Shallot

Shallot is from Central Asia; it spread throughout the West during the Crusades. Some people consider it as a variety of onion, although it has its own characteristics and a more pronounced flavor. It contains many nutritional elements: manganese, vitamin C, vitamin B6, iron, magnesium and potassium. There are mainly 3 varieties: grey, pink-red and brown shallots. They can be served raw, in salad, or cooked enhancing the taste of any vegetable or meat, or used to prepare sauces.