Shallots or eschalots are long, slender, underground fleshy stems in the Allium family of tunicate bulb vegetables. In general, they differ from the onions in being smaller and grow in clusters of bulbs from each plant-root system. The bulbs are characteristically less pungent than of onions and garlic, which makes them one of the favorite ingredients in cuisine across the regions.

Botanically, it too like its fellow bulb and stem (leeks) vegetables belongs to the Alliaceae family, in the genus, Allium.

Shallots (scientific name Allium ascalonicum or Allium cepa var. aggregatum) are members of the Allium plant family, which includes onions, garlic, and chives and are smaller in size. Shallots are native to Central or Southeast Asia, traveling from there to India and the eastern Mediterranean. They are closely related to garlic and have a similar structure of a head composed of multiple cloves. Some popular common names of shallots are Baker’s Garlic, Chinese Onion, Chinese Scallion, Chinese Shallots, Japanese Scallion, Kiangsi Scallion, Kiangsi Shallot, Oriental Onion, Rakkyo, and Small Angled Chives. Shallots are often thought to be another variety of onions, but they are actually a species of their own. It has a milder flavor than an onion and once peeled, looks like garlic because it has multiple bulbs. Gray Shallot, Dutch Yellow Shallot, and French Red Shallot are a few of the popular varieties of Shallots which is grown throughout the world due to their wonderful taste and higher nutritive values.

SHALLOT FACTS

Plant

Shallot is a biennial clustered, caespitose bulbous herb growing up to 63 cm tall and found growing in temperate and subtropical conditions with full sun. It prefers well-drained, friable, and moderately fertile soils such as sandy loams. Shallot plant has adventitious roots. Leaves are distichous, cylindrical, hollow, 20–50 cm by 1–5 mm, and 3–5 angled. The flower is campanulate, purplish with six tepals arranged in two whorls, six stamens, and a pistil longer than the tepals. The plant has obovoid–globose fruit with concave nectaries covered by hood-like projections at the base. Style exserted.

Bulb

Shallot is a petite member of the Allium plant family, which includes onions, garlic, and chives. Like garlic, shallots are formed in clusters of offsets with a head composed of multiple cloves. Shallot bulb is narrowly ovoid to ellipsoid, 1–4 cm in diameter, and has a white, membranous coat which is often tinged with golden brown to rose-red color. It has pulpy white flesh with some green coloring. The average weight of the bulb is about 25 grams. Normally it has a milder and more aromatic flavor and tastes somewhat like onions milder and delicious. Shallots generally have two to three bulbs per segment and are aromatic and savory when raw. As they cook, their flavor becomes more delicate and sweet. However, similar to garlic and onions, shallots cause irritation in the eye when sliced. Due to its wonderful taste, it is consumed throughout the world.

History

Shallot occurs unexpectedly in Central and Eastern China (in Anhui, Fujian, Guangdong, Guangxi, Guizhou, Hainan, Henan, Hubei, Hunan, Jiangxi, and Zhejiang provinces) and in Japan, Korea, Russia, and Mongolia. It is extensively grown in China and Japan. It is also cultivated in Southeast Asia (Cambodia, Laos, Vietnam, Thailand, Myanmar, Malaysia, Singapore, and Indonesia) and introduced with oriental emigrants from this region into further areas, e.g. the United States (Hawaii, California) and Cuba. At present, it is grown throughout the world due to its wonderful higher nutritional value and delightful taste.

Health Benefits of Shallots

Shallot is a nutrient-dense and delightful accessory for your food that is used by people throughout the world. A few of the remarkable health advantages of shallots consist of their ability to reduce blood pressure, helps prevent or treat allergies, manage cholesterol and heart health, antibacterial and antiviral properties, help fight obesity, soothe nerves, better circulation and metabolism, and diabetes control.

1. Antioxidant Activity

Shallots consist of high and varied content of antioxidant compounds, like kaempferol, quercetin, and various sulfuric antioxidants. All these antioxidants are released when the cell surface is interrupted, which happened while slicing or crushing, similar to garlic. As soon as these antioxidants are released, they form another appreciated compound called allicin. This powerful compound helps to reduce cell mutation and various cancers. Research has linked shallots to a reduction in lung and oral cancers, as well as stomach, colorectal, and breast cancer.(1)

2. Blood Pressure

With the combination of potassium, a well-known vasodilator, and the action of allicin, which releases nitric oxide in the body, blood pressure is considerably reduced. A vasodilator relaxes the walls of the blood vessels and permits blood to flow more generously. This avoids clotting and stress on the cardiovascular system, further enhancing heart health.(2)

3. Helps Prevent or Treat Allergies

Numerous researches have shown that shallots have encouraging anti-allergic effects that can be attributed to their anti-histaminic, anti-inflammatory, and antioxidant activities. A 2009 study published in the Journal of Medicinal Food discovered that shallots and onions are effective for impacting numerous actions responsible for allergic reactions.(3), (4)

4. Reduce Symptoms of Rheumatoid Arthritis

Low levels of vitamin B6 have been related to increased symptoms of rheumatoid arthritis (RA), like more severe pain. Certain earlier researches are finding that people with RA need more vitamin B6 than healthy people because they experience constant muscle aches and joint pain because of long-lasting inflammation. Vitamin B6 benefits include curbing pain and being useful in supplement form for controlling aches in the muscles and joints due to arthritis. Shallots consist of 0.345 mg of vitamin B6 which is 26.54% of the daily recommended value.

5. Cholesterol and Heart Health

Allicin, the compound formed when shallots are sliced and diced, has been directly connected to regulating cholesterol levels within the body. Allicin actually prevents a reductase enzyme that is created in the liver, which is the enzyme that controls cholesterol production. By dropping total cholesterol levels in the body, shallots help to prevent atherosclerosis, coronary heart disease, heart attacks, and strokes.(5)

6. Antibacterial and Antiviral Properties

Both shallots and garlic produce biochemical reactions which are known to fight infections, viruses, and inflammation. Various immunological parameters of shallots are researched; researchers have discovered that shallots’ antioxidant enzymes help fight common illnesses and more serious infections, too.

Onions have also shown antifungal activity against various fungi in many types of research, including Candida. If you want to fight candida the natural way, low-sugar, healing veggies like shallots should be at the top of your list.(6)

7. Might Help Fight Obesity

Research has discovered that EEOC found in shallots can suppress lipid (or fat) accumulation and possibly help prevent obesity. Since obesity is closely associated to heart disease, diabetes, and cancer formation (obese patients are considered to be at an elevated risk of developing various cancers and other long-lasting diseases), shallots might be beneficial for preventing both weight gain and obesity-related problems.

8. Improves Appetite

For those worried parents whose kids are small eaters, iron supplementation help increase your child’s appetite. Research by The Journal of Nutrition performed on Kenyan primary schoolchildren found that iron supplementation increased appetite and growth in children. Therefore including iron-rich foods like Shallot, black beans, liver, Spinach in your regular diet help to improve your appetite and also helps to get rid of iron deficiency-related health problems.(7)

9. Beneficial for Thyroid Glands

Copper which is found abundantly in shallot plays an important role in ensuring the proper function of the thyroid gland. However, excess copper is a major cause of thyroid malfunction, so you need a very balanced level of copper in the blood, or else hormonal activity will be imbalanced, and you can develop symptoms of either hypothyroidism or hyperthyroidism. Shallots consist of 0.088 mg of copper which is 9.78% of the daily recommended value.

10. Soothes Nerves

Various minerals and vitamins found in shallots, like pyridoxine can help to encourage the release of GABA in the brain, which is important for maintaining low-stress levels and keeping the hormones in the body at the appropriate levels. If you wish to reduce stress or relax your mind, shallots can give you a quick GABA boost. Folic acid is also found in significant quantities in shallots, which is an essential B-vitamin that helps with mental and emotional help by regulating hormonal and enzymatic reactions in the brain.(8)

11. Circulation and Metabolism

Shallots have higher mineral content like iron, copper, and potassium than that onions. Iron and Copper help to boost circulation in the body by encouraging the production of red blood cells. With more RBC in the bloodstream, blood circulation increases, bringing more oxygen towards important parts of the body and increasing energy, vitality, cell regrowth, healing, and metabolism.(9)

12. Reduces PMS Symptoms

Consuming plenty of manganese along with calcium help improve symptoms of PMS like tenderness, mood swings, muscle pain, anxiety and trouble sleeping and work as a natural cure for PMS. Research published in the American Journal of Obstetrics and Gynecology found that women who have lower levels of manganese in their blood experienced more pain and mood-related symptoms during pre-menstruation. Shallot is one of the best sources of manganese so include it in your daily diet to remain healthy.(10)

13. Diabetes Control

Two of the phytochemical compounds allium and allyl disulfide that is found in shallots have anti-diabetic properties, meaning that they help to control the levels of blood sugar within the body. This can be very helpful for diabetics who need to keep their blood sugar levels under control.(11)

How to Eat

• Bulbs and leaves are edible raw or cooked
• Bulbs are used raw or fried mixed with other vegetables in Indonesia.
• Bulbs are extensively used as sweet or sour pickles after steeping in salt for several days.
• They are used mainly in pickles as side dishes, often eaten with Japanese curry in Japan.
• Shallot is used as a pickled meal during Vietnamese New Year – Tet celebrations.
• Flowers and young seedpods are also edible raw, used as a garnish on salads.
• Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge.

Other Traditional uses and benefits of Shallot

• Overall, shallots have a better nutrition profile than onions. On a weight per weight basis, they have more antioxidants, minerals, and vitamins than onions.
• They are a rich source of flavonoid antioxidants such as quercetin, kaempferol, etc. Further, they contain sulfur antioxidant compounds such as diallyl disulfide, diallyl trisulfide, and allyl propyl disulfide. These compounds convert to allicin through enzymatic action following disruption of their cell surface while crushing, and chopping.
• Research studies show that allicin reduces cholesterol production by inhibiting the HMG-CoA reductase enzyme in the liver cells. Further, it was also found to have antibacterial, antiviral, and anti-fungal activities.
• Allicin also decreases blood vessel stiffness by releasing vasodilator chemical nitric oxide (NO) and thereby helps bring a reduction in the total blood pressure. Further research studies suggest that allicin inhibits platelet clot formation inside the blood vessels, and thereby helps decrease the overall risk of coronary artery disease (CAD), peripheral vascular diseases (PVD), and stroke attacks.
• The phytochemical compounds allium and Allyl disulfide in eschalots have anti-mutagenic (protects from cancers) and anti-diabetic properties (helps lower blood sugar levels in diabetics).
• Shallots hold proportionately more concentration of vitamins and minerals than in onions, especially vitamin-A, pyridoxine, folates, thiamin, vitamin-C, etc. Pyridoxine (B-6) raises GABA chemical levels inside the human brain that helps to soothe nervous irritability. Also, 100 g fresh shallots carry 1190 IU (35% RDA) of vitamin A. Vitamin-A is a powerful antioxidant that helps protect from lung and oral cavity cancers.
• Further, they are also good in minerals and electrolytes than onions; particularly iron, calcium, copper, potassium, and phosphorus.
• Shallot plant is astringent, carminative, and expectorant and is used in the treatment of stuffiness sensation and pain in the chest, pleurisy, angina pectoris, diarrhea, bronchitis, and tenesmus in cases of dysentery.
• Allium chinense is used as a folk medicine in tonics to help the intestines and as a stomachic.

Other Facts

• The juice of the plant is used as a moth repellent.
• The whole plant is said to repel insects and moles.
• Shallots are the oldest home remedy for hair growth.

Types of Shallots

Scientifically referred to as Allium cepa or even Allium ascalonicum, Shallots belong to the Amaryllidaceae family and therefore are associated with the Lily family and onions. There are the French Grey Shallots(Ascium ascalonicum) that are regarded as the true shallots. Those are the yellow shallots such as the Griselle and yellow shallot. However, it is the French shallot that is the most sought after. The American red shallot doesn’t have the same flavor as a french shallot. Additionally, there are the banana shallots that are copper-colored as well as longer in size than the usual normal shallot.

What Are The Differences Between Shallots And Onions?

The differences are few. 

Shallots

• They have long and slender bulbs and are smaller than onions.
• They are slightly high in calories – 100 grams of shallots contain 72 calories.
• They also are slightly high in carbs – 100 grams contain 17 grams of carbs.
• They are high in protein too – 100 grams contain 2.5 grams.
• Most of the shallots in the US are imported. 

Onions

• They are large and round. They are larger than shallots.
• 100 grams of onions contain just about 40 calories.
• 100 grams contain 9.3 grams of carbs.
• They have 1.1 grams of protein for every 100 grams.
• Most onions are produced within the US (annual production is 6.75 billion pounds).

Cooking Tips

• Shallots taste well in dishes, that are cooked utilizing wine.
• It is essential to sauté shallots gently, even though they caramelize just like onions. If you brown them over high heat, they’ll turn bitter like garlic.
• Roast shallots within their skin till soft. Peel them once roasted, make a puree and use it as a flavoring for soups or sauces.
• Refrigeration of shallots just isn’t suggested as cold temperature promotes sprouting in them.
• Fresh shallots are being either utilized in salads, whole, or even chopped into cubes.
• In much of Asian cooking, the bulbs are used liberally within the preparation of curries, gravy, chutney, soups, stews, and pastes.
• Thinly sliced bulbs caramelized and served as a spicy garnish over burgers, grilled chicken, parathas, kachori, pakora (India and Pakistan)…etc.
• Like in onions, they’re among the common components in pasta, pizza, noodles, stew-fries, spice stuffing etc
• The bulbs may also be utilized in pickling, sauces etc.

Shallot Recipes Worth Trying?

1. Baked Eggs with Spinach and Shallots

What You Need

• 2 tablespoons of raw cashews
• ¼ cup of water
• 1 tablespoon of coconut oil
• 2 small minced shallots
• 1 minced garlic clove
• 8 cups of baby spinach
• ¼ teaspoon of sea salt
• 3 to 4 eggs
• ½ teaspoon of dried thyme
• Additional sea salt and freshly ground pepper

Directions

1. Preheat the oven to 350^o
2. Add the cashews to water. Set aside to soak.
3. Add the coconut oil to a pan over medium heat. Add the shallots and garlic and sauté for about 2 minutes. Add the spinach and salt and cook for 2 more minutes. The spinach should have wilted.
4. Blend the water and cashews until you get a liquefied mixture.
5. Add the spinach mixture to a dish and pour in the cashew milk. Make about 4 indentations in the spinach and crack in the eggs. Top with the dried thyme and bake for about 15 minutes. The yolks must be runny.
6. Serve right away with the additional salt and pepper if you want.

2. Caramelized Shallots

What You Need

• 6 tablespoons of unsalted butter
• 2 pounds of peeled and fresh shallots with the roots intact
• 3 tablespoons of sugar
• 3 tablespoons of red wine vinegar
• ½ teaspoon of kosher salt
• ¼ teaspoon of freshly ground black pepper
• 2 tablespoons of freshly chopped parsley

Directions

1. Melt the butter in a sauté pan. Add the shallots and sugar and toss to coat. Cook over medium heat for 10 minutes. The shallots must start to brown.
2. Add the vinegar, salt, and pepper. Toss well.
3. Place the sauté pan in the oven and roast for about 20 minutes. The shallots must be tender.
4. Sprinkle with parsley and serve hot.

Just like onions, shallots are full of goodness and benefits. And a bit of not-so-good stuff too.

Any Side Effects Of Shallots?

• Bleeding Disorders

Shallots might slow down blood clotting. This might increase the risk of bleeding. Hence, keep away from shallots if you have bleeding disorders. Also, avoid shallots at least 2 weeks before surgery.

• Diabetes

As shallots can lower blood sugar levels, taking them along with diabetes medication can reduce the sugar levels way too much. Consult your doctor before consuming shallots.  

•  Issues During Pregnancy And Breastfeeding

We don’t have enough information on the effects of shallots during pregnancy and breastfeeding. So, stay safe and stick to small amounts. Even though less in severity compared to onions, raw shallots may cause irritation to skin, mucus membranes, and eyes. Simply because the release of allyl sulfide gas while chopping or slicing them that when comes in contact with the wet surface will become sulfuric acid. Allyl sulfide is concentrated more in the ends, especially at the root end. Its result can be reduced by submerging the cut bulbs in cold water for some minutes before you decide to chop or slice them.

References

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