Shallots
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Resources > Food > Vegetables > Onions > Shallots
Asian Red Shallots, also known as Thai Red Shallots, are the type of Shallots most often available in Southeast Asia and most associated with Southeast Asian Cuisine. Asian Red Shallots tend to be small with a red exterior and white interior. Availability Asian Red Shallots are...
The Banana Shallots (Amaryllidaceae Allium cepa var. aggregatum) are a category of Multiplier Onions that go by the name “Shallot” in the market place. They are not “True Shallots” (Éschallote de Tradition) that form clumps of bulbs from a single planted...
Cured Shallots means fresh Shallots that have been dried briefly to cure them and improve their shelf life. Follow the link above to reach Smart Kitchen’s General Resource on Shallots. Cured Shallots are not Dried Shallots, which are Shallots that have been dehydrated to remove...
A Dried Shallot is a Fresh Shallot (often at retail a Cured Shallot) that has been Dehydrated, exposed to a low level of heat until all of the moisture has been removed. Dehydration helps to preserve the Shallot so that it won’t spoil in storage. Dried Shallots can keep almost...
The Dutch Yellow Shallots (Amaryllidaceae Allium cepa var. aggregatum) are one of the Multiplier Onions that go by the name “Shallot” in the market place. Dutch Yellow Shallots are “Éschallote de Semi, or seed bred Shallots. They are not “True...
The French Grey Shallot (has the scientific name Allium oschaninii) and is thought of as a “True Shallot” or “Échalotte Traditionnelle” because they are propagated vegetatively. They are sometimes also commonly called, Gray Shallots, Grey Shallots, or...
The French Red Shallots are one of the “True Shallots” (Éschallote de Tradition) that form clumps of bulbs from a single planted bulb. The French Grey Shallot is the other. The French Red Shallot is the most common type of dry Shallot grown. Official French Red...
Shallots, “The Onions of Ascalon,” were once considered a separate species within the onion family (Shallots’ scientific name is Allium Cepa var aggregatum or Allium ascalonicum). Today they are just considered as a form of onion by botanists, but in the kitchen they are...