Shallots
Estimated Inventory, 5 lbs : 179.31
This item was last sold on : 05/20/25
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.
| Fresco Cocina | Carlsbad CA | 760-720-3737 |
| Portside Pier (Ketch Tasting Deck) | San Diego CA | 858-268-1030 |
| Justin Hoehn | San Diego CA | 619 326 8895 |
| Giaola | Carlsbad CA | 858-266-9303 |
| Tahona (Kitchen) | San Diego CA | 619-573-0289 |
| Le Parfait Paris - Downtown | San Diego CA | 619-245-4457 |
| Coast Catering | Escondido CA | 619-295-3173 |
| Claudia's Cocina | San Diego CA | 855-444-3732 |
| Stake Chophouse & Bar | Coronado CA | 619-522-0077 |
| The Butchery | San Diego CA | 858-345-1524 |
| Armonia LLC | San Diego CA | 619-724-7210 |
| Wildland | Carlsbad CA | 619-385-0914 |
| University Club | San Diego CA | 619-234-5200 |
| Relic Bageri LLC | San Diego CA | 619-335-6328 |
| Fish Market Downtown | San Diego CA | 619-232-3474 |
| Garbatella Osteria Bar | Chula Vista CA | 619-651-1185 |
| Paradisaea Restaurant | La Jolla CA | 732-915-6669 |
| Pretty Pickled, Pretty Sauced | National City CA | 619-869-9921 |
| Full Circle Ghee | San Diego CA | 858-204-0577 |
| The Shout House | San Diego CA | 619-231-6700 |
| Harvest Kitchen | Vista CA | 619-709-0938 |
| Gravity Heights Mission Valley | San Diego CA | 619-384-5993 |
| Farmer and The Seahorse | San Diego CA | 619-302-3682 |
| Barra Oliba | San Diego CA | 610-310-5110 |
| My Chef | San Diego CA | 916-217-0049 |
| Olive Tree Marketplace | San Diego CA | 619-224-0443 |
| Comma | San Diego CA | 619-802-9183 |
| Sandpiper Wood Fired Grill & Oysters | La Jolla CA | 858-228-5655 |
| Pamplemousse Grill | Solana Beach CA | 858-792-9090 |
| Sago | Encinitas CA | 858-382-4047 |
| Olivewood Gardens and Learning Center | National City CA | 619-434-4281 |
| Bread & Cie Café | San Diego CA | 619-683-9322 |
| Happy Medium SD | San Diego CA | 509-869-2279 |
| The Loma Club | San Diego CA | 619-222-4653 |
| Grossmont-Cuyamaca Community College District | El Cajon CA | 619-644-7585 |
| Juniper & Ivy | San Diego CA | 858-481-3666 |
| The Pearl Hotel | San Diego CA | 877-732-7573 |
| Institutes of Health LLC | San Diego CA | 800-270-5016 |
| Sepulveda Meats & Provisions | San Diego CA | 619-501-1878 |
| Kaluu | San Diego CA | 619-338-9655 |
| L Orangerie | Coronado CA | 619-571-3367 |
| Mister A's | San Diego CA | 619-239-1377 |
| The Switchboard Restaurant 2024 | Oceanside CA | 760-279-6300 |
| Solare Ristorante Lounge | San Diego CA | 619-270-9670 |
| Cal A Vie | Vista CA | 760-945-2055 |
| Mission Bay Yacht Club | San Diego CA | 858-488-0501 |
| Little Lion | San Diego CA | 619-519-4079 |
| Sonny's Pizza | San Diego CA | 619-432-1838 |
| Park Commons - ARE | San Diego CA | 619-295-3172 |
| Parfait Paris (La Jolla) | La Jolla CA | 619-319-7811 |
| Wildflour | San Diego CA | 619-289-9240 |
| Saint Mark Golf and Resort, LLC | San Marcos CA | 508-320-6644 |
| California Center for the Arts | Escondido CA | 760-839-4107 |
| Miho | San Diego CA | 619-365-5655 |
| New Wave Bagel | San Diego CA | 415-533-4525 |
| Bound Coffee | Oceanside CA | 760-805-3505 |
| Seasoned Catering and Events | San Diego CA | 619-246-4909 |
| Yoann Taboyan, Personal Chef | San Diego CA | 347-277-1958 |
| Slowly | San Diego CA | 858-352-6080 |
| Flora Cafe | Bonita CA | 619-339-6604 |
| Upper East | Escondido CA | 619-787-1617 |
| Little Victory Wine Market | Carlsbad CA | 310-738-3380 |
| Glenbrook Health Center | Carlsbad CA | 760-704-1000 |
| Addison Del Mar | Del Mar CA | 858-350-7600 |
| Mille Fleurs | Rancho Santa Fe CA | 858-756-3085 |
| The Original 40 Brewing | San Diego CA | 619-206-4725 |
| Catania La Jolla | La Jolla CA | 619-884-5350 |
| Rosewood Social | San Juan Capistrano CA | 669-243-8403 |
| Marisi La Jolla | La Jolla CA | 951-852-6730 |
| Lucky Bolt | San Diego CA | 662-832-3638 |
| Toast Catering | San Diego CA | 619-795-9135 |
| Bayside Landing | San Diego CA | 858-270-9200 |
| The Crack Shack-Encinitas | Encinitas CA | 877-230-1871 |
| RoVino Rotisserie + Wine | San Diego CA | 619-972-6286 |
| Siesel's Meats | San Diego CA | 619-275-1234 |
| Fishery | San Diego CA | 858-272-9985 |
| SIE Culinary Management | San Diego CA | 858-964-8677 |
| Madison | San Diego CA | 619-822-3465 |
| Q&A Oyster Bar & Restaurant | Oceanside CA | 858-245-3780 |
| Kitchens for Good (SD) | San Diego CA | 619-450-4040 |
| The Guild Hotel | San Diego CA | 619-764-5108 |
| 619 Spirits | San Diego CA | 509-701-9534 |
| US Grant Hotel Grill | San Diego CA | 619-232-3121 |
| Adobo House | San Diego CA | 619-990-8340 |
| Jeune Et Jolie | Carlsbad CA | 858-231-0862 |
| Golden Door | San Marcos CA | 760-761-4142 |
| WineSellar & Brasserie | San Diego CA | 858-450-9557 |
| Kettner Exchange | San Diego CA | 909-915-9877 |
| The Corner Drafthouse | San Diego CA | 619-255-2631 |
| Common Theory Chula Vista | Chula Vista CA | 619-495-3689 |
| Rancho Valencia | Del Mar CA | 858-756-1123 |
| Cosecha Local | 646-132-5944 | |
| Harvest Kitchen (Corp Lunch) | San Marcos CA | 619-709-0938 |
| Mesa Agricola | Carlsbad CA | 707-758-6650 |
| Lafayette Hotel | San Diego CA | 619-296-2101 |
| Blue Ocean Sushi & Grill (UTC) | San Diego CA | 858-886-9909 |
| Sugar Bear Enterprises | San Diego CA | 925-383-3623 |
| Coronado Yacht Club | Coronado CA | 619-435-1848 |
| The Whaling Bar | La Jolla CA | 858-355-9218 |
| Wayfarer Bread | La Jolla CA | 805-709-0964 |
| Birdseye Rooftop | San Diego CA | 619-206-7220 |
| Green Acres Campus | San Diego CA | 858-450-9907 |
| Sets Kitchen and Bar | San Marcos CA | 970-390-2148 |
| Gravity Heights Restaurant and Brewery | San Diego CA | 858-551-5105 |
| Black Radish | San Diego CA | 619-775-7412 |
| Merenda | Oceanside CA | 703-459-4145 |
| Bica | San Diego CA | 619-669-5725 |
| The Crack Shack PB | San Diego CA | 619-450-7978 |
| Bar Same Same (Kitchen) | Carlsbad CA | 760-470-9143 |
| Blue Water Estate Services | Rancho Santa Fe CA | 858-720-9831 |
| Pacific Regent La Jolla | San Diego CA | 858-597-8008 |
| Lodge at Torrey Pines Main | San Diego CA | 858-453-4420 |
| Brigantine Escondido | Escondido CA | 760-743-4718 |
| Gata | La Jolla CA | 858-336-5550 |
| Small Barn | Temecula CA | 951-225-2822 |
| Maderas Golf Club | Poway CA | 858-451-8100 |
| Pier 32 Water Front Grill | National City CA | 619-718-6240 |
| Isola La Jolla | La Jolla CA | 858-412-5566 |
| Kitchens For Good | San Diego CA | 619-450-4040 |
| Make Stuff Good | San Diego CA | 949-547-9470 |
| The Harvest Honey | San Marcos CA | 616-914-0124 |
| Ju-Ichi | San Diego CA | 619-800-2203 |
| Secret Sister | San Diego CA | 619-281-0718 |
| 31ThirtyOne by Deckman | San Diego CA | 619-495-9814 |
| The Crack Shack Costa Mesa | Costa Mesa CA | 951-808-7790 |
| The Besta-Wan Pizza House | Cardiff CA | 805-231-2515 |
| Piatti | San Diego CA | 858-454-1589 |
| Botanica | San Diego CA | 619-310-6320 |
| Andrew Spurgin | San Diego CA | 619-277-6020 |
Recipe Ideas
Recipes that include Shallots. One
is easiest, three is harder.
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