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Also known as: sambar onions, Small Onions, shallot, eschalots, shallots, sambar onion, madras onion, chinna vengayam, chotta pyaz, cheriya ulli, yerragaddalu, small onion, eschalot, Small Shallot
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 oxidative damage. They also contain organosulfur compounds that provide anti-inflammatory and heart-protective benefits, along with essential vitamins A and C.
A 100g serving of shallots contains approximately 72 calories and 16.8g of carbohydrates. While higher in carbs than some other vegetables, they are typically consumed in small amounts as a flavor enhancer, making them manageable for most diets.
Shallots can be included in a keto diet if used in moderation. While they contain about 16.8g of carbs per 100g, a typical serving size (one or two tablespoons) adds only a few grams of net carbs to a dish while providing significant flavor.
Shallots have a much milder, sweeter, and more delicate flavor than regular onions, often described as having a subtle hint of garlic. They lack the sharp, pungent 'bite' of a raw yellow onion, which makes them ideal for fine sauces and dressings.
Yes, you can substitute shallots with red onions or the white parts of green onions. Use a 1:1 ratio, but keep in mind that regular onions are more pungent; soaking chopped onions in water for 10 minutes can help mimic the milder flavor of a shallot.
Absolutely. Because of their mild and sweet profile, raw shallots are frequently used in vinaigrettes, salads, and as a garnish. Mincing them finely allows their flavor to blend smoothly without overpowering other ingredients.
Store shallots in a cool, dry, and well-ventilated area, such as a mesh bag in a pantry. When kept out of direct sunlight and away from moisture, they can stay fresh for one to two months.
shallots 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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A fresh shallot should be firm and heavy for its size with dry, papery skin. If the shallot feels soft or mushy, has visible mold, or has started to sprout significantly, it is past its prime and should be discarded.
Yes, the thin, papery outer skin must be removed before use. To make peeling easier, you can cut off the root and stem ends and soak the shallots in warm water for a few minutes to loosen the skin.
Yes, shallots are a natural, plant-based vegetable and are inherently both vegan and gluten-free. They are an excellent way to add depth of flavor to restricted diets without adding processed additives.
