If you've ever prepared onions in the kitchen, then you know that it's one of the more tiring tasks in the kitchen. All chefs agree on one thing, and that is that their eyes water every time they cut an onion, and apart from wearing safety glasses, there has been no adequate solution until now.
However, scientists and farmers from the USA have come up with a solution to this problem, which has been troubling chefs for decades, and they have jointly produced an onion that does not cause tears, the Washington Post reports.
The new product is called Sanion and is the result of a natural crossing of several types of onions, on which scientists have been working on farms in Nevada and Washington since 1980.
The creators of the new vegetable point out that consumers do not have to worry about its quality because this plant contains all the flavors like ordinary onions, except that it does not cause tears during preparation and the unpleasant smell that remains after consuming ordinary onions is eliminated.
When an onion is cut, enzymes are released that produce syn-propanthial-S-oxide gas. When it reaches the eyes, mild sulfuric acid is created, which causes a burning sensation. As the nerve endings recognize such a reaction as a danger, a signal is sent to the brain that causes protective tears to flow. What is interesting is that with ordinary onions, these substances become stronger if the onion is stored longer, and chefs also agree with this information.
With the new product, Sanion port, this phenomenon is completely neutralized and the longer it is in storage, the effect of tears in the eyes is decreasing.
Sanion is already on the American market, and scientists' statements have been confirmed that it does not cause tears and does not leave an unpleasant odor, and yet it retains the same taste. Some of them pointed out that it is so tasty that it could be consumed like popcorn.
Unfortunately, for other fans of this healthy food, the new Sanion onions are currently only available in Nevada and Washington. The creators of this product pointed out that great efforts are currently underway to get the new food on the shelves of supermarkets around the world.
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