Vernacular Names & Parts Used

Onion Seeds, botanically identified as Allium Cepa, are commonly known as Onion Beej, Pyaz Beej, and Kanda Seeds in regional and traditional practices. The fully matured seeds are machine cleaned to remove dust, foreign matter, and impurities, ensuring uniform quality suitable for herbal and culinary use.

Ayurvedic Properties & Common Uses

In traditional Ayurvedic and herbal systems, Onion Seeds are described with Katu (pungent) rasa, Ushna virya, and Laghu–Snigdha guna, traditionally associated with balancing Vata and Kapha doshas. Classical references mention onion seeds in digestive-supportive, warming, and formulation-based preparations within traditional wellness systems.

Traditionally, Onion Seeds are used in Churna, infused preparations, culinary blends, and compound formulations, following classical methods. Herbal literature emphasizes proper processing, measured usage, and formulation-based application, aligning with long-standing traditional knowledge.