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
Journal of Clinical Biochemistry and Nutrition
Journal of Medicinal Plants Research
Toxicology in Vitro
Journal of Agricultural and Food Chemistry