Region of Origin
Commodity:
Shallot
Description & Origin
Shallots are a member of the allium family along with all onions and garlic. They are not a variety of onion, but a species all their own. The most common variety in the US is a red or Jersey shallot, “Jersey” for the region of France in which it originated. There are many other varieties of shallot including gray shallots (known as true French shallots); small, round Asian shallots; and banana or...
Other Names
Escshallot
Health Benefits & Nutrition
Shallots are rich in vitamins and minerals, including B6. Shallots contain organosulfur compounds that are believed to have anti-cancer properties. Shallots also contain quercetin, a flavonoid antioxidant. In traditional medicine, shallots have been used to treat gastrointestinal issues, prevent oral decay, treat strings or bites, and heal scar tissue.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Shallots are prized around the world for a good reason: they combine the pungency of garlic with the sweetness of roasted garlic. They can be used almost any way an onion would be: roasted, braised, sauteed, fried, pickled, etc. They pair beautifully with a wide range of flavors. They have become associated in particular with French and Thai cuisines. French sauces that rely on shallots for their flavor are bourdelaise, sauce poivre vert, and sauce chasseur. They are also ubiquitous in vinaigrettes. In Thai, and other Southeast Asian countries, shallots are very common in curry pastes and noodle dishes, and are also fried as a crunchy garnish. They are also common in Indian cuisine where they are often used interchangeable with onion.
Flavor Pairings
Lemon, Asparagus, Chard, Mushrooms, Mache, Arugula, Corn, Dandelion Greens, Ginger, Garlic, Chile Pepper, Carrot, Parsley, Chive, Coconut Milk, Yogurt, Egg, Bacon, Clams, Oysters, Chicken, Beef, Pork
How to Prepare
To prepare shallots, the skin should be removed from the bulb. From there the bulb can be left whole, quartered, sliced, diced, pureed, etc., as an onion would be.
How to Store in the Kitchen
Shallots should be stored in a cool, dry place with good ventilation. Once peeled or cut, shallots should be stored in the refrigerator.
Fight Food Waste Tips for root to stem cooking
Shallots can be preserved as jams or sauces for future use.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
32-35°F
TEMP STORAGE ZONE:
32-39°F (Cold Storage)
SUBJECT TO CHILLING:
No
RELATIVE HUMIDITY:
60-75%
PRODUCES ETHYLENE:
Yes - Low
SENSITIVE TO ETHYLENE:
Yes - Low
ETHYLENE RECOMMENDATIONS:
Shallots are both low ethylene production and ethylene sensitivity – but other items can pick up their odor and they should not be stored with odor-sensitive items.
Quality Assessment
Shallots should be firm and heavy for their size with minimal black spots. Shallots should not be squishy or sprouting, as this indicates improper or extended storage.
Important Handling Notes
Shallots must be stored in an area that is cool and dry with good ventilation. Moisture build-up can rapidly cause decay.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, shallots may last up to 8 to 10 months.
