Dried Shallots (pronounced “sha-luhts"), Allium cepa variety aggregatum, are also called dry shallots, dried shallot, or dehydrated shallots.
Until 2010, the shallot was classified as a separate species, Allium ascalonicum.
Dried Shallots have an essential oil of .01% - .015%.
What Are Dried Shallots
Shallots have long been associated with fine French cuisine. Shallots are from the Allium genus, part of the Alliaceae family, as are onions, garlic, leeks and chives. The Allium genus, with about 1250 species, ist one of the largest plant genera in the world. Shallots are best described as a cross between a garlic and an onion. Dried Shallots are Fresh Shallots that have been dehydrated from a low level of heat until all of the moisture has been removed. Dehydration helps to preserve the Shallot so that it won't spoil in storage while also intensifying the flavor. It takes 18 pounds of fresh shallots to produce 1 pound of Dried Shallots.
History of Shallots
Shallots are native to Asia and have been cultivated for over four thousand years. The true origins of Shallots are a mystery and the exact point of origin within Asia is heavily debated among food historians, with some stating Shallots come from Southeast Asia while others pinpoint them to the city of Ashkalon in Western Asia. However, plant geneticists have found the region with the greatest species diversity of Shallots stretches from the Mediterranean basin to Central Asia and into Pakistan which makes this area the most likely origination of Shallots.
The ancient Greeks (1200 BC - 600 AD) gave Shallots their name when their traders discovered them in the ancient Palestinian port of Ashkalon (also known as Ashqelon or Ascalon) and named them after the city.
In classical times (700 BC - 400 AD) Shallots were known as cepa ascalonia and as time went by they became known by the Old French eshalotte which became French échalote and by the 1600s was shortened to eschalot. The word eschalot, meaning small onion, first appeared in the Oxford English Dictionary in 1707.
In the Naturalis Historia (published in 77 AD) by the Roman author and naturalist Pliny the Elder, the Ascalonian onion (cepa Ascalonia) later identified as the shallot was first written about.
Unlike onions, Shallots tend to grow in clusters of large cloves. Shallots are frequently cultivated by planting bulbs from the previous season’s harvest. The Dutch prefer to cultivate from seed while shallot aficionados (especially the French) argue that the best tasting shallots are those varieties that are only propagated by planting bulbs from the previous season.
Shallots grow best in loose, organically-rich, well-draining soil. Typically, shallot bulbs are the size of chestnuts, sometimes larger, pear-shaped, narrowed in the upper part into a rather long point. To maximize the harvesting season, the largest bulbs (quarter-size) are planted first, after they mature, the medium-sized bulbs (nickel-size) are planted, and finally the smallest bulbs (dime-size) .
Shallots prefer full sun of at least 6 hours of direct sunlight on most days and do best with soil temperatures between 40-90°F. The root system is shallow and weak, so irrigation in the spring and summer is more critical than for other vegetables. Shallot bulbs range in size from under an inch to 1.5 inches in length, and can be several different colors—red, white, or grey—depending on the variety. The plant’s long, hollow leaves can grow up to 25 inches tall.
Shallot bulb harvesting should begin when the greens of the plant start to turn brown, fall over, and die. The bulbs will be about 1-2" in diameter, protruding from the soil and the outer skin becomes papery. This typically occurs about 90-100 days after planting.
Shallots can be harvested several ways, with single or multiple-row harvesters being the most common in commercial production. Smaller farms will harvest by hand. Once harvested allow to cure in sacks, or bins, or under cover.
The world's leading producers of Shallots are Mexico, Korea, Japan, and China.
Where Are Our Shallots From
What Do Dried Shallots Taste Like
The tanginess of a sweet onion balanced with subtle yet complex garlic undertones.
How Do You Use Dried Shallots
You can easily toss Dried Shallots into most dishes, as they will have enough moisture to reconstitute them. If you wish to add them to a salad or another dry dish you can reconstitute first by covering them completely with water and letting them stand for about 5 minutes and then drain the excess liquid. If you want to use these more like fresh shallots and sauté them in olive oil or butter we recommend that you reconstitute them first. We also like to reconstitute shallots in red or white wine for even more flavor.
In this country, Dried Shallots are becoming more popular in the baking of breads or crumbled and sprinkled almost like bacon bits over burgers, chicken, fish, omelets, pasta, rice, salads, salad dressings, sauces, soups, steaks and vegetable dishes.
Several of our favorite recipes using Dried Shallots are Sausage Tortellini Soup, Provencal Chicken, and Satay Chicken.
Dried Shallots pair well with asparagus, goat cheese, green beans, jalapeno, mushrooms, pineapple, spinach, and tomatoes.
Dried Shallots work well in combination with basil, black pepper, garlic, ginger, onion, parsley, and tarragon.
What is a Substitute for Dried Shallots
For substitution or conversion purposes (and because they are so potent) use ½ as much Dried Shallots as fresh shallots. A ½ teaspoon of Dried Shallots equals one shallot clove.
|Also Called||Dry shallots, dried shallot, or dehydrated shallots|
|Recommended Uses||Burgers, chicken, fish, omelets, pasta, rice, salads, salad dressings, sauces, soups, steaks and vegetable dishes|
|Flavor Profile||The tanginess of a sweet onion balanced with subtle yet complex garlic undertones|
|Oil Content||.01% - .015%|
|Botanical Name||Allium cepa var aggregatum|
|Cuisine||African, Asian, Cajun, Caribbean, Indian, Italian and Mediterranean|
|How To Store||Airtight container in a cool, dark place|
|Shelf Life||1-2 years|
|Country of Origin||India|
|Dietary Preferences||Gluten Free, Non-GMO|
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Serving Size1 tsp
Amount Per Serving
% Daily Value*