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Clarify relative usage of terms in Australia
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{{Short description|Variety of small onion}}
{{About|the French red shallot|the Persian shallot|Allium stipitatum|the French grey shallot|Allium oschaninii|the fictional character|Clifton Shallot}}
{{See also|Allium fistulosum#Ambiguous names}}
{{Infobox cultivar
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| image = Shallots - sliced and whole.jpg
| image_caption = Sliced and whole red shallots
| species = ''[[Allium cepa]]'' <small>(
| group = Aggregatum Group
| origin =
}}
The '''shallot''' is a [[variety (botany)|botanical variety]] (a [[cultivar]]) of the [[alium]]. Until 2010, the shallot was classified as a separate species, ''Allium ascalonicum'', a name that is a [[synonym (taxonomy)|synonym]] of ''[[Allium cepa]]'', the species name of the onion. ''A. cepa'' is the [[correct name (botany)|correct name]] for the shallot [[species]].<ref name=GRIN>{{GRIN | access-date=2010-08-20}}</ref><ref>{{cite book |last=Fritsch |first=R. M. |author2=N. Friesen |editor=H. D. Rabinowitch and L. Currah |title=Allium Crop Science: Recent Advances |url=https://archive.org/details/alliumcropscienc00curr |url-access=limited |chapter=Chapter 1: Evolution, Domestication, and Taxonomy |year=2002 |publisher=CABI Publishing |location=Wallingford, UK |isbn=0-85199-510-1 |page=[https://archive.org/details/alliumcropscienc00curr/page/n33 21]}}</ref> ▼
▲The '''shallot''' is a [[
Its close relatives include [[garlic]], [[scallion]]s, [[leek]]s, [[chive]]s,<ref name=Block2010>{{cite book|author=Block, E.|title=Garlic and Other Alliums: The Lore and the Science|url=https://books.google.com/books?id=6AB89RHV9ucC|publisher=Royal Society of Chemistry|year=2010|isbn=978-0-85404-190-9}}</ref> and the [[Allium chinense|Chinese onion]].<ref name="AN">{{cite web |url=http://www.allallergy.net/fapaidfind.cfm?cdeoc=684 |title=AllergyNet — Allergy Advisor Find |publisher=Allallergy.net |access-date=April 14, 2010 |url-status=dead |archive-url=https://web.archive.org/web/20100615004222/http://allallergy.net/fapaidfind.cfm?cdeoc=684 |archive-date=15 June 2010 |df=dmy-all}}</ref>▼
▲
==
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]].<ref>[https://www.balashon.com/2006/07/scallion_05.html?m=1 "scallion"], at ''Balashon - Hebrew Language Detective'', 5 July 2006. Accessed 28 Feb 2024.</ref><ref>{{cite book |contribution=shallot |title=New Oxford American Dictionary |edition=Second |publisher=Oxford University Press |year=2005 |title-link=New Oxford American Dictionary}}</ref><ref>[http://www.collinsdictionary.com/dictionary/english/shallot shallot]. CollinsDictionary.com. Collins English Dictionary - Complete & Unabridged 11th Edition. Retrieved 30 September 2012.</ref>
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 [[Allium stipitatum|Persian shallot]] or ''musir'' (''A. stipitatum'') from the [[Zagros Mountains]] in [[Iran]] and [[Iraq]], and the French gray shallot (''[[Allium oschaninii]]'') which is also known as ''griselle'' or "true shallot";<ref name="Field Guide">{{Citation
| last1 = Green
| first1 = Aliza
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| page = 256
| year = 2004
▲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 [[Allium stipitatum|Persian shallot]] or ''musir'' (''A. stipitatum'') from the [[Zagros Mountains]] in [[Iran]] and [[Iraq]], and the '''French gray shallot''' ('''''Allium oschaninii''''') which is also known as ''griselle'' or "true shallot";<ref name="Field Guide" /> it grows wild from [[Central Asia|Central]] to [[Southwest Asia]]. The name ''shallot'' is also used for a [[scallion]] in [[New South Wales]], [[Australia]]<ref>{{cite web | title = Spring onions v shallots | url = https://www.goodfood.com.au/recipes/the-name-game--spring-onions-v-shallots-20130121-2d2fg| access-date = May 14, 2019}}</ref> and among English-speaking people in Quebec while the term ''French shallot'' refers to the plant referred to on this page.<ref>{{cite web | title = Montreal public market site | url = http://www.marchespublics-mtl.com/en/produits/green-onion-shallot/?filter_market=436 | publisher = Montreal public markets | access-date = August 28, 2014}}</ref> In most English-speaking nations, the name is pronounced with the emphasis on the last syllable, ''sha-lot'', while the emphasis is commonly made on the first syllable, ''shall-ət'', in the United States.{{cn|date=March 2021}}
The term ''eschalot'', derived from the [[French language|French]] word ''échalote'', can also be used to refer to the shallot.<ref>{{cite web | title = Dictionary: eschalot | url = http://www.merriam-webster.com/dictionary/eschalot | publisher = Merriam-Webster, Incorporated | access-date = December 4, 2013}}</ref>
== Description and cultivation ==
[[File:A. cepa var. aggregatum conreu.JPG|thumb
[[File:Shallot whole plant.jpg|thumb|Whole shallot plants consist of roots, bulbs, leaves, stalks, and flowers.]]
[[File:
Like [[garlic]], shallots are formed in clusters of [[offset (botany)|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.<ref>{{Cite web|last=Nolte|first=Kurt|title=Shallot.pdf|url=https://cals.arizona.edu/fps/sites/cals.arizona.edu.fps/files/cotw/Shallot.pdf|url-status=live|archive-url=https://web.archive.org/web/20210122161314/https://cals.arizona.edu/fps/sites/cals.arizona.edu.fps/files/cotw/Shallot.pdf|archive-date=
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]]).<ref>{{Citation |last=Hunt |first=Marjorie B. and Bortz, Brenda |year=1986 |title=High-Yield Gardening |location=Pennsylvania |publisher=Rodale Press |isbn=0-87857-599-5}}</ref> 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).<ref>{{Citation |last=Seabrook |first=Peter |year=1976 |title=Complete Vegetable Gardener |location=London |publisher=Cassell |isbn=978-0-304-29738-2 |url-access=registration |url=https://archive.org/details/peterseabrooksco00seab }}</ref>
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In planting, the tops of the [[bulb onion|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 [[manure]]d. Shallots suffer damage from [[leek moth]] larvae, which mine into the leaves or bulbs of the plant.<ref>{{Cite journal|last=Landry|first=Jean-François|title=Taxonomic review of the leek moth genus Acrolepiopsis (Lepidoptera: Acrolepiidae) in North America|url=http://www.bioone.org/doi/pdf/10.4039/n06-098|journal=The Canadian Entomologist|year=2007|language=en-US|volume=139|issue=3|pages=319–353|doi=10.4039/n06-098|s2cid=86748199}}</ref>
==
A raw shallot is 80% water, 17% [[carbohydrate]]s, 2.5% [[protein (nutrient)|protein]] and contains negligible [[fat]] (table). In a reference amount of {{convert|100|g}}, raw shallot supplies 72 [[calorie]]s and is a rich source of [[vitamin B6]] (27% of the [[Daily Value]], DV), while providing moderate amounts of [[manganese]] (14% DV) and [[vitamin C]] (10% DV) (table). No other [[micronutrient]]s are in significant content.
Shallots are <!--popular with [[gourmet]]s {{citation needed|date=August 2012}}, being -->used in cooking. They may be [[pickling|pickled]]. Finely-sliced [[deep frying|deep-fried]] shallots are used as a [[condiment]] in [[Asian cuisine]], often served with porridge. As a species of ''[[Allium]]'', shallots taste somewhat like a common [[onion]], but have a milder flavor.<ref>{{cite web | title = Kitchen Dictionary: shallot | url = http://www.food.com/library/shallot-127 | publisher = Scripps Networks | access-date = December 4, 2013}}</ref> Like onions, when sliced, raw shallots release substances that [[Onion#Eye irritation|irritate the human eye]], resulting in production of [[tears]].{{Cn|date=March 2021}}▼
Fresh shallots can be stored in cool, dry area (0 to 4 °C, 32 to 40 °F, 60 to 70% RH) for six months or longer.<ref>{{cite web | title = Onions, Garlic, and Shallots | url = http://www.ext.vt.edu/pubs/envirohort/426-411/426-411.html | archive-url = https://web.archive.org/web/19990901193443/http://www.ext.vt.edu/pubs/envirohort/426-411/426-411.html | url-status = dead | archive-date = September 1, 1999 | publisher = Virginia Cooperative Extension | date = May 1, 2009 | access-date = March 13, 2013 }}</ref> Chopped, dried shallots are available.<ref>{{cite web | title = Shallots, Freeze Dried | url = http://www.mccormickforchefs.com/Products/Brands/McCormick-Culinary/Shallots-Freeze-Dried.aspx | publisher = McCormick & Co. Inc | date = 2011 | access-date = March 13, 2013}}</ref>▼
{{nutritional value
| name=Shallots, raw
| water=80 g
| kJ=301
| protein=2.5 g
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| folate_ug=34
| source_usda = 1
| note=[
}}
== Uses ==
=== Culinary ===
▲Shallots are <!--popular with [[gourmet]]s {{citation needed|date=August 2012}}, being -->used in cooking. They may be [[pickling|pickled]]. Finely-sliced [[deep frying|deep-fried]] shallots are used as a [[condiment]] in [[Asian cuisine]], often served with [[porridge]].
▲Fresh shallots can be stored ina cool, dry area (0 to 4 °C, 32 to 40 °F, 60 to 70% RH) for six months or longer.<ref>{{cite web | title = Onions, Garlic, and Shallots | url = http://www.ext.vt.edu/pubs/envirohort/426-411/426-411.html | archive-url = https://web.archive.org/web/19990901193443/http://www.ext.vt.edu/pubs/envirohort/426-411/426-411.html | url-status = dead | archive-date = September 1, 1999 | publisher = Virginia Cooperative Extension | date = May 1, 2009 | access-date = March 13, 2013 }}</ref> Chopped, dried shallots are available.<ref>{{cite web | title = Shallots, Freeze Dried | url = http://www.mccormickforchefs.com/Products/Brands/McCormick-Culinary/Shallots-Freeze-Dried.aspx | publisher = McCormick & Co. Inc | date = 2011 | access-date = March 13, 2013}}</ref>
=== Europe ===
In Europe, the Pikant, Atlas, and Ed's Red types of shallots are the most common.{{citation needed|date=December 2017}}
=== Asia ===
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Shallots are the traditional choice for many dishes in Sri Lankan cuisine, including [[pol sambola]], [[Lunumiris|lunu miris]] and many meat, fish and vegetable dishes.
In most [[Indian cuisine]]s, the distinction between onions and shallots is weak; larger varieties of shallot are sometimes confused with small red onions and used interchangeably. Indeed, most parts of India use the regional name for onion interchangeably with shallot (Maharashtra, for instance, where both are called ''kanda''). The southern regions of India distinguish shallots from onions in recipes more often, especially the much loved tiny varieties (about the width of a finger); these are widely used in curries and different types of ''[[sambar (dish)|sambar]]'', a [[lentil]]-based dish. Shallots pickled in red vinegar are common in many Indian restaurants, served along with sauces and [[papadum|papad]] on the condiments tray.
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 [[Iranian cuisine|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 [[Asian cuisine#Southeast Asian cuisine|Southeast Asian cuisines]], such as those of [[Indonesian cuisine|Indonesia]], [[Vietnamese cuisine|Vietnam]], [[Thai cuisine|Thailand]], [[Cambodian cuisine|Cambodia]], [[Malaysian cuisine|Malaysia]], [[Philippine cuisine|Philippines]], [[Singapore cuisine|Singapore]] and [[Bruneian cuisine|Brunei]], both shallots and garlic are often used as elementary spices. Raw shallots can also accompany cucumbers when pickled in mild vinegar solution. They are also often chopped finely, then fried until golden brown, resulting in tiny crispy shallot chips called ''[[bawang goreng]]'' (fried shallots) in Indonesian, which can be bought ready-made from groceries and supermarkets. Shallots enhance the flavor of many Southeast Asian dishes, such as [[fried rice]] variants. They are also often present in noodle and slaw dishes.<ref>{{Cite web |last=Lopez-Alt |first=J. Kenji |date=May 23, 2022 |title=What Store-Bought Fried Shallots Can Do for You |url=https://www.nytimes.com/2022/05/23/dining/fried-shallots-southeast-asian-pantry.html#:~:text=Crisp%2C%20sweet%20and%20aromatic%2C%20fried,paired%20with%20eggs%20and%20rice. |access-date=January 12, 2024 |website=New York Times}}</ref> Crispy shallot chips are also used in southern Chinese cuisine. In Indonesia, shallots are sometimes
The tubular green leaves of the plant can also be eaten and are very similar to the leaves of spring onions and chives.
==Gallery==
<gallery mode="packed">
File:Shallot (Sambar Onion) (1).JPG|Shallots
File:Woman chopping shallots.jpg|
File:Sliced shallots for bawang goreng.JPG|Sliced shallots for ''bawang goreng'' in Indonesia
File:Fried shallots bawang goreng.JPG|''[[Bawang goreng]]'', consisting of crispy deep
File:Delft pickled shallots.jpg|Pickled shallots
</gallery>
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== External links ==
* {{Wiktionary-inline|shallot}}
* {{Commons category-inline|
{{Allium}}
{{Authority control}}
[[Category:Allium]]
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