Shallot (Allium cepa Aggregatum group)

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[citation needed], and to the Persian shallot, A. stipitatum, from the Zagros mountains. 

As a variety of onion, shallots taste somewhat like a common onion, but have a sweeter, milder, and yet richer and more complex flavor. Shallots tend to be more expensive than onions. They can be stored for at least 6 months.
Shallots are extensively cultivated for use in fresh cooking, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine (often eaten with porridge).

 

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