Spring Onion (Hara Pyaz): Benefits, Nutrition, Regional Names & How to Cut It
In my 13+ years of working in professional hotel kitchens — including my current role as Executive Sous Chef at Radisson Hotels — spring onion has never left my prep list. We use it every single day: chopped fine into fried rice, scattered raw over hot-and-sour soup, stuffed into parathas on the breakfast buffet, and charred whole as a garnish for kebab platters. It is one of those humble ingredients that quietly does heavy lifting in both Indian and global cuisines.
Yet most home cooks underuse it — mostly as a garnish — without realising its full culinary, nutritional, and flavour potential. This guide covers everything you actually need to know: what spring onion is called across Indian languages, how it differs from chives, its USDA-verified nutrition facts, proven health benefits, the right way to cut it, and easy recipes including a classic spring onion paratha.
- Spring Onion in Hindi & Regional Names
- What Is Spring Onion?
- Chives vs Spring Onion — Key Differences
- Spring Onion Nutrition Facts (per 100g)
- Health Benefits of Spring Onion
- How to Cut Spring Onion (Chef's Method)
- Spring Onion Recipes & Uses
- Spring Onion Paratha Recipe
- Buying Guide: Price, Storage & Where to Buy
- Growing Spring Onion at Home
- Frequently Asked Questions
Spring Onion in Hindi and Other Indian Languages
Spring Onion को हिंदी में क्या कहते हैं?
Spring onion को हिंदी में हरा प्याज़ (Hara Pyaz) कहते हैं। कुछ क्षेत्रों में इसे हरी प्याज या पत्ता प्याज भी कहा जाता है। अंग्रेज़ी में इसे scallion या green onion भी कहते हैं।India's linguistic diversity means spring onion goes by many names depending on which region you are shopping or cooking in. Here is the complete reference table that I wish I had when I first started working with chefs from different states:
| Language | Name of Spring Onion | Script |
|---|---|---|
| Hindi | Hara Pyaz / Patta Pyaz | हरा प्याज़ / पत्ता प्याज |
| Bengali | Harit Piaz / Piyaj Pata | হরিৎ পিঁয়াজ |
| Tamil | Pachai Vengayam | பச்சை வெங்காயம் |
| Malayalam | Pacha Ulli / Cheriya Ulli | പച്ച ഉള്ളി |
| Telugu | Pachi Ullipaya | పచ్చి ఉల్లిపాయ |
| Kannada | Hasi Eerulli | ಹಸಿ ಈರುಳ್ಳಿ |
| Marathi | Hira Kanda / Kandyachi Pane | हिरवा कांदा |
| Gujarati | Lilo Dungri | લીલો ડુંગળી |
| Punjabi | Hara Pyaz | ਹਰਾ ਪਿਆਜ਼ |
| Odia | Harita Piaja | ହରିତ ପିଆଜ |
| Urdu | Hara Pyaz | ہرا پیاز |
| English (other names) | Scallion / Green Onion | — |
What Is Spring Onion?
Spring onion (Allium fistulosum or young Allium cepa) is an onion that is harvested before the bulb fully matures. It has a small, white or pale-green bulb at the base with long, hollow dark-green stalks. Both parts are edible and are used in cooking in different ways.
From a chef's perspective, what makes spring onion special is its dual flavour profile. The white base is sharper, more pungent — closer to a regular onion — and it holds up well to cooking. The green tops are mild, grassy, and slightly sweet — best used fresh or added at the very end of cooking to preserve their colour and flavour. When I make spring onion fried rice at the hotel, the white parts go in with the aromatics at the start; the green tops go in at the very end, right before plating.
In international recipes, you will often see the terms Scallion and Green Onion used interchangeably with Spring Onion. While they look similar, there is a technical difference:
- Scallions: Harvested very young; the white base is straight with no bulbous shape.
- Spring Onions: Harvested slightly later; they have a distinct, small round bulb at the bottom.
- Green Onions: The middle ground between the two.
In India, we generally use the term "Spring Onion" for all of these. However, in my professional hotel kitchens, we distinguish them because the bulb size affects the cooking time and sweetness.
The white bulb is rich in sulfur compounds, giving it that sharp, pungent "onion" bite. This part requires heat to soften the fibers and mellow the flavor. The green stalks, however, are packed with chlorophyll and natural sugars. They are delicate and lose their fresh, grassy aroma if exposed to high heat for too long. This is why we treat them as two different ingredients in the same plant.
Chives vs Spring Onion — What Is the Difference?
This is one of the most common questions I get, especially from home cooks who see both in recipes from Continental and Asian cuisines. They are related but not the same thing. Here is a clear breakdown:
| Feature | Spring Onion (Hara Pyaz) | Chives |
|---|---|---|
| Bulb | Small white bulb present | No bulb — grass-like herb |
| Stalk thickness | Thick, hollow stalks (5–10mm) | Very thin, flat blades (1–2mm) |
| Flavour | Mild to medium onion flavour | Very mild, delicate, herb-like |
| Used in cooking | Yes — stir-fries, curries, parathas | Mostly raw garnish only |
| Common in India? | Very common, widely available | Rarely available; mostly in supermarkets |
| Can substitute? | Can replace chives in most recipes | Cannot replace spring onion in cooked dishes |
Chef's tip: If a Continental recipe calls for chives and you cannot find them, use only the green tops of spring onion — slice them as thin as possible. The flavour will be slightly stronger but it works well in cream-based soups, dips, and egg dishes.
Spring Onion Nutrition Facts (per 100g)
The following data is sourced from USDA FoodData Central (Scallions / Spring Onions, raw). Spring onion is impressively nutrient-dense for something so low in calories — this is what makes it a favourite in hotel kitchens where we want to add both flavour and nutrition without adding significant calories to a dish.
| Nutrient | Amount per 100g | % Daily Value (approx.) |
|---|---|---|
| Calories | 32 kcal | 1.6% |
| Carbohydrates | 7.34 g | 2.7% |
| Dietary Fibre | 2.6 g | 9.3% |
| Sugars | 2.33 g | — |
| Protein | 1.83 g | 3.7% |
| Total Fat | 0.19 g | 0.2% |
| Vitamin C | 18.8 mg | 20.9% |
| Vitamin K | 207 µg | 172% |
| Folate (B9) | 64 µg | 16% |
| Vitamin A | 50 µg RAE | 5.6% |
| Calcium | 72 mg | 5.5% |
| Iron | 1.48 mg | 8.2% |
| Potassium | 276 mg | 5.9% |
| Magnesium | 20 mg | 4.8% |
Source: USDA FoodData Central. % Daily Values based on a 2000 kcal diet.
Health Benefits of Spring Onion
Disclaimer: This section is for general informational purposes only. Spring onion is a nutritious food, not a medicine. Consult your doctor or a registered dietitian for personal health advice.
1. Exceptional Source of Vitamin K
Just 100g of spring onion provides 172% of your daily Vitamin K requirement. Vitamin K is critical for blood clotting and bone mineralisation. The green tops contain significantly more Vitamin K than the white bulb — another reason not to discard them.
2. Good for Immunity — Vitamin C Content
Spring onion provides about 21% of the daily Vitamin C requirement per 100g. Vitamin C supports immune function, collagen synthesis, and iron absorption from plant-based foods. In an Indian vegetarian diet that relies heavily on non-heme iron from vegetables and lentils, pairing spring onion with iron-rich foods is a smart nutritional combination.
3. Supports Digestive Health
With 2.6g of dietary fibre per 100g, spring onion contributes to healthy digestion, regular bowel movement, and a healthy gut microbiome. The allicin compounds in the onion family are also known to have mild prebiotic effects, supporting beneficial gut bacteria.
4. Very Low Calorie — Ideal for Weight Management
At only 32 kcal per 100g, spring onion is one of the most calorie-efficient flavour enhancers you can use in Indian cooking. It adds depth to dal, stuffed paratha, and sabzi without meaningfully increasing the calorie count of a dish.
5. Rich in Antioxidants
Spring onions contain quercetin and kaempferol — flavonoid antioxidants associated with reducing oxidative stress in cells. The green tops in particular contain chlorophyll and carotenoids alongside these polyphenols.
6. Supports Bone Health
The combination of Vitamin K (bone matrix protein activation), calcium (72mg/100g), and folate makes spring onion a useful food for supporting bone health, particularly in a vegetarian Indian diet.
How to Cut Spring Onion — The Chef's Method
Most people just roughly chop spring onion and toss it in. Here is how we actually handle it in a professional kitchen — it takes an extra minute but makes a real difference to the final dish.
- Wash thoroughly. Rinse under cold running water, gently separating the outer leaf if it has any soil or slime near the base.
- Trim the root end. Cut off about 1 cm from the bottom — just above where the hairy roots begin. Do not cut too high or you lose usable white onion.
- Remove wilted tops. Trim any yellow or brown tips at the top. Bright green tops are flavourful — do not discard them.
- Understand the cut point. Where the stalk transitions from white/pale to dark green is your flavour divide. The white part: sharper, cook it. The green part: mild, use it fresh or add at the last minute.
- Cut for your purpose:
- Garnish / soup topping: Thin diagonal (bias cut) slices — looks professional, large surface area for flavour release.
- Stir-fry / noodles: 2–3 cm batons (julienne cut across the stalk).
- Paratha / stuffing: Fine chop the greens, rough chop the white part.
- Salsa / raita: Very fine chop everything together.
- Soup base / tadka: Rough slice the white part only.
Never boil the green tops in a curry for a long time; they turn bitter and lose their vibrant color. In a hotel kitchen, we add them 30 seconds before turning off the heat or use them as a raw garnish only.
Always wash spring onions before cutting. If you wash them after, the hollow tubes trap water inside. This water leaks out during cooking, making your stir-fry or paratha stuffing soggy instead of crisp.
Don’t throw the whole bunch away if the outside looks dry. Simply peel back and discard the very first outer layer of the bulb; the inside is usually perfectly crisp, sweet, and usable.
Spring Onion Recipes and Uses in Indian Cooking
Spring onion is one of the most versatile vegetables in both Indian home cooking and professional kitchen settings. Here is how I use it across different cuisines and courses:
Indian Dishes
- Spring Onion Paratha — a classic Punjabi breakfast flatbread stuffed with spiced hara pyaz and green chilli (recipe below)
- Spring Onion Sabzi — a simple dry stir-fry with mustard seeds, garlic, and coconut — popular in Maharashtra and Karnataka
- Hara Pyaz ki Dal — a tadka dal finished with fresh spring onion greens instead of regular coriander for a sweeter flavour note
- Spring Onion Raita — finely chopped with hung curd, cumin, and chaat masala; a great side for biryani
Indo-Chinese (Hotel Kitchen Favourite)
- Fried Rice — white bulb in the base oil, green tops as finishing garnish
- Spring Onion Noodles / Hakka Noodles — generous use of both parts
- Hot and Sour Soup — green tops raw on top as final garnish
- Manchurian — green tops tossed in sauce just before serving
Continental and Global Uses
- Scatter over omelettes, baked potatoes, and cream soups as a finishing herb
- Add to guacamole or salsa for mild onion flavour without heat
- Use in Korean-style pancakes (pajeon) — a great fusion recipe for home cooks
Spring Onion Paratha Recipe (Hara Pyaz Paratha)
This is a classic recipe that appears on almost every North Indian hotel breakfast buffet. The key to a great hara pyaz paratha is keeping the filling dry enough so it does not make the dough soggy, and using ghee rather than oil on the tawa for that characteristic flavour.
For the dough: 2 cups whole wheat flour (atta), salt to taste, water as needed, 1 tsp oil
For the filling: 1½ cups spring onion (finely chopped, both white and green), 1 green chilli (finely chopped), ½ tsp ajwain (carom seeds), ½ tsp red chilli powder, ¼ tsp amchur (dry mango powder), salt to taste
For cooking: Ghee or butter as needed
- Knead the atta, salt, oil, and water into a smooth soft dough. Rest for 20 minutes covered.
- Mix all filling ingredients together. The spring onion will release some moisture — press lightly with your palm and discard any liquid so the filling stays firm.
- Divide dough into 6 balls. Roll each into a 4-inch circle, place a spoonful of filling in the centre, bring edges together, seal, and flatten gently before rolling into a 7–8 inch paratha.
- Cook on a hot tawa (medium-high flame). Once the first side shows small bubbles, flip. Apply ghee on the cooked side, flip again, apply ghee on the other side, and cook pressing gently until golden brown spots appear on both sides.
- Serve immediately with yoghurt, pickle, or white butter.
Buying Guide: Spring Onion Price, Storage & Where to Buy Online
Spring Onion 1 kg Price in India
Spring onion is one of the most affordable vegetables in India. At local mandis and vegetable markets, expect to pay around ₹20–₹40 per kg in peak winter season (October to February), and ₹50–₹80 per kg in summer when supply drops. Prices are generally lower in Punjab, Haryana, and Maharashtra where large-scale cultivation happens.
How to Select Fresh Spring Onion
- Bright, dark green tops — no yellowing or wilting
- Firm white bulb — not soft or slimy
- Crisp stalks — they should snap, not bend, when held horizontally
- No strong ammonia-like smell — fresh spring onion should smell clean and mildly pungent
Storage Tips
- Refrigerator method: Place in a glass with 2–3 cm water (like flowers in a vase), cover loosely with a plastic bag, and refrigerate. Stays fresh for up to 7–10 days.
- Wrap method: Wrap in a slightly damp kitchen towel, place in a zip-lock bag, and store in the vegetable crisper. Lasts 5–7 days.
- Do not store near ethylene-producing fruits (apples, bananas) — they cause faster yellowing.
Growing Spring Onion at Home
Spring onion is one of the easiest vegetables to grow at home — even in a small balcony pot or window box. You can regrow it from kitchen scraps, which makes it almost free.
Regrowing from Root Ends (Zero Cost)
- When you cut spring onion, keep the white root end (2–3 cm with roots intact).
- Place in a glass of water, root side down, on a sunny windowsill.
- Change water every 2 days. You will see fresh green shoots in 3–5 days.
- Once shoots are 10–15 cm tall, transplant to a pot with well-draining soil for a longer harvest.
Growing from Seeds
Spring onion seeds are widely available online. Sow seeds in well-prepared soil (adding compost improves yield significantly), 1 cm deep, with 5–8 cm spacing. Best sowing time in India: September to November in northern India, and year-round in cooler hill stations and southern plateaus. Plants are ready to harvest in 60–70 days from sowing.
Frequently Asked Questions (FAQs)
How to cut spring onion for fried rice like a chef?
For authentic Indo-Chinese fried rice, use the bias cut (diagonal slices) for the green tops. For the white bulbs, a fine dice works best. Always add the white parts at the beginning with ginger-garlic, and the green tops as a raw garnish at the very end to maintain crunch.
How to store spring onion in the fridge for a long time?
To keep them fresh for up to 10 days, store them like a bouquet. Place the roots in a glass with 2 inches of water, cover the tops loosely with a plastic bag, and keep the glass in the fridge. Change the water every 2 days.
What is spring onion called in Malayalam and Bengali?
In Malayalam, spring onion is known as Pacha Ulli or Cheriya Ulli. In Bengali, it is called Piyaj Pata or Harit Piaz. You can find a full list of regional names in the table above.
When to add spring onion in fried rice?
Timing is key. Add the chopped white bulbs during the initial tempering (tadka) with oil. Add the green tops only after the rice is tossed and the heat is turned off. Residual heat is enough to soften them without making them soggy.
How to grow spring onion at home from scraps?
Cut the white root end (about 1 inch) and place it in a small bowl of water with the roots facing down. Put it on a sunny windowsill. Within 3-5 days, you will see new green shoots. You can then transplant them into a pot with soil to harvest indefinitely.
Can I use spring onion to make Kimchi or Soup?
Yes. For Spring Onion Kimchi (Pa-Kimchi), use whole stalks with a fish sauce and chili flake paste. For Spring Onion Soup, sauté the whites with potatoes and vegetable broth, then blend for a creamy, mild onion flavor.
Mobasir Hassan is an Executive Sous Chef at Radisson Hotels with 13+ years of experience in professional hotel kitchens across India. He runs HassanChef.com — a food, nutrition, and kitchen appliance blog for Indian home cooks. His content is grounded in real kitchen experience, not generic health claims.
NICE TO MEET YOU!
I’m Mobasir Hassan, Executive Sous Chef with the Radisson Hotel Group. After years in hotel kitchens, I now share chef-tested recipes, step-by-step cooking techniques, and restaurant-style dishes that home cooks can recreate with confidence. I’m glad you’re here!