Shallots
Estimated Inventory, 5 lbs : 196.90
This item was last sold on : 11/27/24
Description/Taste
Shallots widely vary in size from small to large, depending on the variety, and have an elongated, oblong shape with a rounded center, tapering to a point at both ends. The bulbs are encased in a dry and papery, thin skin that flakes when touched and ranges in color from copper, gold, pale pink, to red. When the papery layers are removed, multiple clusters of cloves are found divided into individually wrapped segments similar to garlic. Small Shallot varieties average 2 to 3 cloves, and larger varieties typically contain 3 to 6 cloves. The firm, dense, and semi-dry flesh is off-white to translucent with light purple or red rings. Shallots are aromatic with a complex blend of spicy, sweet, and pungent flavors. When raw, the cloves are crisp and astringent, and when cooked, they develop a delicate, sweet, and savory taste with flavors reminiscent of garlic.
Seasons/Availability
Shallots are globally cultivated and available year-round.
Current Facts
Shallots, botanically classified Allium cepa, are multi-cloved bulbs belonging to the Amaryllidaceae family along with onions, garlic, and leeks. There are many different varieties of Shallots, and approximately thirteen varieties are commercially cultivated around the world in the modern-day. Within these varieties, there are two subgroups, Western Shallots and Eastern Shallots, that vary slightly in appearance and flavor. Shallots are an ancient crop that has been used for thousands of years in culinary and medicinal applications. The name Shallot was derived from Ascalon, which is an ancient city in Israel situated along the coast of the Mediterranean. Ascalon was the first city to introduce the pungent bulbs to Greece through trade, resulting in the Greeks referring to Shallots as the “Onion of Ascalon.” Over time through loose translations, the name Shallot was created and used to describe the variety. Shallots are highly favored by chefs for their aromatic, sweet, and complex, but not overpowering flavor and are used globally to flavor a wide variety of cuisines.
Nutritional Value
Shallots are an excellent source of fiber, stimulating the digestive system, and a good source of the minerals iron, potassium, and magnesium. The bulbs also contain vitamins A and C, which are antioxidants that can help strengthen the immune system, and provide some calcium, zinc, vitamin E, selenium, and phosphorus. In Asia, Shallots are used in traditional Ayurvedic medicine as an ingredient to internally heat the body to induce detoxification and are also believed to help increase immunity against sickness.
Applications
Shallots are best suited for both raw and cooked applications such as roasting, sautéing, and grilling. When raw, the bulbs can be chopped and mixed into salads, topped on bruschetta, blended into sauces such as Béarnaise, minced into guacamole, and stirred into vinaigrettes. Shallots can often be substituted in recipes calling for onions and garlic and have a slightly milder and sweeter flavor profile. In addition to raw preparations, Shallots can be sautéed with meats or cooked vegetables, stirred into lentil-based stews, blended into curries, baked into casseroles, stir-fried with rice, or tossed with pasta. They can also be roasted and dipped in a mixture of Greek yogurt and olive oil. Shallots pair well with beets, tomatoes, mushrooms, green beans, spinach, garlic, capers, meats such as poultry, beef, and pork, fish, baked oysters, cheeses such as parmesan, mozzarella, cheddar, and manchego, herbs such as parsley, thyme, rosemary, tarragon, and mint, and beer. The bulbs will keep up to one month when stored in a cool, dry, and dark place.
Ethnic/Cultural Info
Despite their strong association with French cuisine, traditionally used in roasts, stews, and sauces, Shallots are widely used throughout Asia for their milder pungency. In Southern India, Shallots are pickled in red vinegar and served as a condiment for curries, papads, which are flatbreads, sambar, and chora, which is a black-eyed pea stew. When pickled, Shallots develop a tangy, sour flavor that is believed to stimulate and enhance appetites when eaten at the beginning of a meal. Shallots are also known as Bawang Merah in Indonesia and are commonly used instead of regular onions in everyday cooking for their mild, less potent flavor. In Indonesia, the bulbs are pickled similarly to India for use as a condiment, or they are sliced, deep-fried, and served as a crunchy topping over soups, stews, rice, and curries.
Geography/History
Shallots are native to Asia and have been cultivated for over four thousand years. The specific region of origin within Asia is heavily debated among experts, with some linking the bulb to Southeast Asia while others to the city of Ascalon in Western Asia. In the 11th century, Shallots were rumored to have been introduced to Europe from crusaders returning from the middle east, and over time, the bulbs were spread throughout Western Europe through trade routes. Today Shallots are globally widespread and are available at farmer markets, specialty grocers, and supermarkets in North America, Central America, South America, Europe, Asia, Africa, and Australia.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Le Parfait Paris - Downtown | San Diego CA | 619-245-4457 |
| Picada Latin Cuisine | Bonita CA | 619-370-9746 |
| Cesarina | San Diego CA | 619-226-6222 |
| Giuseppe Restaurants & Fine Catering | San Diego CA | 619-436-7006 |
| Toast Catering | San Diego CA | 619-795-9135 |
| Pacific Coast Spirits | Oceanside CA | 925-381-5392 |
| Ruth's Chris Steak House DT | San Diego CA | 619-233-1422 |
| 31ThirtyOne by Deckman | San Diego CA | 619-495-9814 |
| Leichtag Foundation | Encinitas CA | 760-230-6772 |
| Shoreside Support Boat | San Diego CA | 704-277-7929 |
| insideOUT | San Diego CA | 619-888-8623 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| The Loma Club | San Diego CA | 619-222-4653 |
| Green Acres Campus | San Diego CA | 858-450-9907 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Smokin J's BBQ | San Diego CA | 703-314-1486 |
| Hilton Garden Inn - Homewood Suites San Diego | San Diego CA | 619-696-6300 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| The Cottage Del Mar | Del Mar CA | 858-775-1197 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Blue Water Estate Services | Rancho Santa Fe CA | 858-720-9831 |
| Slowly | San Diego CA | 858-352-6080 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Barrel & Board | San Diego CA | 619-902-4646 |
| Manna | Encinitas CA | 510-366-3057 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| Happy Medium SD | San Diego CA | 509-869-2279 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| Vincents | Escondido CA | 760-745-3835 |
| San Diego Unified School- CCTE | San Diego CA | 619-884-3899 |
| Woods Kitchen Foods | San Diego CA | 619-719-6924 |
| Deeply Nourished | La Jolla CA | 808-489-7366 |
| Little Lion | San Diego CA | 619-519-4079 |
| Patisserie Melanie | San Diego CA | 619-677-2132 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Kinme (Deliver to Azuki) | San Diego CA | 619-238-4760 |
| Mission Pacific | Oceanside CA | 760-450-7864 |
| The Sushi Stand | San Diego CA | 619-394-2395 |
| Pizzeria Luigi | San Diego CA | 610-539-7025 |
| The Corner Drafthouse | San Diego CA | 619-255-2631 |
| Wilmas Carousel | San Diego CA | 858-355-9218 |
| Armonia LLC | San Diego CA | 619-724-7210 |
| Piatti | San Diego CA | 858-454-1589 |
| Margaritaville Hotel SD (Kitchen) | San Diego CA | 619-819-9500 |
| Miho | San Diego CA | 619-365-5655 |
| Gravity Heights Mission Valley | San Diego CA | 619-384-5993 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Relic Bageri LLC | San Diego CA | 619-335-6328 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Black Radish | San Diego CA | 619-775-7412 |
| Graze | San Diego CA | 619-839-9852 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Tribute Pizza | San Diego CA | 858-220-0030 |
| Harvest Kitchen (Corp Lunch) | San Marcos CA | 619-709-0938 |
| The Whaling Bar | La Jolla CA | 858-355-9218 |
| Barra Oliba | San Diego CA | 610-310-5110 |
| The Flavor Chef (Catering) | Vista CA | 619-295-3172 |
| Cute Cakes 2024 | Escondido CA | 760-803-7861 |
| Jack Monaco Creative Consulting | San Diego CA | 619-318-2633 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| Mister A's | San Diego CA | 619-239-1377 |
| The Switchboard Restaurant 2024 | Oceanside CA | 760-279-6300 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Michele Coulon Dessertier | San Diego CA | 858-456-5098 |
| The Crack Shack-Encinitas | Encinitas CA | 858-735-3093 |
| The Country Club Of Rancho Bernardo | San Diego CA | 858-487-1134 |
| The Shout House | San Diego CA | 619-231-6700 |
| The Santaluz Club Inc - Main Dining | San Diego CA | 858-759-3150 |
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| Addison Del Mar | Del Mar CA | 858-350-7600 |
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| My Chef | San Diego CA | 916-217-0049 |
| Birds Eye (La Jolla) | La Jolla CA | 513-549-0974 |
| Cal A Vie | Vista CA | 760-945-2055 |
| DoubleTree By Hilton San Diego | San Diego CA | 619-881-6900 |
| Garbatella Osteria Bar | Chula Vista CA | 619-651-1185 |
| The Besta-Wan Pizza House | Cardiff CA | 805-231-2515 |
| Jensens Finest Foods - Produce | San Diego CA | 619-550-2097 |
| Savory Moment (1) | El Cajon CA | 619-633-8863 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| California Culinary Arts Institute | San Diego CA | 858-868-1401 |
| American Pizza Manufacturing | La Jolla CA | 858-246-6756 |
| Brandon Matzek- Blogger | San Diego CA | 800-221-9730 |
| The Lab Restaurant | Oceanside CA | 619-861-8299 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| Le Coq | La Jolla CA | 858-427-1500 |
| Rosewood Social | San Juan Capistrano CA | 669-243-8403 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Chef Jenn | Solana Beach CA | 858-212-9054 |
| Secret Sister | San Diego CA | 619-281-0718 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| Fresco Cocina | Carlsbad CA | 760-720-3737 |
| Toast Cafe | San Diego CA | 858-208-9422 |
| Ju-Ichi | San Diego CA | 619-800-2203 |
| Graze Bar | San Diego CA | 619-839-9852 |
| Cosecha Local | 646-132-5944 | |
| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
| Fishery | San Diego CA | 858-272-9985 |
| Lucky Bolt | San Diego CA | 662-832-3638 |
| Sovereign Thai Cuisine | San Diego CA | 619-887-2000 |
| Dan Gonzales Inc. | San Diego CA | |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Mabel's Gone Fishing | San Diego CA | 619-228-9851 |
| The Wild Thyme Company | San Diego CA | 858-527-0226 |
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| C 2 C | San Diego CA | 619-972-9345 |
| The Go Go Truck | San Diego CA | 401-837-1740 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Sensations Salud | San Diego CA | 619-933-3489 |
| Matt Johnson | San Diego CA | 619 295 3172 |
| The Crack Shack Costa Mesa | Costa Mesa CA | 951-808-7790 |
| Catania La Jolla | La Jolla CA | 858-551-5105 |
| Vagabond Sportfishing Inc. | San Diego CA | 619-993-9575 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| Sugar Bear Enterprises | San Diego CA | 925-383-3623 |
| Madison | San Diego CA | 619-822-3465 |
| Salt and Lime | Del Mar CA | 858-926-8582 |
| The Local-Pacific Beach | San Diego CA | 858-263-7475 |
| Olive Tree Marketplace | San Diego CA | 619-224-0443 |
| Sago | Encinitas CA | 858-382-4047 |
| Regency Twin Oaks | San Marcos CA | 909-325-6941 |
| SD Continuing Education Culinary Arts | 619-719-6924 |
Recipe Ideas
Recipes that include Shallots. One
is easiest, three is harder.
