It is believed to have originated around Central or Southwest Asia with the name shallot coming from Ashkelon, an ancient Canaanite city. In Africa, shallots are primarily grown in the area around Anloga in Southeastern Ghana.
It is referred to as green onion in the regions around Quebec in Canada with several local names, especially in Central and Southeast Asia regions.
The bulbs are formed in clusters of offsets with a head composed of multiple cloves.
The skin color varies from golden brown to rose red, While their flesh is usually off-white tinged with green or magenta.
The bulbs are characteristically less pungent than that of onions and garlic.
Shallots are perennial plants though they can be grown annually too. The plant reaches about 50 cm in height and bears 1-5 cloves underneath the soil surface.
Fresh bulbs are available during spring and early summer seasons. They can be purchased in stores and supermarkets canned, fresh, frozen, pickled, powdered, and dehydrated forms.
Fresh shallot should be purchased having dry, thin, golden-brown, outer skin. Avoid those that have started sprouting, have bruises, cuts, and show signs of discolored mold.
The bulbs should also be firm when pressed and should feel heavy for their size.
At home, they should be stored in a cool dark place away from moisture and humid conditions. There, they will keep fresh for several days. If stored in a refrigerator they should be used once they are removed as they tend to spoil thereafter.
How to Use Shallot for Culinary Purposes
Trim the ends using a paring knife. Then peel the outer 2-3 layers of skin until you get to the inner shiny surface. Depending on the size of the shallot you can use them whole, halve them or cut them into slices.
You follow the A recipe is a set of instructions that describe how to prepare a culinary dish and covers the ingredients and method. It consists of the name of the dish, the time it will take to prepare, the individual ingredients and the amounts needed to make the dish. Instructions covering the preparation method, the number of servings the flavor and texture... More to use in your cooking. Generally, they can be used fresh and uncooked in A salad is a mixture of small to medium pieces of ready to eat ingredients mixed together and topped with a sauce or dressing. They are preferred cold with few exceptions served warm. The dressing is usually sweet and sour in nature or can be salted and spiced. Salad ingredients range widely but most commonly they include vegetables, fruits, cooked... More.
They can also be used in soups, stews, and A sauce is a liquid or semi-solid food served on other foods or used to cook other foods. Sauces are not normally served as foods on their own. They are used to enhance other dishes by adding flavor and texture. The sauce is derived from the French word salsa which means salted though they may be sweet or savory in... More. They can also be used in vegetable dishes as well as meat, poultry, fish, and seafood dishes.
They can be used caramelized as garnishes in burgers and hotdogs. They are also an integral ingredient in Pizza is a type of flat bread that is topped with tomato sauce and cheese. It may also contain other toppings of meat, poultry, vegetables, and seafood. It can be flavored with herbs such as thyme, oregano, basil and marjoram among others. It originated in Naples, Italy and is popular worldwide. It can be bought fresh or frozen in a... More dishes, noodles, as well as To Pickle is to preserve or lengthen the lifespan of food by immersing in vinegar or by anaerobic fermentation in brine or similar solution. A Pickle is also the name of a vegetable that has been preserved by the pickling process. Foods that are normally pickled include vegetables, eggs, meats, and fruits. The process involves soaking the food in the... More.
Generally, shallot is more nutritious than onions of the same volume. They are better packed with antioxidants, minerals, and vitamins. They contain almost no fats and oils and have no cholesterol.
They contain decent amounts of the B-complex vitamins most notably Pyridoxine is also known as pyridoxol or vitamin B6 and can be gotten from fruit, vegetables, and grains. It helps prevent confusion, ulcerations, conjuctivitis, intertigo and neuropathy among others. Alcoholics and the elderly are usually the demographics that tend to have increased risk of vitamin B6 deficiency.... More. It also has some amounts of Folates are also known as Folic acid or vitamin B9 is good for DNA synthesis and is essential for alleviating Anemia and in pregnant women infant neural tube defects. It is a water-soluble vitamin. Folic acid can be found naturally in leafy green vegetables. Steam cooking helps retain more of the vitamin during cooking. You can also get it from... More, Thiamin, Thiamine or Vitamin B1 helps prevent disorders like beriberi and korsakoff's syndrome and can lead to metabolic coma and death. Yeast, yeast extract, pork, whole grain brown bread and other cereals are good sources of vitamin B1.... More, and Pantothenic acid is also known as vitamin B5. It is a water soluble vitamin used by animals to synthesize coenzyme-A (CoA), as well as to metabolize proteins, carbohydrates and fats. Major food sources include dried mushrooms, liver, dried egg yolks and sunflower seeds among others. Pantothenic acid deficiency is extremely rare but symptoms include impaired energy production, irritability, fatigue, and... More. Also, trace amounts of Niacin is also known as Nicotinic acid or vitamin B3 and is useful for the prevention of nausea, skin and mouth lesions, anemia, headaches and exhaustion. It is also useful in the regulation of high cholesterol in the system. It an be found mainly in protein foods like liver, chicken, beef, fish, cereal, peanuts and legumes.... More and Riboflavin is also known as vitamin B2 helps prevent migraines and is good for cellular respiration. It can be found in eggs, milk, meat and green vegetables. Deficiency results in symptoms similar to Pellagra. Others include chapped lips, red tongue, sore throat, inflammation of the mouth and scaly rashes on private parts.... More.
Shallot is a good source of Vitamin A is a group of unsaturated nutritional organic compounds like retinol, retinoic acid provitamin A carotenoids like beta-carotene and is important for growth, immune system and good vision especially in low-light and color vision. It can be found in several foods including liver, cod liver oil, carrot, green vegetables, butter, milk sweet potato, Cheese and fish among others.... More and vitamin C.
You will find good amounts of Potassium, Copper, iron, and Manganese in shallots. Also present is Phosphorus, Calcium, Magnesium, Selenium, and Zinc.