Editing Shallot

{{About|the French red shallot|the Persian shallot|Allium stipitatum|the French grey shallot|Allium oschaninii|the fictional character|Clifton Shallot}}

| species = ''[[Allium cepa]]'' <small>(see text)</small>

The '''shallot''' is a [[cultivar group]] of the [[onion]]. Until 2010, the (French red) shallot was classified as a separate species, ''Allium ascalonicum''. The taxon was [[synonym (taxonomy)|synonym]]ized with ''[[Allium cepa]]'' (the common onion) in 2010, as the difference was too small to justify a separate 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>

As part of the onion genus ''Allium'', 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&nbsp;— 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>

== 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]].<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

| isbn = 978-1-931686-80-8}}</ref> 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 | date = 22 January 2013| 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 | archive-date = June 30, 2017 | archive-url = https://web.archive.org/web/20170630220728/http://www.marchespublics-mtl.com/en/produits/green-onion-shallot/?filter_market=436 | url-status = dead }}</ref> 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|date=March 2021}}

[[File:A. cepa var. aggregatum conreu.JPG|thumb|Shallot plant (''A. cepa var. aggregatum'') growing in [[Castelltallat]], Spain]]

[[File:Allium fistulosum MHNT.BOT.2011.3.23.jpg|thumb|Shallot seeds]]

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=January 22, 2021|access-date=May 8, 2021|website=College of Agriculture and Life Sciences {{!}} The University of Arizona}}</ref>

==Nutrition==

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.

| water=80 g

| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/170499/nutrients Link to USDA Database entry]

== 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]]. Shallots taste similar to other cultivars of the 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]].

Fresh shallots can be stored ina cool, dry area (0 to 4&nbsp;°C, 32 to 40&nbsp;°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>

In Europe, the Pikant, Atlas, and Ed's Red types of shallots are the most common.{{citation needed|date=December 2017}}

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. They are also used{{Clarify|fresh, fried, or pickled?|date=January 2012}} as a home remedy for sore throats, mixed with jaggery or sugar. In Nepal, shallots are used as one of the ingredients for making [[Momo (dumpling)|''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 [[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 pickled and added to several traditional foods; the pickles' sourness is thought to increase the appetite. In the southern [[Philippines]], shallot bulbs and leaves are used to make the popular spicy [[Maranao]] condiment called [[Palapa (condiment)|palapa]], which is used in the dish [[Piaparan]].

<gallery mode="packed">

File:Shallot (Sambar Onion) (1).JPG|Shallots for sale in India

File:Woman chopping shallots.jpg|Shallots being chopped for [[satay]]

File:Fried shallots bawang goreng.JPG|''[[Bawang goreng]]'', consisting of crispy deep-fried shallots, is a popular garnish in [[Indonesian cuisine|Indonesia]].

* {{Commons category-inline|Shallot}}

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