shallots finely minced
Rich in vitamin C, manganese, and antioxidants including quercetin and allicin compounds. Good source of dietary fiber and low in calories (approximately 72 per 100g raw).
About
Shallots (Allium cepa var. aggregatum) are small, elongated bulbs belonging to the allium family, closely related to onions and garlic but botanically distinct as a separate subspecies. Native to Southeast Asia, shallots are characterized by copper-to-gray papery skin, layered interior flesh ranging from pale pink to deep burgundy, and a flavor profile that combines the pungency of onion with subtle sweetness and garlic notes. The bulb clusters grow in sets, with 3-20 individual cloves per bulb, distinguishing them from common onions. Key varieties include French shallots (grey or Dutch shallots), Indonesian shallots, and Asian varieties, each with varying degrees of sweetness and intensity.
Culinary Uses
Finely minced shallots are a fundamental aromatic in French cuisine, serving as a base for vinaigrettes, sauces béarnaise, and classic French preparations. In Asian cuisines, they appear fried until crisp as a garnish or soffritto element in Southeast Asian cooking. Minced shallots are essential for dressings, marinades, and raw applications like mignonette sauce for oysters, where their delicate sweetness and moderate pungency complement rather than overpower. The fine mincing allows for even distribution of flavor and rapid cooking, making them ideal for quick sautés, compound butters, and finishing preparations where texture and quick flavor integration are priorities.