Dried Shallots, Allium cepa, are also called dry shallots, dried shallot, or dehydrated shallots. Until 2010, the shallot was classified as a separate species, Allium ascalonicum, but the scientific community decided shallots and common onions did not have enough differences to relegate shallots to their own classification.

Dried Shallots have an essential oil of .01% - .015%.

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. It takes 18 pounds of fresh shallots to produce 1 pound of Dried Shallots.

Dried Shallots are popular with:

• independent spice shops; 
• olive oil shops; 
• seasoning companies; 
• manufacturers of sauces, salads, and meal mixes; 
• catering companies; and 
• butcher shops

Shallots are close relatives of the common onion. Please visit our onion page to view the rest of our onion selection. 

Flavor Profile

Dried Shallots have the umami depth of concentrated sweet onion and notes of garlic-like pungency.

How To Use

You can easily include Dried Shallots in most dishes, as long as the dish provides enough moisture to reconstitute the shallots. 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 five minutes, then draining the excess liquid. This product adds easy depth to Pasta Primavera With Chicken and puts the “savory” in Savory Spinach and Mushroom Crepes. Incorporate it into Sausage Tortellini Soup for additional richness. Stir into the dressing when making Grilled Chicken, Potato, and Asparagus Salad. It adds to the heartiness of creamy pasta sauce when making Fettucine with Lemon Cream. 

Dried Shallots are incorporated into baked bread, crumbled and sprinkled like bacon bits over burgers, or blended into chicken, fish, omelets, pasta, rice, salads, salad dressings, sauces, soups, steaks, and vegetable dishes.