Shallots are the small, purple- or green-tinged root bulb of Aggregatum Group cultivars of the Allium cepa plant. Shallots have a milder, sweeter taste than onions and are often served pickled, raw, or fried.
Shallots are a source of vitamins A, B6, and C, as well as potassium and manganese and a variety of flavonoids. Shallots and shallot extracts have antifungal, antibacterial, antioxidant, and blood sugar lowering effects. Shallots were found to have the greatest antioxidant levels in a comparison with ten varieties of onion.
Raita, pickled shallots, fried shallots, sambar, curries, mignonette