Shallot

Overview

Production

Country Production

Cultivation

What is Shallot?

Shallot, also known as Allium cepa var. aggregatum, is a type of onion that is closely related to garlic and has been a popular ingredient in cooking for thousands of years. Shallots are small, elongated bulbs that are usually reddish-brown or gray in color. They have a mild, sweet flavor that is less pungent than regular onions, making them a popular choice for sauces, dressings, and marinades.

One of the most distinctive features of shallots is their layered structure, which is similar to that of garlic. Each bulb is made up of several cloves that are surrounded by a thin, papery skin. When peeled, shallots break down into small segments that can be easily chopped, diced, or sliced. This makes them a convenient ingredient for cooking, as they can be added to dishes in a variety of ways.

Shallots are believed to have originated in central Asia and have been cultivated for thousands of years. They were popular in ancient Egyptian and Roman cuisine and were prized for their unique flavor and aroma. Over time, shallots spread throughout Europe and eventually made their way to the Americas, where they have become a popular ingredient in many regional cuisines.

In addition to their culinary uses, shallots have also been used for medicinal purposes throughout history. They were believed to have anti-inflammatory and antibacterial properties and were often used to treat a variety of ailments, from colds and coughs to digestive issues. Today, shallots continue to be valued for their flavor and nutritional benefits, as well as their potential health benefits.

Shallot Production in the World

China is the top country producing Green Onions and Shallots in the world. As of 2022, China produced 864,488 tonnes of Green Onions and Shallots, accounting for 17.39% of the total production. Mali is the world's second-largest Green Onions and Shallots producer, with 610,576 tonnes, which represents 12.28% of the total production. In terms of Green Onions and Shallots yield, New Zealand is the most productive country on the planet with 454,118. Angola, Japan, and the South Korea are the top three leading countries with '558,480', '510,462', '478,048', and '289,056' tonnes respectively. French Polynesia has the lowest production of Green Onions and Shallots in the world with only 32 tonnes in 2022. The world's total production of green onions and shallots was estimated at 4,970,616 tonnes in 2022.

Source: FAOSTAT

Top 10 Countries by Green Onion and Shallot Production in 2022

Top Countries by Production of Green Onion and Shallot in 2022

Rank	Country	Production(Tonnes)	Acreage(Hectare)	Yield
1	China	864,488	23,165	373,190
2	Mali	610,576	29,580	206,415
3	Angola	558,480	24,856	224,683
4	Japan	510,462	24,105	211,763
5	South Korea	478,048	17,756	269,237
6	Tunisia	289,056	10,430	277,127
7	Nigeria	243,381	14,132	172,224
8	New Zealand	221,791	4,884	454,118
9	Thailand	171,243	10,078	169,918
10	Turkiye	124,631	6,775	183,957
11	Taiwan	103,682	4,434	233,845
12	Mexico	98,937	8,538	115,873
13	Ecuador	97,699	11,199	87,236
14	North Korea	87,786	7,214	121,692
15	Morocco	69,339	3,162	219,287
16	Libya	56,083	1,828	306,863
17	Albania	51,547	2,302	223,882
18	Venezuela	49,168	2,755	178,444
19	Iraq	47,030	4,598	102,284
20	Ethiopia	38,210	2,926	130,601
21	United Arab Emirates	28,381	1,061	267,584
22	Ukraine	24,670	2,000	123,350
23	Norway	23,127	1,006	229,891
24	Syria	20,834	2,300	90,583
25	Burkina Faso	17,816	1,064	167,470
26	United Kingdom	15,336	1,546	99,189
27	Paraguay	10,327	1,108	93,217
28	Jamaica	9,856	667	147,766
29	Jordan	9,203	512	179,812
30	Cote d'Ivoire	8,227	874	94,161
31	Kuwait	5,292	644	82,193
32	Hong Kong SAR	4,625	144	322,021
33	Palestine	4,483	389	115,100
34	Kazakhstan	3,557	200	177,803
35	Switzerland	3,209	220	145,864
36	North Macedonia	1,992	88	225,591
37	Comoros	1,628	639	25,473
38	Puerto Rico	1,611	62	258,401
39	Belize	1,535	109	140,826
40	Israel	1,229	247	49,810
41	The Bahamas	665	85	78,566
42	Madagascar	395	183	21,557
43	Algeria	352	33	107,815
44	Bhutan	225	125	18,000
45	Djibouti	176	8	215,479
46	Brunei Darussalam	101	12	82,400
47	Costa Rica	95	15	63,699
48	French Polynesia	32	4	74,586

Cultivation of Shallot

Shallots are a popular vegetable that can be grown in a variety of climates and soil types. Here are some points to keep in mind when cultivating shallots:

Climate: Shallots grow best in areas with cool, mild climates. They prefer temperatures between 50-75°F (10-24°C) and do not tolerate extreme heat or cold. They also require a moderate amount of rainfall, usually around 1-2 inches per week.
Soil: Shallots prefer well-drained soil that is rich in organic matter. They do not tolerate waterlogged soil or heavy clay, which can cause the bulbs to rot. A soil pH of 6.0-7.0 is ideal for shallots.
Planting: Shallots are typically planted in the fall or early spring, depending on the climate. They can be grown from seeds, sets (small bulbs), or transplants. Plant them 2-4 inches apart and 1-2 inches deep, with the pointed end facing up.
Care: Shallots require regular watering and should not be allowed to dry out completely. They also benefit from a balanced fertilizer application every 4-6 weeks during the growing season. Mulching around the plants can help conserve moisture and suppress weeds.
Harvesting: Shallots are ready for harvest when the leaves turn yellow and start to dry out. Carefully dig up the bulbs and allow them to dry in a warm, dry place for several weeks. Once the outer layers are dry and papery, the shallots can be cleaned and stored in a cool, dry place for several months.

By following these basic guidelines, you can cultivate your delicious shallots and enjoy their unique flavor and aroma in your favorite recipes.

Health Benefits of Shallot

Shallots are a flavorful and nutritious vegetable that can offer a range of health benefits.

Here are some of the potential benefits of including shallots in your diet:

Antioxidant properties: Shallots are rich in antioxidants, such as quercetin and kaempferol, which can help protect the body from damage caused by free radicals. These compounds have been linked to a reduced risk of chronic diseases, including heart disease, cancer, and neurodegenerative disorders.
Anti-inflammatory effects: Shallots contain compounds that have anti-inflammatory properties, such as sulfur compounds and polyphenols. These can help reduce inflammation in the body, which may contribute to the development of chronic diseases.
Immune system support: Shallots are rich in vitamin C, which is essential for a healthy immune system. They also contain other nutrients, such as vitamin A and iron, which can help support immune function.
Digestive health: Shallots contain prebiotic fibers, which can help feed the beneficial bacteria in the gut and promote digestive health. They also contain compounds that may help reduce the risk of digestive disorders, such as ulcers and inflammatory bowel disease.
Blood sugar control: Shallots contain compounds that may help regulate blood sugar levels, which can be beneficial for individuals with diabetes or those at risk of developing the condition.

Overall, including shallots in your diet can provide a range of health benefits, from reducing inflammation and supporting the immune system to promoting digestive health and regulating blood sugar levels. They are a versatile and flavorful addition to many dishes, so consider adding them to your meals for a boost of nutrition and flavor.

Nutritional Information of Shallot

Here is the approximate nutritional content of shallots per 100 grams:

Calories: 72 kcal
Carbohydrates: 16 grams
Protein: 2.5 grams
Fat: 0.1 gram
Fiber: 3.2 grams
Sugar: 3.2 grams
Vitamin C: 8.0 milligrams (13% of the Daily Value)
Vitamin A: 146 IU (3% of the Daily Value)
Folate: 34 micrograms (8% of the Daily Value)
Iron: 1.2 milligrams (7% of the Daily Value)
Potassium: 334 milligrams (10% of the Daily Value)

Keep in mind that these values are approximate and can vary depending on the variety and growing conditions of the shallots. However, they provide a general idea of the nutritional content of shallots and highlight their relatively low calorie and fat content, as well as their high fiber and nutrient density.

Structure of Shallot

Shallots are a type of bulbous plant that belongs to the Allium family, which also includes onions, garlic, and chives.

Here are some key points about the structure of shallots:

Bulbs: Shallots are grown for their edible bulbs, which are small and elongated compared to onions. The bulbs are composed of a cluster of small cloves or bulbs, each enclosed in a thin, papery skin.
Leaves: Shallot plants have long, slender leaves that emerge from the base of the plant and grow to a height of 8-12 inches. The leaves are hollow and tubular and may be green or purple depending on the variety.
Flowers: Shallot plants produce small, spherical flowers that are typically pink or white in color. The flowers grow on long, thin stems that emerge from the center of the plant.
Roots: Shallot bulbs have a network of fine roots that extend into the soil to absorb nutrients and water. The roots are typically shallow and do not grow very deep.
Scape: A scape is a long, slender stem that emerges from the center of the shallot plant and produces a bulbil, a small bulb-like structure that can be used for propagation. The scape is also edible and has a mild, sweet flavor.

Overall, the structure of shallots is characterized by their small, elongated bulbs, slender leaves, spherical flowers, fine roots, and occasional scapes. These features contribute to the unique flavor, texture, and appearance of this popular vegetable.

Types of Shallot

There are various types of shallots available, each with its unique characteristics and flavors. Here are some common types of shallots:

French Gray Shallots: Also known as "griselles," French gray shallots are perhaps the most well-known variety. They have a small, elongated shape with grayish-pink skin. French gray shallots are prized for their sweet and mild flavor and are frequently used in French cuisine.
Banana Shallots: Banana shallots are elongated with a slightly curved shape, resembling a small banana. They have reddish-brown skin and offer a milder flavor compared to other shallot varieties. Banana shallots are popular in British and European cooking.
Dutch Yellow Shallots: Dutch yellow shallots are characterized by their round shape and yellow-brown skin. They have a mild and delicate flavor. These shallots are commonly used in Mediterranean and Middle Eastern cuisines.
Red Shallots: Red shallots have a deep reddish-purple skin and are smaller in size compared to other shallot varieties. They have a milder and sweeter taste, making them suitable for various culinary applications, particularly in Thai and Vietnamese cuisine.
Gray Shallots: Gray shallots, also known as "grisettes," have a small and round shape with grayish skin. They offer a subtle and delicate flavor and are often used in French and Mediterranean cooking.

These are just a few examples of shallot varieties, and there are more regional and local variations available, each with its unique qualities. Shallots can add depth and complexity to dishes and are popular in many cuisines around the world.

Uses of Shallot

Shallots are a versatile and flavorful ingredient that is used in a wide variety of cuisines and dishes. Here are some of the most common uses of shallots:

Sauces and Dressings: Shallots are often used as a base for sauces and dressings, such as beurre blanc, hollandaise, and vinaigrettes. They add a sweet and subtle onion flavor that complements a wide range of ingredients.
Soups and Stews: Shallots are a common ingredient in soups and stews, where they add depth of flavor without overpowering other ingredients. They are particularly well-suited to creamy soups, such as potato or mushroom soup.
Sauteed or Roasted: Shallots can be sauteed or roasted and served as a side dish, or used as a topping for salads or pizzas. They become caramelized when cooked, which enhances their sweetness and gives them a crispy texture.
Meat and Seafood: Shallots are often used in marinades or sauces for meat and seafood dishes, such as beef bourguignon or shrimp scampi. They pair well with a wide range of proteins and add a subtle depth of flavor.
Garnishes: Shallots can be thinly sliced and used as a garnish for a wide range of dishes, such as grilled meats, seafood, or vegetable dishes. They add a pop of color and texture, as well as a subtle onion flavor.

Overall, shallots are a versatile ingredient that can be used in a wide range of dishes and cuisines. They add a unique flavor and texture to dishes and are a popular choice among home cooks and professional chefs alike.