It took over 30 years of research and development, but it looks like scientists finally got it right. Tearless onions are finally here. The news is enough to bring tears of joy to our eyes! And yes, we recognize the irony in that.
After decades of careful cross-breeding, loads of farming and diligent research by Bayer Crop Science, the cry-free onion, known as a Sunion, has been perfected. In terms of taste, the Sunion is supposedly sweeter, milder, and crunchier than the typical bulbous vegetable, making it perfect for cooking. But still, the best part is that it won’t make you cry!
So how does this miracle onion work? When cut, typical onions release a compound known as lachrymatory-factor synthase which increases over time. Your eyes produce tears in response to the sting it causes as a means to reduce the irritation. But in Sunions, the compound actually decreases in pungency so the gas isn’t released. And your face remains dry as a result! Now if only we only we didn’t have to worry about avocados injuring us, we’d be all set.
As of now, Sunions are only being grown in Nevada and Washington. They were first harvested this summer and fall and will go on sale for the first time this month. While they aren’t being sold nationwide just yet, a spokesperson for the growers said “Sunions growers are currently working diligently with stores and supermarkets across the country to find the best locations to offer this groundbreaking product.” In other words, it could take a while before they hit shelves in a grocery store near you.
In the meantime, you may want to keep some goggles on hand for all your onion chopping endeavors. Or try freezing them in advance. While it might make cutting them a little tougher, it’s worth it for the tear-free eyes.
from Food News – Chowhound http://ift.tt/2oXB1mB
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