Pronunciation: [sˈɛbjʊlə] (IPA) 
The word "cebula" is a Polish term that refers to a onion. Its spelling is based on the Polish orthography system, which is similar to English but has a few additional characters. In IPA phonetic transcription, "cebula" would be spelled /t͡sɛˈbu.la/. The first syllable "t͡sɛ" is pronounced like "che" with a "t" sound in front of it, followed by the stressed syllable "bu" and the final syllable "la" pronounced like "la" in "lava."
Cebula is a Polish word that translates to "onion" in English. It refers to a bulbous, round vegetable with a papery outer covering and edible layers of fleshy, white, or yellowish-green skin. It belongs to the genus Allium and is widely cultivated for its culinary uses around the world.
Cebula has been an essential ingredient in many cuisines due to its unique flavor, aroma, and versatility. It is commonly used in various dishes, including soups, stews, salads, sauces, and as a seasoning or garnish. Its pungent and slightly sweet taste adds depth and complexity to different recipes. In addition to its taste, cebula also possesses several health benefits, making it a valuable part of a balanced diet. It is rich in antioxidants, vitamins, and minerals, including vitamin C, vitamin B6, folate, and potassium.
Moreover, cebula's distinct odor and flavor can induce watery eyes and a stinging sensation when cut, as it contains a sulfur-based compound known as syn-propanethial-S-oxide. Despite this characteristic, it is widely appreciated for its culinary value and is often considered a staple in many traditional and modern dishes.
Overall, cebula is a widely recognized and utilized vegetable that offers culinary excellence, health benefits, and distinctive properties that contribute to the rich and diverse world of cooking.
The word "cebula" has its etymology in Latin. It ultimately derives from the Latin word "cepa", which means "onion". "Cebula" is the Medieval Latin diminutive form of "cepa" and is used in numerous Romance languages, including Polish (cebula), Italian (cipolla), and Portuguese (cebola).
