India’s Red Onion

India stands tall as one of the largest producers of onions globally, offering a vibrant variety of this indispensable kitchen staple. Grown mainly in the fertile soils of Maharashtra, Karnataka, Gujarat, Madhya Pradesh, and Rajasthan, Indian onions are celebrated not only for their bold pungency and characteristic flavor but also for their adaptability across culinary traditions—from Indian curries to Middle Eastern kebabs and Southeast Asian stir-fries.

The richness of Indian onion lies in its layered complexity. Visually appealing with hues ranging from deep red to light pink and golden brown, these onions are loaded with beneficial sulfur compounds, flavonoids like quercetin, and antioxidants, making them not just flavorful but also health-enhancing. They help regulate blood sugar, support heart health, and possess anti-inflammatory properties, further increasing their global demand.

Indian farmers cultivate three main onion crops annually—Rabi (summer harvest), Kharif (monsoon harvest), and late Kharif (post-monsoon harvest)—which ensures year-round availability and steady supply. Each crop carries subtle differences in texture and pungency, allowing importers and processors to choose as per their requirement—be it for dehydration, fresh consumption, or processing industries.

Among the prominent varieties, the Nashik red onion is internationally recognized for its uniform size, rich coloration, and long shelf life. Similarly, white onions from Gujarat are prized for dehydration due to their high dry matter content, while the pink onions from Karnataka and Andhra Pradesh cater to the Middle Eastern and Southeast Asian palates with their moderate pungency and visual appeal.

Indian onions are naturally matured, harvested manually, and cured to improve storage and shelf life. Modern pack houses and grading systems ensure that the exported onions maintain consistency in size, moisture content, and pungency—all of which are critical for commercial use in food processing and retail.

Whether for bulk industrial processing, food service use, or consumer retail, Indian onions offer unmatched flexibility, robust supply chain strength, and a reputation for rich taste and longevity. From bustling kitchens to large-scale processing plants, Indian onions remain a foundational ingredient that elevates dishes with authenticity and depth—making them a preferred choice across continents.

🚢 Onion Export

India is the second-largest producer of onions in the world, and it plays a vital role in the global onion trade, supplying to over 150 countries. With year-round cultivation, strong logistics infrastructure, and a reputation for flavor, Indian onions have built a robust and reliable presence in international markets.

Country / Region Preferred Sizes Remarks

Bangladesh 45 – 65 mm Medium to large size; high demand throughout the year

UAE, Qatar, Oman 55 – 70 mm Red/pink onions with shiny skin preferred

Malaysia & Indonesia 45 – 60 mm Medium onions with strong aroma, fresh and round

Sri Lanka 40 – 55 mm Smaller bulbs are used more commonly in daily cooking

Nepal & Bhutan 40 – 60 mm Medium size with balanced pungency preferred

Saudi Arabia & Kuwait 60 – 80 mm Bold and extra bold red onions are in high demand

Vietnam, Philippines 40 – 55 mm Pink and red medium-sized onions widely accepted

UK & Europe 50 – 70 mm White and red onions; prefer uniform size for retail packs

USA & Canada 60 – 90 mm White/dehydrated onions; also jumbo sizes for processors and foodservice

Russia & Ukraine 60 – 80 mm Large red and white onions; price sensitive market

Africa (Kenya, Nigeria) 45 – 65 mm Medium red onions for bulk markets and resale