Shallot
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 Shallots
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| Allium oschaninii O. Fedtsch |
Shallot, as the word is commonly used, or eschallot in some countries, refers to 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 which grows wild from Central to Southwest Asia. Other varieties of shallot are Allium cepa var. aggregatum (multiplier onions), also known as A. ascalonicum. [1]
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".
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 pickled. Finely sliced 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 where they are almost exclusively imported from France.
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 manured. They come to maturity about July or August, although they can now be found year-round in supermarkets.
Like other onions, raw shallots release chemicals that irritate the eye when sliced, resulting in tears. See onion for a discussion of this phenomenon.
Shallots are particularly high in anti-cancer compounds. [2]
Australia, the Scallion plant is also commonly referred to as a shallot. Allium oschaninii is commonly referred to as a French Shallot.
There is a very specific region of shallot gardening in southeastern Ghana.
[edit] Shallot in Persian
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.
[edit] Shallot in Tamil
Shallots in Tamil is called 'CHINNA VENGAYAM' (literally "little onion") OR 'SAMBHAR VENGAYAM' is widely used in making sambhar a south Indian speciality. Shallots are also used to make vadagam where the mild flavor of the shallots are preferred. vadagam is also used to temper the Mashed Greens which is another South Indian speciality.
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