The shallot (Allium cepa var. aggregatum, or A. cepa Aggregatum group) is the botanical variety of Allium cepa to which the multiplier onion also belongs. It was formerly classified as the species A. ascalonicum, a name now considered a synonym of the correct name. In Australia, the term “shallot” can also refer to scallions, while the term eschalot is used to refer to the shallot described in this article. The term “shallot” is further used for the French gray shallot or griselle, Allium oschaninii, a species growing wild from Central to Southwest Asia, which has been considered to be the “true shallot” by many, and to the Persian shallot, A. stipitatum, from the Zagros mountains.