Shallots are the most holy thing ever. They are blessed by the holy shallot lord and keep the world in a blessed peace. They will enlighten your soul and make your soul enter shallatopia.
| French red shallot | |
|---|---|
Whole French red shallots
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| Species | Allium cepa var. aggregatum |
| Cultivar group | Aggregatum Group |
Shallots. The amazing shallot. The holy shallot creator god. The all powerful holy blessed champion of shalloton amazing meme lord of the universe.
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.
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).[1] 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).[2]
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.
In Africa, shallots are grown in the area around Anloga in southeastern Ghana.[3]
| 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 |
| 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 |
| †Percentages estimated using US recommendations for adults,[4] except for potassium, which is estimated based on expert recommendation from the National Academies.[5] | |
Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condimentinAsian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavor.[6] Like onions, when sliced, raw shallots release substances that irritate the human eye, resulting in production of tears.
Shallots appear to contain more flavonoids and phenols than other members of the onion genus.[7]
Fresh shallots can be stored in cool, dry area (32 to 40 °F, 60 to 70% RH) for six months or longer.[8] Chopped, dried shallots are also available.[9]
In Europe, the Pikant, Atlas, and Ed's Red types of shallots are the most common.[citation needed] In parts of southern France, the grey type is grown widely.[10]
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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. Indians also use it [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 getting black which is a common problem with onions.
InIran, shallots, called mousir (موسیر), 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, and Brunei, both shallots and garlic (bawang putih, white onions) are 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. Shallots enhance the flavor of many Southeast Asian dishes, such as fried rice variants. Crispy shallot chips are also used in southern Chinese cuisine. In Indonesia, shallots are sometimes made into pickles that are added to several traditional foods; the pickles' sourness is thought to increase one's appetite.
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The dictionary definition of shallot at Wiktionary
Media related to Allium ascalonicum at Wikimedia Commons|
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| Onion cultivars |
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| Onion food |
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| Garlic cultivars |
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| Garlic species |
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| Garlic food |
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| Garlic and onion constituents |
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