1 aggregated bulb of the multiplier onion
2 type of onion plant producing small clustered mild-flavored bulbs used as seasoning [syn: eschalot, multiplier onion, Allium cepa aggregatum, Allium ascalonicum]
3 small mild-flavored onion- or garlic-like clustered bulbs used for seasoning
EtymologyFrom échalote, alteration of eschaloigne, from Middle Latin escalonia "onion of Ascalon".
- Czech: šalotka
- Dutch: sjalot
- Finnish: salottisipuli
- French: échalote
- German: Schalotte
- Italian: scalogno
- Swedish: schalottenlök
The term Shallot is used to describe two different Allium species of plant. The French grey shallot or griselle, which has been considered to be the "true shallot" by many, is Allium oschaninii, a species that grows wild from Central to Southwest Asia. Other varieties of shallot are Allium cepa var. aggregatum (multiplier onions), also known as A. ascalonicum.
This ambiguity is further confused with scallions, also known as spring or green onions. In some countries green onions are called shallots, and shallots are referred to by alternative names such as eschallot or eschalotte.
The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavor. They are more expensive than onions and can be stored for at least 6 months.http://www.ext.vt.edu/pubs/envirohort/426-411/426-411.html
Unlike onions where each plant normally forms a single bulb, shallots form clusters of offsets, rather in the manner of garlic.
Shallots are extensively cultivated and much used in cookery, in addition to being pickled. Finely sliced deep-fried shallots are used as a condiment in Asian cuisine. Shallots tend to be considerably more expensive than onions, especially in the United States.
Shallots are propagated by offsets, which, in the Northern Hemisphere are often planted in September or October, but the principal crop should not be planted earlier than February or the beginning of March. In planting, the tops of the 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 manured. They come to maturity about July or August, although they can now be found year-round in supermarkets.
Similar to onions, raw shallots release chemicals that irritate the eye when sliced, resulting in tears. See onion for a discussion of this phenomenon.
In Australia, the foodstuff industry has renamed a number of vegetables. The name shallot has been applied to scallions, normally called spring onions in Australia, and shallots have been renamed eschalotte. The term French shallot has also been used for Allium oschaninii.
There is a very specific region of shallot gardening in southeastern Ghana.
The name of the shallot derives from the name of the city of Ashkelon (Latin ‘Ascalon’) in ancient Canaan, in Italian its name is "scalogno".
Shallots in Persian CookingThe shallot in Persian is called موسیر (Moo-Seer), which is often crushed into yogurt. Iranians enjoy yogurt in this way, especially in restaurants and Kebbab-Saras where just kebabs are served. Most shallots are grown wild, harvested, sliced, dried, and sold at markets. Buyers will often soak the shallots for a number of days then boil them to get a milder flavor.
Shallots in South East Asian CookingShallots are called 'bawang merah kecil' (small red onions) in Bahasa Melayu, an official language of Indonesia, Malaysia, Brunei, and Singapore, and "hom" (หอม - literally "fragrant") in Thai. In South East Asian cuisines, such as Thai, Malaysian and 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 South East Asian dishes, such as fried rice variants. In Indonesia, sometimes it is made into pickle which is usually added in variable kinds of traditional food. Its sourness increases one's appetite.
It is widely used in the southern part of India. It is called Sambar Vengayam in Tamil and Kochulli in Malayalam and is used in Sambar (a type of curry) and different types of kuzhambu(curry).
commons Allium ascalonicum
shallot in Min Nan: Âng-chhang-thâu
shallot in Catalan: Escalunya
shallot in Corsican: Allium ascalonicum
shallot in Danish: Skalotteløg
shallot in German: Schalotte
shallot in Spanish: Allium ascalonicum
shallot in Esperanto: Askalono
shallot in French: Échalote
shallot in Korean: 샬럿 (식물)
shallot in Indonesian: Bawang merah
shallot in Italian: Allium ascalonicum
shallot in Haitian: Echalot
shallot in Luxembourgish: Schalott
shallot in Malay (macrolanguage): Bawang merah
shallot in Dutch: Sjalot
shallot in Japanese: エシャロット
shallot in Norwegian: Sjalottløk
shallot in Polish: Czosnek askaloński
shallot in Portuguese: Chalota
shallot in Romanian: Haşmă
shallot in Russian: Лук-шалот
shallot in Swedish: Schalottenlök
shallot in Thai: หอมแดง
shallot in Vietnamese: Hẹ tây
shallot in Urdu: قفلوط