Herbs & Spices
🧄Amaryllis Family
Amaryllidaceae
~1,600 species, 5 major culinary alliums
Home to the Allium genus — garlic, onions, chives, shallots, and leeks. These pungent bulbs and stems get their sharp flavor from sulfur-containing compounds released when cells are cut or crushed.
Source: Wikipedia💡When you cut an onion, an enzyme converts sulfenic acids into syn-propanethial-S-oxide — a gas that triggers your tear glands. Chilling the onion slows this reaction.
5 herbs
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