Green onions are young shoots of dry onions and are milder tasting than large bulb onions. They have a small, not fully developed white bulb end with long green stalks.
Chi Shen, a chef in The Imperial Queen's Park, told IANS that the green onion is an essential ingredient in countless Thai recipes compared to the bulb ones.
"We are using the bulb onions only on demand. These days their demand, especially by Indians, is good for salads, marinades, salsas and roasts," he said.
Shopkeepers in the Khlong Toey market, known for selling raw meat, seafood and farm produce, say the demand for dry onions has suddenly spiked in the past two-three months.
