SHALLOT
SHALLOT
Introduction
Origin
Properties
Consumption
Conservation
Introduction
The shallot belongs to the group of onions. It is a fine and delicate bulb, highly appreciated, which has innumerable culinary uses. It is oval in shape, smaller than an onion, from which several small heads, wrapped in yellow-orange tunics, which in turn hide other violet-colored interiors, come off when they dry. The shallot gives off a strong aroma when cut, similar to that of the onion but softer and more flavoured.
Origin
The origin of shallot is unknown. Currently, Spain, Italy and France are the main producing countries.
Properties
The shallot offers highly purifying and refreshing properties.
Consumption
Chopped and fried, the shallot is an ideal condiment to accompany meat dishes, cooked with the meat or forming part of sauces to accompany them. Its exquisite flavor can also be used raw in salads. In stews, it will provide a highly appreciated aroma.
Conservation
The shallot is kept in optimal conditions in the refrigerator.
Availability period
National International
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Varieties
Availability period
National International
JanFebMarAprMayJun
JulAugSepOctNovDec
Nutritional and energetic values for 100 gr.
Nutritional and energetic values for 100 gr.