Taking the Pain Out of Cooking with Onions

Cooks who love onions, but hate what the vegetables can do to their eyes, may soon find relief, thanks to a group of scientists in New Zealand. The team says it has genetically altered an onion so it's missing an enzyme that's essential for an onion's pungent punch.

Colin Eady, a plant geneticist at Crop and Food Research in New Zealand, says, "We can take the crushed onion extract and put it under your eye and you get no tearing whatsoever."

Comments

 

Please keep your community civil. All comments must follow the NPR.org Community rules and Terms of Use. NPR reserves the right to use the comments we receive, in whole or in part, and to use the commenter's name and location, in any medium. See also the Terms of Use, Privacy Policy and Community FAQ.