Theshallot/ʃəˈlɒt/ is acultivar group of theonion. Until 2010, the (French red) shallot was classified as a separate species,Allium ascalonicum. The taxon wassynonymized withAllium cepa (the common onion) in 2010, as the difference was too small to justify a separate species.[1][2]
The namesscallion andshallot are derived from theOld Frencheschalotte, by way ofeschaloigne, from theLatinAscalōnia caepa or Ascalonian onion, a namesake of the ancient city ofAscalon.[5][6][7]
The termshallot is usually applied to the French red shallot (Allium cepa var.aggregatum, or theA. cepa Aggregatum Group). It is also used for thePersian shallot ormusir (A. stipitatum) from theZagros Mountains inIran andIraq, and the French gray shallot (Allium oschaninii) which is also known asgriselle or "true shallot";[8] it grows wild fromCentral toSouthwest Asia. The nameshallot is also used for ascallion inNew South Wales,Australia[9] and among English-speaking people in Quebec while the termFrench shallot refers to the plant referred to on this page.[10] In most English-speaking nations, the name is pronounced with the emphasis on the last syllable in common with the French pronunciation,sha-lot, while the emphasis is commonly made on the first syllable,shall-ət, in the United States.[citation needed]
The termeschalot, derived from theFrench wordéchalote, can also be used to refer to the shallot.[11]
Shallot plant (A. cepa var. aggregatum) growing inCastelltallat, SpainWhole shallot plants consist of roots, bulbs, leaves, stalks, and flowers.Shallot seeds
Likegarlic, shallots are formed in clusters ofoffsets with a head composed of multiple cloves. The skin colour of shallots can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta.[12]
Shallots are extensively cultivated for culinary uses, propagated by offsets. In some regions ("long-season areas"), the offsets are usually planted in autumn (September or October in theNorthern Hemisphere).[13] In some other regions, the suggested planting time for the principal crop is early spring (typically in February or the beginning of March in the Northern Hemisphere).[14]
In planting, the tops of thebulbs should be kept a little above ground, and thesoil surrounding the bulbs is often drawn away when the roots have taken hold. They come to maturity in summer, although fresh shallots can now be found year-round in supermarkets. Shallots should not be planted on ground recentlymanured. Shallots suffer damage fromleek moth larvae, which mine into the leaves or bulbs of the plant.[15]
A raw shallot is 80% water, 17%carbohydrates, 2.5%protein and contains negligiblefat (table). In a reference amount of 100 grams (3.5 oz), raw shallot supplies 72calories and is a rich source ofvitamin B6 (27% of theDaily Value, DV), while providing moderate amounts ofmanganese (14% DV) andvitamin C (10% DV) (table). No othermicronutrients are in significant content.
Shallots are used in cooking. They may bepickled. Finely-sliceddeep-fried shallots are used as acondiment inAsian cuisine, often served withporridge. Shallots taste similar to other cultivars of the commononion, but have a milder flavor.[18] Like onions, when sliced, raw shallots release substances thatirritate the human eye, resulting in production oftears.
Fresh shallots can be stored in a cool, dry area (0 to 4 °C, 32 to 40 °F, 60 to 70% RH) for six months or longer.[19] Chopped, dried shallots are available.[20]
Shallots are the traditional choice for many dishes in Sri Lankan cuisine, includingpol sambola,lunu miris and many meat, fish and vegetable dishes.
In mostIndian cuisines, the distinction between onions and shallots is weak; larger varieties of shallot are sometimes confused with small red onions and used interchangeably. Indeed, most parts of India use the regional name for onion interchangeably with shallot (Maharashtra, for instance, where both are calledkanda). The southern regions of India distinguish shallots from onions in recipes more often, especially the much loved tiny varieties (about the width of a finger); these are widely used in curries and different types ofsambar, alentil-based dish. Shallots pickled in red vinegar are common in many Indian restaurants, served along with sauces andpapad on the condiments tray. They are also used[clarification needed] as a home remedy for sore throats, mixed with jaggery or sugar. In Nepal, shallots are used as one of the ingredients for makingmomo.
In Kashmir shallots are widely used in preparation of Wazwan Kashmiri cuisine, as they add distinct flavor and prevent curry from becoming black, which is common with onions.
InIran shallots are used in various ways, the most common being grated shallot mixed into dense yogurt, a combination served in almost every restaurant when one orders grills or kebabs. Shallots are also used to make different types oftorshi (ترشی), a sour Iranian side dish consisting of a variety of vegetables under vinegar, eaten with main dishes in small quantities. Shallot is also pickled—calledshour (شور) in Persian—along with other vegetables to be served astorshi.
InSoutheast Asian cuisines, such as those ofIndonesia,Vietnam,Thailand,Cambodia,Malaysia,Philippines,Singapore andBrunei, both shallots and garlic are often used as elementary spices. Raw shallots can also accompany cucumbers when pickled in mild vinegar solution. They are also often chopped finely, then fried until golden brown, resulting in tiny crispy shallot chips calledbawang goreng (fried shallots) in Indonesian, which can be bought ready-made from groceries and supermarkets. Shallots enhance the flavor of many Southeast Asian dishes, such asfried rice variants. They are also often present in noodle and slaw dishes.[21] Crispy shallot chips are also used in southern Chinese cuisine. In Indonesia, shallots are sometimes pickled and added to several traditional foods; the pickles' sourness is thought to increase the appetite. In the southernPhilippines, shallot bulbs and leaves are used to make the popular spicyMaranao condiment calledpalapa, which is used in the dishpiaparan.
The tubular green leaves of the plant can also be eaten and are very similar to the leaves of spring onions and chives.
^Fritsch, R. M.; N. Friesen (2002). "Chapter 1: Evolution, Domestication, and Taxonomy". In H. D. Rabinowitch and L. Currah (ed.).Allium Crop Science: Recent Advances. Wallingford, UK: CABI Publishing. p. 21.ISBN0-85199-510-1.
^shallot. CollinsDictionary.com. Collins English Dictionary - Complete & Unabridged 11th Edition. Retrieved 30 September 2012.
^Green, Aliza (2004),Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market, Quirk Books, p. 256,ISBN978-1-931686-80-8
^Nolte, Kurt."Shallot.pdf"(PDF).College of Agriculture and Life Sciences | The University of Arizona.Archived(PDF) from the original on January 22, 2021. RetrievedMay 8, 2021.
^Hunt, Marjorie B. and Bortz, Brenda (1986),High-Yield Gardening, Pennsylvania: Rodale Press,ISBN0-87857-599-5{{citation}}: CS1 maint: multiple names: authors list (link)
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