Peyajkoli
What is it?
The bud, stalk and flower of the onion (Allium cepa) plant are known as peyajkoli or pyaaz kali. Allium cepa is the most widely grown species of the genus Allium. They are cool-season crops and are propagated through seeds, small bulbs, or by transplanting. The onion plant flowering often indicates that the onion is bolting, which stops bulb expansion. The stalk is green and sturdy. The flowers grow in an umbel and are white in colour. They taste like a mix of onion and garlic, with a sweet, mild flavour. Unlike spring onions, which are often used as accompaniments, onion flower stalk is often the main component of a dish.
What other names does it have?
Botanical Name: Allium cepa
Regional Names: Pyaaz Kali (Hindi), Peyajkoli (Bengali)
When is it in season?
Where is it found?
Onions prefer deep sandy loamy to clay loamy soil with good drainage. The plant prefers a neutral pH in the range of 6 to 7.5. Ideal temperatures for growth and development are between 13 and 25°C. Onions require moderate humidity and annual rainfall between 750 and 1000 millimetres.
What is its history/cultural significance?
In Bengali households, the arrival of peyajkoli (onion flower stalk) marks the onset of winter. This seasonal vegetable holds a special place in Bengali food culture and is often cooked with fresh seasonal ingredients such as chingri (prawns) or simple root vegetables. Its distinctive flavour and aroma make it an essential ingredient in a variety of traditional Bengali dishes.
Peyajkoli is the flowering stalk of the onion plant. While the onion bulb develops underground, the plant produces leaves and an upright stalk topped with a flower. During the winter months, these stalks are harvested, chopped, and sold in local markets as peyajkoli, while the onion bulbs are left in the soil to mature. The bulbs are generally harvested between January and May. Some stalks are retained by growers for their flowers, which provide seeds for future cultivation, while the remaining stalks are sold for consumption.
How can you use it?
Peyajkoli can be added to stir-fry dishes and paired with ingredients like fish, shrimp, and potatoes, or cooked on its own. It is commonly stir-fried for a short period of time as it overcooks easily. A short cooking time helps preserve its nutrients and crunch. Peyajkoli is often cooked in mustard oil when stir-fried; it can also be added to dals and curries, or prepared with poppy seeds as a Peyajkoli Posto.
What states can I find it in?
What parts of the plant are edible?
Bulb, stalks, flower
Is it nutritious?
As per this study, onion flowers are rich in ascorbic acid, flavonoids, and phenolics, which have antioxidant properties. This study highlights that shorter cooking times help preserve nutrient content.
How do you store it?
Peyajkoli is highly perishable and is best consumed fresh. Whole stalks can be wrapped in a damp paper towel and stored in the refrigerator for 3-5 days.
TL Stories and Recipes:
Many Lives of the Onion Flower – LFC Kitchen
Kata Chochori – Sohini Banerjee
This recipe showcases the prevalence of zero-waste cooking in Bengali households.
Other Stories:
Pyaaz Kali by Shilpi Bose
This blog post features Shilpi’s account and recipe of Pyaaz Kali.
Other Recipes:
Aloo Chingri Peyajkolir Chorchori by Moumita Ghosh
‘Know Your Desi Ingredients’ is an ever-expanding repository of knowledge for ingredients that are native to the Indian subcontinent and adapted into the mainstream culinary narratives of people, places, and cultures across India. If you would like to share more information about the write-ups featured here, send us an email at connect@thelocavore.in with your inputs and any verified sources we should look into.