sm shallots
Good source of vitamin C and dietary fiber; contain quercetin and allicin, compounds with potential anti-inflammatory and antioxidant properties.
About
Shallots (Allium cepa var. aggregatum) are small, elongated members of the allium family native to Southeast Asia, characterized by their copper-to-reddish papery skin and pale purple or pink-tinged flesh. Small shallots (sm shallots) refer to the immature or smaller cultivars of this species, typically weighing 15-40 grams each. Unlike onions, shallots grow in clusters with multiple bulbs sharing a common root system. They possess a complex flavor profile that bridges garlic and onion—milder and sweeter than most onions, with subtle notes of garlic and a slight anise undertone. The smaller specimens are prized for their more delicate, refined taste and tender texture.
Culinary Uses
Small shallots are valued in French cuisine as a foundational ingredient in vinaigrettes, béarnaise sauce, and pan sauces. They are minced raw for garnishes, pickled whole, or roasted whole alongside meats and root vegetables. In Southeast Asian cooking, they feature prominently in curry pastes, stir-fries, and as crispy fried garnishes. Small shallots' tender flesh and gentler flavor make them ideal for raw preparations, whole roasting, and dishes where a subtle onion presence is desired without overpowering other ingredients. They are also favored for pickling and are essential in many French and Italian dressing and sauce applications.