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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
When stored in an airtight container in a cool, dry place, they can last 12-18 months. Once opened, they should be used within 6 months for best flavor.
It is not recommended. Freezing can introduce moisture when the container is opened, which will cause the shallots to become soft and lose their shelf life.
Fresh shallots (use 1 tbsp fresh for every 1 tsp freeze-dried) or dried minced onions are the best alternatives.
Not necessarily. If you are adding them to a moist dish like a sauce or soup, they will rehydrate during cooking. For dry dishes, soak them in a teaspoon of water for 2 minutes first.
Yes, freeze-drying preserves most of the nutrients and antioxidants found in fresh shallots, though they are much more calorically dense by weight due to water removal.
If they lose their vibrant color, develop a musty smell, or become soft/clumpy (indicating moisture ingress), they should be discarded.
No, shallots (including freeze-dried) are high in fructans and are generally avoided on a strict low-FODMAP diet.
Yes, they work great as a crunchy topping or can be whisked into a vinaigrette where they will soften and release their flavor.
freeze-dried shallot is a versatile ingredient found in cuisines around the world. With 360 calories per 100g and 11.2 grams of protein, it's a nutritious addition to many dishes.
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