qepë

Qepë is the Albanian term for the onion. It refers to the bulb vegetable Allium cepa, cultivated widely for culinary use. Onion belongs to the Amaryllidaceae family. It is a cool-season crop that forms a globe-shaped bulb from an underground stem, with hollow, tubular leaves.

There are several varieties by color and flavor, including yellow, red, and white onions. Yellow and white onions are common for cooking; red onions are often milder and used raw in salads. Onions can be eaten fresh or cooked, and dried forms such as onion powder or granules are used as seasonings.

Cultivation and storage: Onions prefer sunny, cool conditions and well-drained soil. They are started from sets or seed, then matured bulbs are harvested when tops fall over. After curing in a dry, ventilated space, bulbs store well in a cool, dark, dry place; avoid moisture and excessive heat.

Nutrition and health: Onions are low in calories and provide vitamin C, B6, and potassium, along with flavonoids and sulfur compounds. They may irritate the eyes when cut and can trigger allergies in some people; extensive storage or improper handling can lead to spoilage.

In Albanian cuisine, qepë serves as a fundamental ingredient for flavor bases, sauces, and meat dishes, and is used both fresh and cooked. It is commonly grown domestically and imported, reflecting its integral role in home cooking and commercial food traditions.