Dehydrated ground onions processed into a fine powder, used as a seasoning to add onion flavor without the texture or moisture of fresh onions. It's a common ingredient in spice blends and dry rubs.
Compound term combining 'onion' from Latin 'unionem' and 'powder' from Old French 'poudre.' Commercial onion powder production began in the early 20th century with improved dehydration techniques.
Onion powder was crucial during World War II when fresh onions were rationed - it allowed home cooks to maintain familiar flavors! The dehydration process actually concentrates certain flavor compounds, making onion powder taste different from fresh onions, not just weaker.
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