Battle of the alliums: Onion vs Garlic vs Scallion.

Who's the king of the kitchen?

The allium family is seen as the back bone of the culinary world, and with good reason. Alliums provide great punchy flavour, which makes it’s way into nearly every meal, in some way, shape or form. But is it possible to select the superior one?

First off, obviously I know that other alliums other than onion, garlic and scallion exist, yet I chose these 3 to be our representatives today. Leeks, chives and ramps are a few of the other delights which remain unmentioned. Despite their validity, I think we can all agree that onion, garlic and scallion are the most used alliums, especially in the Maltese kitchen. Anyway, let’s get to it.

Versatility:

I think out of the 3 alliums, onions are the most versatile. Caramelised onions, pickled onions, fresh raw onions, sauteed onions, whole roasted onions, grilled onions and much much more. One singular onion contains a multitude of different tastes. Sweet, sour, bitter, umami and salty are all easily drawn out of an onion. While garlic is a close runner up, it’s quite limeted when it comes to sweetness and sourness.

Taste:

While versatility is important, taste is the most important aspect of this debate, yet unfortunately, I doubt every one can see eye to eye on the topic. Me personally, I love the taste of garlic. I feel it’s the punchiest out of the 3 and is impossible to subdue under other ingredients in a dish. Garlic compliments, flavours of any culture around the world, unlike scallions which don’t taste quite right with certain cuisines like Italian or French.

Health:

Garlic, onions, and scallions all offer numerous health benefits. Garlic is rich in antioxidants and contains allicin, a compound with strong anti-inflammatory, antibacterial, and antiviral properties. It may help reduce blood pressure, improve cholesterol levels, and boost heart health, while also supporting the immune system. Onions, on the other hand, are high in quercetin, an antioxidant that fights inflammation. They may reduce the risk of heart disease by improving cholesterol levels and lowering blood pressure, and they also support digestive health due to their prebiotic fiber. Scallions are low in calories and rich in vitamins like C and K, offering antioxidants that help fight inflammation and support heart health, with mild antibacterial and antiviral properties as well.

Historic Appeal:

While this might be the least important of the bunch when it comes to daily use, I think I’d be going amiss if I neglected their uses throughout history. The oldest allium is the humble onion which originated in 2500 B.C.E Persia. Onions were followed by Garlic 1000 years later also in Persia. Scallion’s hail from China where they were first cultivated around the year of 200 B.C.E. All three where cultivated at around the same time period but garlic and onions spread across the world much quicker than scallions.

It’s impossible to choose one triumphant allium, but in my opinion, garlic is definetely the best. It’s punchy, tasty and healthy. What’s not to love?

In conclusion, whether you like garlic, onion or scallion, alliums are the unsung heros of the kitchen and can save even the blandest of dishes.