M.B. Nieuwenhuijse’s product range contains many types of garlic, shallot and onion. Below, you'll find an overview of the most common varieties.

Yellow Onions

The yellow onion is cultivated the most and is an all-time bestseller. This onion owes its name to its golden yellow skin, but its flesh is white. With a strong taste it can be used in a variety of ways, from raw or cooked to stewed and fried.
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Red Onions

This onion owes its name to the tunics just beneath the skin which are coloured red. Red onions have a slightly milder taste compared to yellow onions and are often used in dishes because of their decorative appearance, such as in salads, etc.
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White Onions

The white onion tastes slightly spicier than the normal onion and is often used on pizzas. Contrary to the normal onion, the white onion does not become transparent when fried. This is also why the white onion is becoming increasingly popular with top chefs in renowned restaurants.
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Cocktail onions / also called Mini-onions

The smallest eating onion which we know is the cocktail onion. They are perfect for stir-fry dishes or salads. They can also be used to make pickled onions.
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Sweet onions

The sweet onion has this name because it has a much sweeter taste than the normal onion. Children, in particular, prefer the sweet onion to the yellow onion.
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The shallot, also known as Northern-European garlic, is tasty and rich in mineral salts. The taste of shallots is more sophisticated and aromatic than other varieties.
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Banana shallots / scallions

As well as the normal shallot, there is also a longish type of onion which is a mix between a normal onion and a shallot. It is called the banana shallot, because its shape is a bit like a banana.
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There are many different types of garlic. The colour may vary from creamy to pink/red and violet. Amongst the various types, there are also delicate differences in taste. The most commonly used type is white garlic.
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