Shallot ( Allium hirtifolium )
The shallot is a type of onion, specifically a botanical variety of the species Allium cepa The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name
Product description
Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavor.[10]Like onions and garlic, 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.
Fresh shallots can be stored in cool, dry area (32 to 40 °F, 60 to 70% RH) for six months or longer. Chopped, dried shallots are also available
