Shallot

This article is about the French red shallot. For the Persian shallot, seeAllium stipitatum.For the French grey shallot, seeAllium oschaninii.For the fictional character, seeClifton Shallot.

See also:Allium fistulosum § Ambiguous names

Shallot
Sliced and whole red shallots
Species	Allium cepa(see text)
Cultivar group	Aggregatum Group

Theshallotis acultivar groupof theonion.Until 2010, the (French red) shallot was classified as a separate species,Allium ascalonicum.The taxon wassynonymizedwithAllium cepa(the common onion) in 2010, as the difference was too small to justify a separate species.

As part of the onion genusAllium,its close relatives includegarlic,scallions,leeks,chives,and theChinese onion.

Etymology and names

The namesscallionandshallotare derived from theOld Frencheschalotte,by way ofeschaloigne,from theLatinAscalōnia caepaor Ascalonian onion, aAscalōnia caepaor Ascalonian onion, a namesake of the ancient city ofAscalon.

The termshallotis usually applied to the French red shallot (Allium cepavar.aggregatum,or theA. cepaAggregatum Group). It is also used for thePersian shallotormusir(A. stipitatum) from theZagros MountainsinIranandIraq,and the French gray shallot (Allium oschaninii) which is also known asgriselleor "true shallot";it grows wild fromCentraltoSouthwest Asia.The nameshallotis also used for ascallioninNew South Wales,Australiaand among English-speaking people in Quebec while the termFrench shallotrefers to the plant referred to on this page.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.

The termeschalot,derived from theFrenchwordéchalote,can also be used to refer to the shallot.

Description and cultivation

Shallot plant (A. cepa var. aggregatum) growing inCastelltallat,Spain

Whole shallot plants consist of roots, bulbs, leaves, stalks, and flowers.

Shallot seeds

Likegarlic,shallots are formed in clusters ofoffsetswith 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.

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).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).

In planting, the tops of thebulbsshould be kept a little above ground, and thesoilsurrounding 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 mothlarvae, which mine into the leaves or bulbs of the plant.

Nutrition

A raw shallot is 80% water, 17%carbohydrates,2.5%proteinand contains negligiblefat(table). In a reference amount of 100 grams (3.5 oz), raw shallot supplies 72caloriesand is a rich source ofvitamin B6(27% of theDaily Value,DV), while providing moderate amounts ofmanganese(14% DV) andvitamin C(10% DV) (table). No othermicronutrientsare in significant content.

Shallots, raw

Nutritional value per 100 g (3.5 oz)
Energy	301 kJ (72 kcal)
Carbohydrates	16.8 g
Sugars	7.87 g
Dietary fiber	3.2 g
Fat	0.1 g
Protein	2.5 g
Vitamins	Quantity %DV†
Thiamine (B1)	5% 0.06 mg
Riboflavin (B2)	2% 0.02 mg
Niacin (B3)	1% 0.2 mg
Pantothenic acid (B5)	6% 0.29 mg
Vitamin B6	20% 0.345 mg
Folate (B9)	9% 34 μg
Vitamin C	9% 8 mg
Vitamin E	0% 0.04 mg
Vitamin K	1% 0.8 μg
Minerals	Quantity %DV†
Calcium	3% 37 mg
Iron	7% 1.2 mg
Magnesium	5% 21 mg
Manganese	13% 0.292 mg
Phosphorus	5% 60 mg
Potassium	11% 334 mg
Zinc	4% 0.4 mg
Other constituents	Quantity
Water	80 g
Link to USDA Database entry
†Percentages estimated usingUS recommendationsfor adults,except for potassium, which is estimated based on expert recommendation fromthe National Academies.

Uses

Culinary

Shallots are used in cooking. They may bepickled.Finely-sliceddeep-friedshallots are used as acondimentinAsian cuisine,often served withporridge.Shallots taste similar to other cultivars of the commononion,but have a milder flavor.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.Chopped, dried shallots are available.

Europe

In Europe, the Pikant, Atlas, and Ed's Red types of shallots are the most common.

Asia

Shallots are the traditional choice for many dishes in Sri Lankan cuisine, includingpol sambola,lunu mirisand 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 andpapadon the condiments tray. They are also usedas 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.

InIranshallots 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,SingaporeandBrunei,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 ricevariants. They are also often present in noodle and slaw dishes.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 spicyMaranaocondiment 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.

Gallery

• 
  Shallots for sale in India
• 
  Shallots being chopped forsatay
• 
  Sliced shallots forbawang gorengin Indonesia
• 
  Bawang goreng,consisting of crispy deep-fried shallots, is a popular garnish inIndonesia.
• 
  Pickled shallots

See also

• Scallion

External links

• The dictionary definition ofshallotat Wiktionary
• Media related toShallotat Wikimedia Commons