Shallot
Shallots are small aromatic allium bulbs used raw, cooked and in condiments and fermented vegetable dishes.
Ingredients
1086 articles on substrates, cultures and additives.
Fruit, vegetables and seaweedsFruit, vegetables, roots, alliums, seaweeds and algae.
Grains, legumes and nutsGrains, flours, malts, starches, beans, pulses, nuts, seeds and the coffee, cocoa and tea crops.
Mushrooms and fungiCultivated and wild mushrooms, truffles and other edible fungi, and lichens.
Meat and fishMeat, offal, fat, casings, fish, shellfish and insects.
Dairy and eggsMilk by animal, cream, butter, milk powders, rennets, dairy additives and eggs.
Cultures and startersYeasts, bacteria, moulds, koji, SCOBYs, grains and kept starters that begin a ferment.
Salt and mineralsCooking, named and curing salts, brines, alkalis and mineral additives.
Sugars and sweetenersRefined and unrefined sugars, honeys, syrups, molasses and malt sugars.
Herbs and spicesHerbs, seed and bark spices, peppercorns, chillies, aromatic roots, brewing botanicals and resins.
Oils, sauces and drinksPlant oils, condiments, vinegars, waters and the wines, beers and pickles other recipes use.
Additives and aidsFood acids, sulphites, preservatives, enzymes, leaveners, gelling agents, brewing additives and wrapping leaves.
All produce111
Fruits39
Leafy and stem vegetables34
Roots and tubers12
Alliums6
Fruiting and pod vegetables6
Seaweeds5
Cabbages, mustards and other brassicas3
Dried and preserved fruits2
Pome fruit2
Citrus fruit1
Stone fruit1
Fruits39Leafy and stem vegetables34Roots and tubers12Alliums6Fruiting and pod vegetables6Seaweeds5Cabbages, mustards and other brassicas3Dried and preserved fruits2Pome fruit2Citrus fruit1Stone fruit1Alliums
Onion and shallot
Onions and shallots are aromatic layered bulbs used raw, cooked and in fermented or preserved condiments.
Onion
The onion is the bulb of Allium cepa, built from swollen leaf bases, and is eaten raw, cooked, pickled and as a seasoning in ferments. It is known only from cultivation and probably began in Central Asia.
Garlic cloves
Garlic cloves are the separate bulblets of Allium sativum, pungent only once cut. They flavour herb salts, ferments such as Thai som-fak, and countless cooked dishes.
Garlic powder
Finely ground dried garlic used to distribute garlic flavour through foods, distinct from coarser dried grades and garlic salt.
Minced garlic
Minced garlic is peeled Allium sativum cut into small, moist pieces, releasing the pungent sulfur aromas that season sauces, vegetables and meat preparations.