SHALLOT Meaning and
Definition
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A shallot is a small bulbous vegetable that belongs to the onion family and is scientifically named Allium cepa var. aggregatum. It is widely used in culinary preparations for its distinctive flavor. The shallot has a characteristic appearance with a thin, paper-like skin that encloses multiple cloves, similar to garlic. When peeled, each individual clove has a reddish-brown exterior, which surrounds a tender, translucent, and off-white flesh. The taste profile of shallots is perhaps their most distinguishing feature - they have a mild onion-like flavor, which is often described as being sweeter, milder, and more delicate than regular onions.
Shallots are used in various dishes to enhance the flavors and add a subtle sweetness. They are commonly utilized in soups, stews, sauces, dressings, and marinades, as well as in sautéed, fried, or grilled recipes. Due to their versatility, they are popular in cuisines around the globe, including French, Mediterranean, and Asian. Shallots are also a key ingredient in some famous culinary preparations like beurre blanc and vinaigrettes.
Besides their culinary value, shallots are appreciated for their potential health benefits. They contain dietary fiber, antioxidants, vitamins (such as vitamin A and C), and minerals (including potassium and iron), which contribute to a well-rounded diet. The inherent nutrients in shallots are believed to promote cardiovascular health, boost immunity, and support digestive functions. Overall, the shallot's unique taste and nutritional properties make it a valuable ingredient in the culinary world.
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A species of onion; a bulbous plant resembling garlic; the eschalot.
Etymological and pronouncing dictionary of the English language. By Stormonth, James, Phelp, P. H. Published 1874.
Top Common Misspellings for SHALLOT *
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Other Common Misspellings for SHALLOT
Etymology of SHALLOT
The word "shallot" is derived from the Old French term "eschaloigne", which was adopted from the Latin word "ascalonia". The Latin term, in turn, was borrowed from the Greek word "askalonion". The name "askalonion" referred to the city of Ashkelon, an ancient city located in present-day Israel, which was known for producing a type of onion. Over time, through various linguistic transformations, "askalonion" eventually evolved into "eschaloigne" and later "shallot" in English.
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