Shallots
Shallots
Shallots (/ʃəˈlɒt/), scientifically known as Allium cepa var. aggregatum, are a type of onion that are used widely in cooking due to their mild and sweet flavor.
Etymology
The term "shallot" comes from the Latin word Ascalonicum, which means "onion of Ascalon", a city in ancient Palestine. The name was later anglicized to "eschalot" and eventually shortened to "shallot".
Description
Shallots are small, elongated onions with a thin, papery skin that can range in color from golden brown to rose. The interior is usually white or light purple. Unlike regular onions, which grow as single bulbs, shallots grow in clusters, much like garlic.
Culinary Uses
Shallots are used in a variety of dishes to add flavor. They can be used raw in salads, pickled for use as a condiment, or cooked in a variety of dishes. When cooked, shallots become sweet and lose their sharpness, making them a popular ingredient in sauces, stews, and roasts.
Health Benefits
Shallots are rich in vitamin C, vitamin B6, and manganese, and also contain a good amount of potassium. They are also known for their antioxidant properties, which can help protect the body against damage from harmful free radicals.
Related Terms
- Onion: A close relative of the shallot, used in a similar manner in cooking.
- Garlic: Another member of the Allium family, known for its strong flavor and health benefits.
- Leek: A larger, milder member of the Allium family, often used in soups and stews.
- Chive: A small, delicate member of the Allium family, used as a garnish or in salads.
External links
- Medical encyclopedia article on Shallots
- Wikipedia's article - Shallots
This WikiMD dictionary article is a stub. You can help make it a full article.
Languages: - East Asian
中文,
日本,
한국어,
South Asian
हिन्दी,
Urdu,
বাংলা,
తెలుగు,
தமிழ்,
ಕನ್ನಡ,
Southeast Asian
Indonesian,
Vietnamese,
Thai,
မြန်မာဘာသာ,
European
español,
Deutsch,
français,
русский,
português do Brasil,
Italian,
polski