Shallot 44346 221709612 2008-06-25T19:02:20Z DOI bot 6652755 Citation maintenance. Formatted: pages, doi. You can [[WP:DOI|use this bot]] yourself! Please [[User:DOI_bot/bugs|report any bugs]]. {{Taxobox | name = Shallot | image = Shallots_-_sliced_and_whole.jpg | image_width = 250px | image_caption = Shallots | regnum = [[Plant]]ae | divisio = [[Flowering plant|Magnoliophyta]] | classis = [[Liliopsida]] | ordo = [[Asparagales]] | familia = [[Alliaceae]] | genus = ''[[Allium]]'' | species = '''''A. oschaninii''''' | binomial = ''Allium oschaninii'' | binomial_authority = O. Fedtsch }} {{otheruses}} 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 Asia|Central]] to [[Southwest Asia]]. Other varieties of shallot are ''Allium cepa'' var. ''aggregatum'' (multiplier [[onion]]s), also known as ''A. ascalonicum''. {{Fact|date=August 2007}} This ambiguity is further confused with [[Scallion|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] [[Image:Echalote_p1040227.jpg|thumb|left|Shallots for sale in Southern France]] 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 [[pickling|pickled]]. Finely sliced [[deep frying|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]]. [[Image:2005onion_and_shallot.PNG|thumb|right|[[Onion]] and shallot output in 2005]] 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 [[manure]]d. 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. Shallots appear to contain more [[flavonoid]]s and [[phenols]] than other members of the onion family.<ref>{{cite journal |author=Yang, J., Meyers, K.J., van der Heide, J. and Liu, R.H. |title=Varietal differences in phenolic content, and antioxidant and antiproliferative activities of onions |journal=J. Agric. Food Chem |volume=52 |issue=21 |pages=6787–6793 |year=2004 |pmid=15506817 |doi=10.1021/jf0307144}}</ref> In Australia, the foodstuff industry has renamed a number of vegetables. The name ''shallot'' has been applied to [[Scallion|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 Cooking== The 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 Cooking== Shallots 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). ==References== {{reflist}} {{wiktionarypar|shallot}} {{commons|Allium ascalonicum}} [[Category:Allium]] [[Category:Root vegetables]] [[zh-min-nan:Âng-chhang-thâu]] [[ca:Escalunya]] [[co:Allium ascalonicum]] [[da:Skalotteløg]] [[de:Schalotte]] [[es:Allium ascalonicum]] [[eo:Askalono]] [[fr:Échalote]] [[ko:샬럿 (식물)]] [[id:Bawang merah]] [[it:Allium ascalonicum]] [[ht:Echalot]] [[lb:Schalott]] [[ms:Bawang merah]] [[nl:Sjalot]] [[ja:エシャロット]] [[no:Sjalottløk]] [[pl:Czosnek askaloński]] [[pt:Chalota]] [[ro:Haşmă]] [[ru:Лук-шалот]] [[sv:Schalottenlök]] [[th:หอมแดง]] [[vi:Hẹ tây]] [[ur:قفلوط]]