The Latin name for shallot
is Allium Ascalonicum. The name refers to
Ascalon , an ancient Palestinian
city where the shallot is thought to
have originated.
The flavor is a pungent blend of onion and garlic. Their color can vary from pale brown to rose, and the flesh is off-white and barely tinged with green or purple.
Shallots burn easily because
of their high sugar content. For this
reason, saute briefly over
low to medium heat. When using raw minced
shallots in salad dressings,
lessen their pungency by reducing the
juice; wrap the minced shallots
in a clean kitchen towel and squeeze
the shallots so the cloth
absorbs some of their juices, then add the
shallots to the recipe as
directed.
Shallots will keep for approximately six months if stored in a cool, dry location.