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Shallot

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Shallots are small aromatic allium bulbs used raw, cooked and in condiments and fermented vegetable dishes.

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Whole shallots and a cut half on pale stone.

A small allium bulb

Shallots are members of the Allium cepa Aggregatum Group, grown for small aromatic bulbs. They are related to bulb onions and often have a milder, sweeter flavour, though varieties differ. Their dry outer skins may be copper, brown or reddish; the layered flesh can be white or tinged purple.

Shallots can be rounded, teardrop-shaped or elongated. The Royal Horticultural Society describes plants raised from a set as producing a cluster of bulbs; seed-raised plants behave differently. These differences mean that the number of bulbs is a less precise measure than weight when a recipe requires a particular amount.

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Choosing and preparing

Choose firm, sound bulbs without soft spots or visible mould. Peel away the dry skin and trim the ends before slicing, chopping or crushing. Shallots can be used raw or cooked; fine cutting helps distribute their flavour through a sauce or condiment.

Cured whole bulbs keep in a cool, dry, ventilated place. Once cut, refrigerate them and use promptly. Shallots can stand in for onion in some dishes, but their flavour and size differ, so a one-for-one bulb substitution can change the result.

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In condiments and fermented foods

Shallots add aroma and texture to relishes, sauces and fermented vegetable dishes. One linked Fermentea recipe for Vietnamese fermented mustard greens names shallots specifically. The ingredient contributes flavour; it does not establish the salt concentration, fermentation endpoint or keeping conditions for the finished food.

Research on onion fermentation has observed changes in microbes, organic acids and aroma compounds under its experimental conditions. That is useful context for related alliums, not a validated shallot-specific recipe. Use the complete method and storage instructions for the particular preparation.

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