Bawang

Bawang is a term used in Indonesian and Malay to refer to onion and, more broadly, to the plants in the Allium genus that are grown for their bulbs and flavor. In everyday usage, bawang is qualified by specific types such as bawang putih (garlic), bawang merah (shallot), and bawang bombai or bawang biasa (onion). Bawang is a staple ingredient in Southeast Asian cuisine, frequently used as a base flavor when sautéed with other aromatics.

Bawang putih (garlic) produces a set of small bulbs with a strong, pungent aroma and is typically crushed, minced, or sliced for cooking. Bawang merah (shallot) is generally milder and sweeter, with a translucent, layered bulb that is often minced or sliced for sauces and stir-fries. Bawang bombai (onion) forms larger bulbs and is used in a wide range of preparations, from raw slices in salads to caramelized onions. Green onions, or bawang daun, are the young shoots used for fresh, herbal notes. Each type contributes distinct flavors and textures to dishes.

Cultivation and nutrition: Onions and garlic are annual bulb-forming crops grown from seed, sets, or transplants. They prefer well-drained soil, full sun, and regular moisture. Nutritionally, these crops are low in calories and provide small amounts of vitamin C, fiber, and sulfur compounds that influence flavor and aroma. They are stored dry to extend shelf life.

Global context: Domesticated in Eurasia, bawang species are cultivated worldwide. Major producers include China, India, and the United States, with Indonesia being a significant producer of shallots and other regional varieties.