and prefer not making a quick trip to the grocery store or when your recipe calls for just a bit of onion (say no more than a quarter cup).History Some of the earliest records of using domesticated onions date back to 600 B.C. in India. Early European settlers brought bulb onions with them when they came to the Americas and they soon found that Native Americans were using wild onions in an array of cooked dishes. Diaries from early Pilgrims in the mid 1600s tell of how bulb onions were one of the first vegetables they planted once their land was cleared.Where They Come From75% of all the onions used as dehydrated onions in the U.S. are grown in California. All of our dehydrated onions come from California.CultivationIn the U.S., the average person consumes 21 lbs of onions per year. It takes 9 lbs of fresh onions to make 1 lb of dehydrated onions. During the drying process onions go from an initial moisture content of around 86% for fresh onions down to approximately 7% once dried.Food Elitists vs Dehydrated OnionsMany food snobs would have you believe that using dehydrated onions is done by either lazy or unsophisticated cooks and are a cheap alternative to "the real thing". We understand this point of view and typically choose to use fresh onions whenever possible when preparing our own meals - yellow, white or red all have their place in specific dishes. While fresh onions are pretty much impossible to beat, I believe that there is a place for dried minced onion in any well stocked kitchen. Minced onion brings together other flavors and provides a subtle completeness that while harder to put your finger on does make many dishes taste better.Where to UseMinced Onions are perfect to use in recipes and dishes that contain liquid - soups, sour cream dips and dressings, omelets, meat loafs, hamburgers, stews, etc.Flavor ProfileOur Minced Onion has a very intense concentrated onion flavor. Helpful HintsIf you prefer to rehydrate your onions just soak them in cold water for 15 to 20 minutes and then drain any excess water and you are ready to add to your dish. In addition to the minced, we also carry Onion Granules and Onion Powder and because of numerous customer requests, we also offer a top quality Dried Shallots. We also carry a flavorful Toasted Onion Powder and a Roasted Minced Onion.