Shallot

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Source: Wikipedia, the free encyclopedia.
This article is about the French red shallot. For the Persian shallot, see
Clifton Shallot
.
See also: Allium fistulosum § Ambiguous names
Shallot
Allium cepa (see text)
Cultivar groupAggregatum Group

The shallot is a

Allium cepa (the common onion) in 2010, as the difference was too small to justify a separate species.[1][2]

As part of the onion genus Allium, its close relatives include

chives,[3] and the Chinese onion.[4]

Etymology and names

The names scallion and shallot are derived from the Old French eschalotte, by way of eschaloigne, from the Latin Ascalōnia caepa or Ascalonian onion, a Ascalōnia caepa or Ascalonian onion, a namesake of the ancient city of Ascalon.[5][6][7]

The term shallot is usually applied to the French red shallot (Allium cepa var. aggregatum, or the A. cepa Aggregatum Group). It is also used for the

Southwest Asia. The name shallot is also used for a scallion in New South Wales, Australia[9] and among English-speaking people in Quebec while the term French 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 term eschalot, derived from the French word échalote, can also be used to refer to the shallot.[11]

Description and cultivation

Castelltallat
, Spain
Whole shallot plants consist of roots, bulbs, leaves, stalks, and flowers.
Shallot seeds

Like garlic, shallots are formed in clusters of offsets 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 the Northern 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 the

bulbs should be kept a little above ground, and the soil 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 recently manured. Shallots suffer damage from leek moth larvae, which mine into the leaves or bulbs of the plant.[15]

Nutrition

A raw shallot is 80% water, 17%

Daily Value, DV), while providing moderate amounts of manganese (14% DV) and vitamin C (10% DV) (table). No other micronutrients
are in significant content.

Shallots, raw
Nutritional value per 100 g (3.5 oz)
Energy301 kJ (72 kcal)
16.8 g
Sugars7.87 g
Dietary fiber3.2 g
0.1 g
2.5 g
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
MineralsQuantity
%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 constituentsQuantity
Water80 g
Link to USDA Database entry
†Percentages estimated using US recommendations for adults,[16] except for potassium, which is estimated based on expert recommendation from the National Academies.[17]

Uses

Culinary

Shallots are used in cooking. They may be pickled. Finely-sliced deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. Shallots taste similar to other cultivars of the common onion, but have a milder flavor.[18] Like onions, when sliced, raw shallots release substances that irritate the human eye, resulting in production of tears.

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]

Europe

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

Asia

Shallots are the traditional choice for many dishes in Sri Lankan cuisine, including

pol sambola, lunu miris
and many meat, fish and vegetable dishes.

In most

momo
.

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.

In Iran 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 of torshi (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—called shour (شور) in Persian—along with other vegetables to be served as torshi.

In

Maranao condiment called palapa, which is used in the dish Piaparan
.

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

See also

References

  1. ^ "Shallot". Germplasm Resources Information Network. Agricultural Research Service, United States Department of Agriculture. {{citation}}: |access-date= requires |url= (help)
  2. ISBN 0-85199-510-1
    .
  3. ISBN 978-0-85404-190-9
    .
  4. ^ "AllergyNet — Allergy Advisor Find". Allallergy.net. Archived from the original on 15 June 2010. Retrieved 14 April 2010.
  5. ^ "scallion", at Balashon - Hebrew Language Detective, 5 July 2006. Accessed 28 Feb 2024.
  6. ^ "shallot". New Oxford American Dictionary (Second ed.). Oxford University Press. 2005.
  7. ^ shallot. CollinsDictionary.com. Collins English Dictionary - Complete & Unabridged 11th Edition. Retrieved 30 September 2012.
  8. ISBN 978-1-931686-80-8
  9. ^ "Spring onions v shallots". 22 January 2013. Retrieved May 14, 2019.
  10. ^ "Montreal public market site". Montreal public markets. Archived from the original on June 30, 2017. Retrieved August 28, 2014.
  11. ^ "Dictionary: eschalot". Merriam-Webster, Incorporated. Retrieved December 4, 2013.
  12. ^ Nolte, Kurt. "Shallot.pdf" (PDF). College of Agriculture and Life Sciences | The University of Arizona. Archived (PDF) from the original on January 22, 2021. Retrieved May 8, 2021.
  13. ISBN 0-87857-599-5{{citation}}: CS1 maint: multiple names: authors list (link
    )
  14. ISBN 978-0-304-29738-2
  15. S2CID 86748199
    .
  16. ^ United States Food and Drug Administration (2024). "Daily Value on the Nutrition and Supplement Facts Labels". Retrieved 2024-03-28.
  17. PMID 30844154.{{cite book}}: CS1 maint: multiple names: authors list (link
    )
  18. ^ "Kitchen Dictionary: shallot". Scripps Networks. Retrieved December 4, 2013.
  19. ^ "Onions, Garlic, and Shallots". Virginia Cooperative Extension. May 1, 2009. Archived from the original on September 1, 1999. Retrieved March 13, 2013.
  20. ^ "Shallots, Freeze Dried". McCormick & Co. Inc. 2011. Retrieved March 13, 2013.
  21. ^ Lopez-Alt, J. Kenji (May 23, 2022). "What Store-Bought Fried Shallots Can Do for You". New York Times. Retrieved January 12, 2024.

External links

  • The dictionary definition of shallot at Wiktionary
  • Media related to Shallot at Wikimedia Commons
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