Garlic and Alliaceae added in intro.
|
Clarify relative usage of terms in Australia
|
||
(418 intermediate revisions by more than 100 users not shown) | |||
Line 1: | Line 1: | ||
{{Short description|Variety of small onion}} |
|||
{{About||the Persian shallot|Allium stipitatum|other uses}} |
|||
{{About|the French red shallot|the Persian shallot|Allium stipitatum|the French grey shallot|Allium oschaninii|the fictional character|Clifton Shallot}} |
|||
{{Speciesbox |
|||
{{See also|Allium fistulosum#Ambiguous names}} |
|||
| name = Shallot |
|||
{{Infobox cultivar |
|||
| genus = Allium | species = cepa ''var.'' aggregatum |
|||
| name = Shallot |
|||
| image = Shallots_-_sliced_and_whole.jpg |
|||
| image = Shallots - sliced and whole.jpg |
|||
| image_caption = Shallots |
|||
| image_caption = Sliced and whole red shallots |
|||
| authority = G. Don (1827) |
|||
| species = ''[[Allium cepa]]'' <small>(see text)</small> |
|||
| group = Aggregatum Group |
|||
| origin = |
|||
}} |
}} |
||
The '''shallot''' (''Allium cepa'' var. ''aggregatum'', or the Aggregatum group ''A. cepa'') is a [[variety (botany)|botanical variety]] of the species ''[[Allium cepa]]'', to which the [[multiplier onion]] also belongs.<ref>{{cite book |last=Fritsch |first=R.M. |coauthors=N. Friesen |editor=H.D. Rabinowitch and L. Currah |title=Allium Crop Science: Recent Advances |chapter=Chapter 1: Evoluion, Domestication, and Taxonomy |year=2002 |publisher=CABI Publishing |location=Wallingford, UK |isbn=0-85199-510-1 |page=21}}</ref> The shallot was formerly classified as a separate species, ''A. ascalonicum'', a name now considered a [[synonym]] of the [[correct name (botany)|currently accepted name]].<ref>{{cite web |title=''Allium ascalonicum'' information |url=http://www.ars-grin.gov/cgi-bin/npgs/html/taxon.pl?404738 |work=[[Germplasm Resources Information Network]] |publisher=[[USDA]] |accessdate=2010-08-20}}</ref> Shallots, like onions and garlic, are now classified in the plant family [[Amaryllidaceae]], but were formerly considered to belong to the separate family Alliaceae. |
|||
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> |
|||
In Australia, the term "shallot" can also refer to [[scallion]]s (from various species of ''Allium''), while the term '''eschalot''' is used there 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 which has been considered to be the "true shallot" by many;{{Citation needed|date=August 2007}} it grows wild from [[Central Asia|Central]] to [[Southwest Asia]]. The name "shallot" is also used for the [[Allium stipitatum|Persian shallot ''(A. stipitatum]'']], from the [[Zagros Mountains]] in [[Iran]] and [[Iraq]]. |
|||
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 — 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> |
|||
== Details == |
|||
Shallots probably originated in Central or Southeast Asia, traveling from there to India and the eastern Mediterranean. The name "shallot" comes from [[Ashkelon]], an ancient Philistine city,<ref>{{cite book |
|||
|contribution=shallot |
|||
|title=[[New Oxford American Dictionary]] |
|||
|edition=Second |
|||
|publisher=[[Oxford University Press]] |
|||
|year=2005 |
|||
|isbn=9780195170771 |
|||
}}</ref> where people in classical [[Ancient Greece|Greek]] times believed shallots originated.{{Citation needed|date=January 2011}} |
|||
== Etymology and names== |
|||
Like [[garlic]], shallots are formed in clusters of [[offsets]] with a head composed of multiple cloves. Their skin color can vary from golden brown to gray to rose red, and their off-white flesh is usually tinged with green or magenta. Shallots are popular with gourmets. |
|||
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 |
|||
[[File:Echalote p1040227.jpg|thumb|left|Shallots for sale in Southern France]] |
|||
| last1 = Green |
|||
| first1 = Aliza |
|||
| title = Field Guide to Produce: How to Identify, Select, and Prepare Virtually Every Fruit and Vegetable at the Market |
|||
| publisher = Quirk Books |
|||
| page = 256 |
|||
| year = 2004 |
|||
| 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}} |
|||
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> |
|||
As a variety of [[onion]], shallots taste somewhat like a common onion, but have a milder flavor. They can be stored for at least six months.<ref>[http://www.ext.vt.edu/pubs/envirohort/426-411/426-411.html].</ref> |
|||
== Description and cultivation == |
|||
Shallots are extensively cultivated for use in fresh cooking, in addition to being [[pickling|pickled]]. Finely sliced, [[deep frying|deep-fried]] shallots are used as a [[condiment]] in [[Asian cuisine]] (often eaten with porridge). |
|||
[[File:A. cepa var. aggregatum conreu.JPG|thumb |
[[File:A. cepa var. aggregatum conreu.JPG|thumb|Shallot plant (''A. cepa var. aggregatum'') growing in [[Castelltallat]], Spain]] |
||
[[File:Shallot whole plant.jpg|thumb|Whole shallot plants consist of roots, bulbs, leaves, stalks, and flowers.]] |
|||
Shallots are propagated by [[offsets]]. In some regions, these are recommended to be planted in autumn in "long season areas" (e.g. September or October in the [[Northern Hemisphere]]);<ref>{{Citation |last=Hunt |first=Marjorie B. and Bortz, Brenda |year=1986 |title=High-Yield Gardening |publication-place=Pennsylvania |publisher=Rodale Press |isbn=0-87857-599-5}}</ref> in other regions, the suggested planting time for the principal crop is early spring (e.g. February or the beginning of March in the Northern Hemisphere).<ref>{{Citation |last=Seabrook |first=Peter |year=1976 |title=Complete Vegetable Gardener |publication-place=London |publisher=Cassell |isbn=978-0-304-29738-2 }}</ref> In planting, the tops of the [[bulb onion|bulbs]] should be kept a little above ground, and it is a commendable plan to draw away the [[soil]] surrounding the bulbs when their roots have taken hold. They should not be planted on ground recently [[manure]]d. They come to maturity in summer (about July or August in the Northern Hemisphere), although they can now be found year-round in supermarkets. |
|||
[[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> |
|||
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> |
|||
Similar to onions, raw shallots release substances that irritate the [[Human eye|eye]] when sliced, resulting in tears. See [[Onion#Eye_irritation|onion]] for a discussion of this phenomenon. |
|||
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> |
|||
[[File:2005onion and shallot.PNG|thumb|right|[[Onion]] and shallot output in 2005]] |
|||
==Nutrition== |
|||
Shallots appear to contain more [[flavonoid]]s and [[polyphenol|phenols]] than other members of the onion family.<ref>{{cite journal |author=Yang, J., Meyers, K.J., van der Heide, J. and Liu, R.H. |title=Varietal differences in phenolic content, and antioxidant and antiproliferative activities of onions |journal=J. Agric. Food Chem |volume=52 |issue=21 |pages=6787–6793 |year=2004 |pmid=15506817 |doi=10.1021/jf0307144}}</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. |
|||
{{nutritional value |
|||
The term "French shallot" has also been used for ''Allium oschaninii''. {{Citation needed|date=June 2009}} |
|||
| name=Shallots, raw |
|||
| water=80 g |
|||
| kJ=301 |
|||
| protein=2.5 g |
|||
| fat=0.1 g |
|||
| carbs=16.8 g |
|||
| fiber=3.2 g |
|||
| sugars=7.87 g |
|||
| calcium_mg=37 |
|||
| iron_mg=1.2 |
|||
| magnesium_mg=21 |
|||
| phosphorus_mg=60 |
|||
| potassium_mg=334 |
|||
| zinc_mg=0.4 |
|||
| manganese_mg=0.292 |
|||
| vitC_mg=8 |
|||
| vitE_mg=0.04 |
|||
| vitK_ug=0.8 |
|||
| thiamin_mg=0.06 |
|||
| riboflavin_mg=0.02 |
|||
| niacin_mg=0.2 |
|||
| pantothenic_mg=0.29 |
|||
| vitB6_mg=0.345 |
|||
| folate_ug=34 |
|||
| source_usda = 1 |
|||
| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/170499/nutrients Link to USDA Database entry] |
|||
}} |
|||
== Uses == |
|||
There is a very specific region of shallot gardening in southeastern Ghana. |
|||
=== 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 in a 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> |
|||
==Shallots in Indian and Southeast Asian cooking== |
|||
Indian names are ''kanda'' or ''gandana'' ([[Hindi]], [[Marathi]], [[Marwari (language)|Marwari]] and [[Punjabi (language)|Punjabi]]), ''gundhun'' ([[Bengali language|Bengali]]), ''chinna vengayam" or "sambar vengayam in chennai region" ([[Tamil language|Tamil]]) and ''cheriya ulli'' or ''chuvanna ulli '' ([[Malayalam language|Malayalam]]). The distinction between onion and shallot is weak in Indian cuisine; larger varieties of shallot are often 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 salads, curries and different types of ''[[sambhar]]''. Shallots picked in red vinegar are common in many Indian restaurants, served along with the sauces and [[papadum|papad]] on the condiments tray. Indians also use it as a home remedy for sore throats, mixed with jaggery or sugar. |
|||
=== Europe === |
|||
Shallots are called ''bawang merah kecil'' (small red onions) in [[Malay language|Malay]], ''brambang'' in Java, and ''hom'' (หอม, fragrant) in Thai. In Cambodian (Khmer), it is called ''katem kror hom'', where ''katem'' or ''ktem'' is a species of onion, and ''kror hom'' or ''hom'' meaning "red", describes its color. In [[Asian cuisine|Southeast Asian cuisines]], such as [[Vietnamese cuisine|Vietnamese]], [[Thai cuisine|Thai]], [[Cambodian cuisine|Cambodian]], [[Malaysian cuisine|Malaysian]] and [[Indonesian cuisine|Indonesian cuisines]], both shallots and garlic (''bawang putih'', white onions) are very often used as elementary spices. Raw shallot can also accompany cucumbers when pickled in mild vinegar solution.It is also often chopped finely, then fried until golden brown, resulting in tiny crispy shallot chips called ''bawang goreng'' (fried onions) in Indonesian language, which can be bought ready-made from groceries and supermarkets. It enhances the flavor of many Southeast Asian dishes, such as [[fried rice]] variants. Crispy shallot chips are also used in southern Chinese cuisine. In Indonesia, sometimes it is made into [[pickle]] which is usually added in several traditional foods. Its sourness is thought to increase one's appetite. |
|||
In Europe, the Pikant, Atlas, and Ed's Red types of shallots are the most common.{{citation needed|date=December 2017}} |
|||
=== Asia === |
|||
In Nepal, it is called ''chyapi'' (छ्यापी) and is used in as one of the ingredients for making [[Momo (dumpling)|''momo'']]. |
|||
{{unreferenced section|date=August 2012}} |
|||
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. 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 Iran it is called "mousir" (موسیر) and is used in different ways, the most common one being grated shallot mixed into dense yogurt. This combination is served in almost every restaurant specially if you order grills or kebabs. It is also used to make different types of "torshi" (ترشی), an Iranian sour side dish which consists of a variety of vegetables under vinegar that is eaten with main dishes in small quantities. Shallot is also pickled -called "shour" (شور) in Persian- along with other vegetables to be served just like "torshi". |
|||
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. |
|||
==References== |
|||
{{reflist}} |
|||
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''. |
|||
{{Wiktionary|shallot}} |
|||
{{commons|Allium ascalonicum}} |
|||
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]]. |
|||
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 for sale in India |
|||
File:Woman chopping shallots.jpg|Shallots being chopped for [[satay]] |
|||
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-fried shallots, is a popular garnish in [[Indonesian cuisine|Indonesia]]. |
|||
File:Delft pickled shallots.jpg|Pickled shallots |
|||
</gallery> |
|||
== See also == |
|||
* [[Scallion]] |
|||
== References == |
|||
{{Reflist}} |
|||
== External links == |
|||
* {{Wiktionary-inline|shallot}} |
|||
* {{Commons category-inline|Shallot}} |
|||
{{Allium}} |
{{Allium}} |
||
{{Authority control}} |
|||
[[Category:Allium]] |
[[Category:Allium]] |
||
[[Category:Asian vegetables]] |
|||
[[Category:Onions]] |
[[Category:Onions]] |
||
[[Category:Perennial vegetables]] |
|||
[[Category:Root vegetables]] |
[[Category:Root vegetables]] |
||
[[Category:Taxa named by Carl Linnaeus]] |
|||
[[Category:Miniature versions of vegetables]] |
|||
[[am:ቀይ ሽንኩርት]] |
|||
[[zh-min-nan:Âng-chhang-thâu]] |
|||
[[ca:Escalunya]] |
|||
[[cs:Cibule šalotka]] |
|||
[[co:Allium ascalonicum]] |
|||
[[da:Skalotteløg]] |
|||
[[de:Schalotte]] |
|||
[[es:Allium ascalonicum]] |
|||
[[eo:Askalono]] |
|||
[[fa:موسیر]] |
|||
[[fr:Échalote]] |
|||
[[ko:셜롯]] |
|||
[[io:Shaloto]] |
|||
[[id:Bawang merah]] |
|||
[[it:Allium ascalonicum]] |
|||
[[he:בצלצל]] |
|||
[[jv:Brambang]] |
|||
[[ht:Echalot]] |
|||
[[lb:Schalott]] |
|||
[[ml:ചുവന്നുള്ളി]] |
|||
[[ms:Bawang merah]] |
|||
[[nl:Sjalot]] |
|||
[[ja:エシャロット]] |
|||
[[no:Sjalottløk]] |
|||
[[pl:Czosnek askaloński]] |
|||
[[pt:Chalota]] |
|||
[[ro:Hașmă]] |
|||
[[ru:Лук-шалот]] |
|||
[[simple:Shallot]] |
|||
[[su:Bawang beureum]] |
|||
[[sv:Schalottenlök]] |
|||
[[th:หอมแดง]] |
|||
[[uk:Цибуля шалот]] |
|||
[[ur:قفلوط]] |
|||
[[vec:Scarlogna]] |
|||
[[vi:Hẹ tây]] |
|||
[[zh:火葱]] |
Shallot | |
---|---|
![]()
Sliced and whole red shallots
| |
Species | Allium cepa (see text) |
Cultivar group | Aggregatum Group |
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 synonymized with Allium cepa (the common onion) in 2010, as the difference was too small to justify a separate species.[1][2]
As part of the onion genus Allium, its close relatives include garlic, scallions, leeks, chives,[3] and the Chinese onion.[4]
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.[5][6][7]
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 Persian shallotormusir (A. stipitatum) from the Zagros MountainsinIran and Iraq, and the French gray shallot (Allium oschaninii) which is also known as griselle or "true shallot";[8] it grows wild from CentraltoSouthwest Asia. The name shallot is also used for a scallioninNew South Wales, Australia[9] and among English-speaking people in Quebec while the term French shallot refers to the plant referred to on this page.[10] 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]
The term eschalot, derived from the French word échalote, can also be used to refer to the shallot.[11]
Like garlic, shallots are formed in clusters of 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.[12]
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).[13] 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).[14]
In planting, the tops of the 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 manured. Shallots suffer damage from leek moth larvae, which mine into the leaves or bulbs of the plant.[15]
A raw shallot is 80% water, 17% carbohydrates, 2.5% protein and contains negligible fat (table). In a reference amount of 100 grams (3.5 oz), raw shallot supplies 72 calories 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 micronutrients are in significant content.
Nutritional value per 100 g (3.5 oz) | |
---|---|
Energy | 301 kJ (72 kcal) |
16.8 g | |
Sugars | 7.87 g |
Dietary fiber | 3.2 g |
0.1 g | |
2.5 g | |
Vitamins | Quantity %DV† |
Thiamine (B1) | 5% 0.06 mg |
Riboflavin (B2) | 2% 0.02 mg |
Niacin (B3) | 1% 0.2 mg |
Pantothenic acid (B5) | 6% 0.29 mg |
Vitamin B6 | 20% 0.345 mg |
Folate (B9) | 9% 34 μg |
Vitamin C | 9% 8 mg |
Vitamin E | 0% 0.04 mg |
Vitamin K | 1% 0.8 μg |
Minerals | Quantity %DV† |
Calcium | 3% 37 mg |
Iron | 7% 1.2 mg |
Magnesium | 5% 21 mg |
Manganese | 13% 0.292 mg |
Phosphorus | 5% 60 mg |
Potassium | 11% 334 mg |
Zinc | 4% 0.4 mg |
Other constituents | Quantity |
Water | 80 g |
†Percentages estimated using US recommendations for adults,[16] except for potassium, which is estimated based on expert recommendation from the National Academies.[17] |
Shallots are used in cooking. They may be pickled. Finely-sliced deep-fried shallots are used as a condimentinAsian cuisine, often served with porridge. Shallots taste similar to other cultivars of the common onion, but have a milder flavor.[18] Like onions, when sliced, raw shallots release substances that irritate the human eye, resulting in production of tears.
Fresh shallots can be stored in a cool, dry area (0 to 4 °C, 32 to 40 °F, 60 to 70% RH) for six months or longer.[19] Chopped, dried shallots are available.[20]
In Europe, the Pikant, Atlas, and Ed's Red types of shallots are the most common.[citation needed]
This section does not cite any sources. Please help improve this sectionbyadding citations to reliable sources. Unsourced material may be challenged and removed. (August 2012) (Learn how and when to remove this message)
|
Shallots are the traditional choice for many dishes in Sri Lankan cuisine, including pol sambola, lunu miris and many meat, fish and vegetable dishes.
In most Indian cuisines, 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, a lentil-based dish. Shallots pickled in red vinegar are common in many Indian restaurants, served along with sauces and papad on the condiments tray. They are also used[clarification needed] 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.
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.
InIran 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.
InSoutheast Asian cuisines, such as those of Indonesia, Vietnam, Thailand, Cambodia, Malaysia, Philippines, Singapore and 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.[21] 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, which is used in the dish Piaparan.
The tubular green leaves of the plant can also be eaten and are very similar to the leaves of spring onions and chives.
{{citation}}
: CS1 maint: multiple names: authors list (link)
| |||
---|---|---|---|
| |||
Onion cultivars |
| ||
Onion species |
| ||
Onion food |
| ||
Garlic cultivars |
| ||
Garlic species |
| ||
Garlic food |
| ||
Garlic and onion constituents |
| ||
Related |
| ||
|
Authority control databases: National ![]() |
|
---|