Bombay Onions (AZI-004)
Bombay onions are highly valued when long-cooked, for giving an earthy and strong taste. It’s also used to make thick, rich, distinctive sauces to dishes of Indian and other cuisines. Bombay onions are very pungent in taste and smell, when uncooked. Bombay onions develop very firm, crisp skins and have long shelf life.
Very popular red onion with farmers and the market. Yield potential 16 tonnes per acre. Excellent shelf life and transportability. Deep purple-red colour.