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The shallot (Allium cepa var. aggregatum, or the A. cepa Aggregatum Group) is a botanical variety of the species Allium cepa, to which the multiplier onion also belongs. The shallot was formerly classified as a separate species, A. ascalonicum, a name now considered a synonym of the currently accepted name. The genusAllium, which includes onions and garlic as well as shallots, is now classified in the plant family Amaryllidaceae, but was formerly considered to belong to the separate family Alliaceae. Shallots are used in fresh cooking in addition to being pickled. Finely sliced, deep-fried shallots are used as a condiment in Asian cuisine, often served with porridge. As a species of Allium, shallots taste somewhat like a common onion, but have a milder flavour. Like onions and garlic, when sliced, raw shallots release substances thatirritate the human eye, resulting in production of tears. Shallots appear to contain more flavonoids and phenols than other members of the onion genus. Fresh shallots can be stored in cool, dry area (32 to 40 °F, 60 to 70% RH) for six months or longer.
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