Food: Shallots [edit]

Other Names: 青葱 (Chinese), الكراث (Arabic), Chalotas (Portuguese), Échalotes (French), Chalotes (Spanish) All Translations

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Edited by: Alisa Escanlar, Sheri, The Duo Dishes, mrsound, Barnaby Dorfman

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Basic Eating: Food Defined, Not Refined: “Shallots (Allium oschaninii)”

November 08, 2009

Last weekend, we went to a "stock your root cellar" sale at the Brookwood Community Farm . This organic farm is nestled into the Blue Hills Reservation and just got started ...

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Wikipedia

The term shallot is used to describe two different ''Allium'' species of plant. The French grey challot or griselle, which has been considered to be the “true shallot” by many, is ''Allium oschaninii'', a species that grows wild from Central to Southwest Asia. Other varieties of shallot are ''Allium cepa'' var. ''aggregatum'' (multiplier onions), also known as ''A. ascalonicum''. In Australia, the term can also refer to Scallion, and the term eschallott is used to refer to the shallot described in this article. The botanical name of shallot is ''Allium ascalonicum'' Linn and it belongs to the family Alliaceae. Indian names are Ek-kanda-lasun or Gandana (Hindi, Marwari and Punjabi) or Gundhun (Bengali).

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[edit] About Shallots

Shallots are part of the onion family but are much smaller. They do not have the rings like onions, but are sectioned in cloves. They possess a strong rich flavor, which tastes like a combination of onion and garlic.

Shallots have coppery brown skin, pinkish, or greyish brown. They are great in salads, and in dips.

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