Onions are an essential ingredient in many traditional Canarian recipes. The archipelago boasts exclusive varieties known for their flavour and quality, serving as a fundamental component of local cuisine.
On Tenerife, some of the most valued varieties can be found, such as the Guayonge, Carrizales, Masca, and San Juan de la Rambla onions, all recognised for their mild and sweet taste. These onions not only add a special touch to dishes but also reflect the island’s rich agricultural conditions.
The onions of Lanzarote are also exceptional. They are grown in “jable” soil, a type of volcanic sand formed from fragmented marine shells. This unique environment imparts a distinct flavour and texture, making them especially prized in cooking.
Historically, the Canary Islands, particularly Tenerife, played an important role in European agriculture. Onion seeds were grown on the island and then shipped to Europe for planting. This agricultural exchange underscores the importance of the Canary Islands as a key point in the production of high-quality food.
Today, Canarian onions remain an essential ingredient, not only in island cuisine but also as a product representing the archipelago’s rich agricultural heritage. Their flavour and versatility continue to make them an indispensable element on the Canarian table.
