The Allium Genus 葱蒜家族大比拼

This issue has been disturbing me for many, many years. Have you ever wondered what the differences between onions and shallots are? What about green onions and scallions? Also, to make the matter worse, the Allium genus also includes the ever confusing chives, leeks, spring onions, and the blah and the blah and the blah… Sadly, Yahoo Answers could not give me any satisfactory answers…

After a grueling time, doing research and violent discussions with my mum, the various definitions of “onionly” terms and their Chinese equivalent is being reproduced here on FukePaike… Haha…

Bulb Onion Allium cepa – Single bulb stem. Yellow or red in colour. (大葱 / 洋葱)

Shallot Allium oschaninii, Allium ascalonicum – Difference between onions and shallots is that shallots have multiple bulbs. Purplish in colour. Finely sliced and deep fried, it is used in Asian cuisine as a condiment. (小葱头)

Scallion, spring or green onions Allium cepa – Same as onions but harvested while immature. Mainly used as garnishes in eastern dishes. Green onions are also referred to as Welsh Onion, Allium fistulosum. (青葱 / 葱)

Garlic Allium sativum – The one to ward against demons and vampires. Strong and pungent, high in sulphur content and the culprit for causing bad breath. Like shallots, they have multiple bulbs. (蒜头)

Leek Allium ampeloprasum var. porrum – The one that is being hanged on the front door, during Chinese New Year, symbolizing good luck for the year. Long cylinder of bundled leaf sheaths instead of a tight bulb like onion. (大蒜)

Chives Allium schoenoprasum – The misunderstood plant, often mistaken as scallions. Used more of western cuisine. The Chinese uses Chinese chives.

Chinese or garlic chives Allium tuberosum – The popular ingredient in dumplings with egg, shrimp and pork. Has a flavour more like garlic than chives. The leaves are strap-shaped unlike garlic or onions which have a rounder shape. (韭菜)

There are another 1250+ species more to go, but I think I’ll stop here…

Trivia: The chemical that make one cry every time an onion is cut is actually sulfuric acid. To avoid the stinging sensation, cut onions submerged in water.

Disclaimer: This is not a scientific article, nor is it works written by a scientific researcher or anyone working in the field. Neither am I a culinary expert. This is merely a blog entry to help people to understand the differences in the various confusing “onionly” terms. And also, if there are any discrepancies in the information provided, feel free to comment.

－异客拍客－