Chives (Allium schoenoprasum) originate from Europe, Asia and North America, where they have been cultivated as a perennial herb for centuries. They have a mild onion flavour with a subtle garlic note, and they are best eaten fresh and finely chopped as a garnish for salads, soups, eggs or baked potatoes - cooking diminishes their delicate taste.
Bermuda onions originate from the Bermuda Islands, but they are now primarily cultivated in Texas and California due to the similarity of the climates in these regions. These large, flattened onions have a sweet, juicy flavour and low pungency, making them ideal for use in salads, salsas or burgers when eaten raw. They are also delicious when grilled or caramelised, which enhances their natural sweetness.
Welsh onions (Allium fistulosum), also known as spring or bunching onions, originate from Siberia and East Asia and thrive in temperate regions worldwide. With a fresh, mild onion flavour and no strong bulb, they are perfect for slicing raw into stir-fries, soups or as a garnish. They are often harvested young, like scallions.
Egyptian onions (Allium proliferum), also known as "walking onions", originate from Central Asia and the Middle East. They have a sharp yet sweet flavour, similar to shallots, and are best used raw in salads or pickled. The bulbils can be roasted or stir-fried to add a nutty depth of flavour.
Walla Walla Sweets originated in Walla Walla, Washington, USA, from seeds brought by French soldiers from Corsica in the late 1800s. Exceptionally mild and sweet with almost no sharpness, they are superb when eaten raw in sandwiches or salsas, or when grilled briefly to preserve their juicy crunch. Avoid overcooking to prevent them becoming mushy.
Leeks (Allium ampeloprasum) have ancient origins in the Mediterranean and Europe. They were prized by the Romans and the Egyptians. Boasting a sweet, robust onion flavour that's milder than regular onions, they are ideal when braised, added to soups such as vichyssoise, or roasted. Use the white and light green parts after thoroughly cleaning the layers.
Vidalia onions are named after Vidalia, Georgia, USA, where the region's low-sulphur, sandy soil has been producing them since the 1930s. Incredibly sweet and crisp with minimal bite, they are delicious when eaten raw in salads or burgers, or as onion rings. Roasting or grilling intensifies their sweetness.
Shallots likely originated in Central or Southwest Asia and are now grown worldwide, including in France, which is famous for its "true" shallots. With a nuanced, garlicky-onion flavour that is sweeter and less pungent than regular onions, they are perfect when used raw in vinaigrettes, caramelised in sauces or fried as a crunchy topping.
Texas Supersweet onions were developed in Texas in the 1980s and bred for their sweet flavour. They are grown in areas such as the Rio Grande Valley. They are extremely mild and sweet, like candy, and are excellent when eaten raw, grilled, in salads or as blooming onions; their high water content makes them ideal for quick cooking methods.
Cipollini (Allium cepa), meaning "little onions" in Italian, originate from Italy, particularly the Piedmont region, and are selected for their squat shape. Sweet and mild with thin, papery skins, they are at their best when roasted whole with a balsamic glaze or braised, as their high sugar content caramelises beautifully without the need for added sweeteners.
Pimento, Scotch bonnet, shishito, serrano, bell and poblano are all varieties of chilli pepper, each with a different origin and flavour ranging from sweet to fiery. They can be stuffed, used in sauces or enjoyed as snacks.
This quiz was reviewed by FunTrivia editor Bruyere before going online.
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