One of the biggest makers and exporters of onions worldwide is India. In terms of flavor, pungency, and nutritional worth, Indian onions are exceptional. The red onion, or “Allium cepa,” is the most common variety of onion shipped from India. Sulfur is more abundant in Indian onions, giving them a stronger taste and pungency. Additionally, Indian onions contain sulfur compounds that have anti-inflammatory and anti-cancer effects. In addition, Indian onions are accessible all year, guaranteeing a steady supply to the export markets. They are also renowned for their durability and extended shelf life, making them perfect for long-distance transportation.