shallot
Also known as: eschalot
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Also known as: eschalot
Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A classic, zesty sauce for raw oysters, made with sharp red wine vinegar, finely minced shallots, and freshly cracked black pepper. It's incredibly simple to make and elevates any seafood platter.
A humble and traditional Kerala breakfast made from leftover rice fermented overnight. This cooling porridge is mixed with yogurt, shallots, and green chilies, creating a uniquely tangy and nourishing meal.
A quick and flavorful Kerala-style scrambled egg dish, spiced with green chilies, shallots, and fragrant curry leaves. Perfect with rice or bread for a simple, protein-packed meal.
Soft, fluffy rice pancakes from Kerala with a delicate sweetness from coconut and a unique flavor from cumin and shallots. This fermented delicacy is a classic breakfast, perfect with vegetable stew or egg curry.
Yes, shallots are highly nutritious and rich in antioxidants like quercetin and kaempferol, which protect cells from damage. They also contain organosulfur compounds like allicin that provide anti-inflammatory and antibacterial benefits, along with potassium for heart health.
A 100g serving of shallots contains approximately 72 calories and 16.8 grams of carbohydrates. They also provide about 2.5 grams of protein and are virtually fat-free, making them a nutrient-dense way to add flavor to meals.
While shallots have a higher carbohydrate content (16.8g per 100g) compared to standard onions, they are typically used in small amounts for seasoning. In moderation, they can fit into a keto or low-carb diet as long as you account for the portion size.
Yes, shallots are a natural vegetable and are both vegan and gluten-free. They are an excellent ingredient for adding depth of flavor to plant-based and gluten-restricted diets without the need for processed additives.
Shallots have a delicate, sweet flavor with a subtle hint of garlic. They are much milder and less pungent than regular onions, which allows them to be used in refined sauces and raw applications without overpowering other ingredients.
Yes, you can substitute shallots with red or yellow onions, but the flavor will be sharper. Use a smaller amount of onion, or soak chopped onions in cold water for 10 minutes to reduce their pungency and better mimic the mildness of a shallot.
Absolutely. Raw shallots are frequently used in vinaigrettes, mignonettes, and salads because of their mild, crisp profile. Eating them raw also helps preserve their heat-sensitive antioxidants and vitamin C content.
shallot is a versatile ingredient found in cuisines around the world. With 72 calories per 100g and 2.5 grams of protein, it's a nutritious addition to many dishes.
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View all other →Store shallots in a cool, dry, and well-ventilated area, such as a pantry or a mesh bag. When kept out of direct sunlight and away from moisture, they can last for one to two months.
A fresh shallot should be firm and heavy for its size with dry, papery skin. If the shallot feels soft or mushy, shows signs of mold, or has a strong, unpleasant odor, it has spoiled and should be discarded.
To peel a shallot easily, trim off the root and stem ends, then make a shallow vertical slit through the skin to pull it away. If the skin is particularly tight, soaking the shallots in warm water for a few minutes can help loosen the layers.
