mashed dried shallot
Mashed dried shallot is a good source of vitamin C, vitamin B6, and manganese, with concentrated levels of antioxidants and organosulfur compounds due to the drying process.
About
Mashed dried shallot is a processed form of Allium cepa var. aggregatum, the small, elongated bulb in the onion family native to Southeast Asia. Dried shallots are produced by harvesting mature shallot bulbs, curing them, and then grinding or crushing them into a coarse paste or powder. The drying process concentrates the shallot's characteristic sweet, mildly sulfurous flavor with subtle notes of garlic, creating a more intensely flavored ingredient than fresh shallots. The mashed form retains larger particles and some moisture content compared to shallot powder, resulting in a paste-like consistency that is darker in color, ranging from tan to reddish-brown, and with a slightly grainy texture.
Culinary Uses
Mashed dried shallot serves as a convenient flavor base in Asian cuisines, particularly Southeast Asian and Thai cooking, where it is used in curry pastes, dipping sauces, and marinades. It functions as both an aromatic foundation and a binding agent in spice blends and rubs for meats and vegetables. The ingredient is valued in stock-making and soups for its ability to impart deep, caramelized onion notes without the water content of fresh shallots. It can be reconstituted with water or oil to form a paste, or used dry to season stir-fries, braises, and other dishes where concentrated flavor is desired.